Pumpkin Brownies

a brownie with a bite taken out of it topped with flaky sea salt.

Pumpkin Brownies are my latest Fall obsession! They're filled with unsweetened cocoa powder and mini semi-sweet chocolate chips and have a gorgeous swirl of pumpkin batter mixed with the chocolate brownie batter. You'll be obsessed too!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 23

Total Time 33

Servings brownies

Calories 177kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

1/2 cup unsalted butter, melted and slightly cooled
2/3 cup white sugar
1/2 cup brown sugar
3 large eggs, room temperature
2 Tbsp. vegetable oil
1 Tbsp. vanilla
1/2 cup flour
1/2 tsp. salt
1/2 cup 100% pumpkin puree
1/2 tsp. pumpkin pie spice
1/4 tsp. ground cinnamon
1/2 cup unsweetened cocoa powder
1/2 cup mini chocolate chips
sea salt flakes for garnish

US Customary - Metric

Instructions

Preheat the oven to 350°F. Spray a metal aluminum 8x8 pan with baking spray or line with parchment paper. Set aside.
Melt the butter in a microwave safe bowl. Let the butter cool slightly. Then whisk in the sugars until combined. Whisk in eggs one at a time and then whisk in vegetable oil and vanilla extract.
1/2 cup unsalted butter, melted and slightly cooled, 2/3 cup white sugar, 1/2 cup brown sugar, 3 large eggs, room temperature, 2 Tbsp. vegetable oil, 1 Tbsp. vanilla
Add the flour and salt and stir until combined.
1/2 cup flour, 1/2 tsp. salt
Remove ¾ cup of the batter and place in another mixing bowl. Add the pumpkin puree to it along with the pumpkin pie spice and cinnamon. Stir to combine.
1/2 cup 100% pumpkin puree, 1/2 tsp. pumpkin pie spice, 1/4 tsp. ground cinnamon
To the original batter the cocoa powder and mini chocolate chips to make the brownie batter.
1/2 cup unsweetened cocoa powder, 1/2 cup mini chocolate chips
Spread all but 3 tbsp. of the brownie batter into the prepared pan. Spread the pumpkin batter on top. Dollop the reserved brownie batter on top. Then, using a butter knife, twirl the brownie batter into the pumpkin. Bake for 23-25 min or until set.
Garnish with flaky sea salt. Let cool for 5-10 minutes then slice and enjoy!
sea salt flakes for garnish

Video

Notes

Storage: keep brownies wrapped and on the counter for 2-3 days or up to a week in the refrigerator. You can also wrap them individually and freeze them for up to 3 months.

Nutrition