Chocolate Swirl Pumpkin Brownies

Chocolate Swirl Pumpkin Brownies


Now if you’re looking for a healthy pumpkin and/or brownie recipe, well I hate to tell you that there is no such thing. Truly, there isn’t. I altered the original recipe to make it a tiny bit cleaner, but in the end sugar is sugar, and 6 ounces of chocolate is 6 ounces of chocolate. The brownies that come out of this recipe are super thick, moist, and combine the interesting spices of pumpkin with chocolate and I must say it’s quite the treat. If you’ve been invited to a Halloween potluck or a really late Thanksgiving dinner, then I would suggest bringing these bad boys. Everyone will applaud your creativity of mixing chocolate with pumpkin, and admire your prowess in the kitchen.

Chocolate Swirl Pumpkin Brownies
Recipe Type: Baking
Author: Beverley Cheng
Prep time:
Cook time:
Total time:
Serves: 16 squares
  • 1/2 cup butter
  • 3/4 cup bittersweet chocolate or chocolate chips
  • 2 cups all-purpose flour (I substituted 1/2 cup of whole wheat flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 to 3/4 cups sugar (I used only 1 cup)
  • 3 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 1/4 cups pumpkin puree (not pumpkin pie filling)
  • 1/4 cup vegetable oil (I used coconut oil)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  1. Preheat oven to 350 degrees and grease a square baking pan. I used an 8 by 8 inch pan and this recipe filled it to the top nicely.
  2. Melt the chocolate and butter on a low heat in a saucepan until melted together and delicious.
  3. Mix together flour, baking powder, and salt in a large bowl; set aside. In a second bowl combine sugar, eggs, and vanilla with an electric mixer; beat until fluffy and well combined, 3 to 5 minutes. Slowly beat in the flour mixture until combined in a thick batter.
  4. Pour half of batter (about two cups) into a separate bowl and stir the melted chocolate mixture into it. In the bowl with the rest of the batter, stir in the pumpkin, oil, cinnamon, and nutmeg.
  5. Transfer the majority of chocolate batter to greased pan, smoothing top with a rubber spatula. Top with the pumpkin batter that is in the other bowl. Top the pumpkin layer with the rest of the chocolate batter and spread so it covers the entire top of the pumpkin batter.
  6. With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. I just did the top bit to maintain the chocolate base and the pumpkin layer.
  7. Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.


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