A twist on a classic brownie recipe--perfect for fall! Rich chocolate flavors are nicely complemented by pumpkin and spices.

Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
16
Yield:
1 - 8x8 inch pan of brownies
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan. Stir the flour, baking powder, and salt together in a bowl.

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  • In another bowl, stir together the melted butter, sugar, and vanilla extract; beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it's evenly moistened. Divide the batter in half in two separate bowls.

  • Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.

  • Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. Repeat the layers, ending with a pumpkin layer, and drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance.

  • Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan, cut into squares, and serve.

Nutrition Facts

242 calories; protein 3g 6% DV; carbohydrates 28.8g 9% DV; fat 13.9g 21% DV; cholesterol 57.8mg 19% DV; sodium 182mg 7% DV. Full Nutrition

Reviews (334)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/22/2010
Excellent! We love these. Followed the recipe, using canned organic pumpkin, mini chocolate chips and baked them in mini muffin tins. I used a small ice-cream scoop and just layered the two mixtures (did not swirl). The bake time was approx 23 min in my oven. At 18 minutes, I sprinkled additional mini choc chips and chopped walnuts on top and returned to the oven for the last 5 minutes. Perfect, delicious little bites that definately taste like autumn. By not swirling the two batters together, I think the pumpkin flavor really came through. Perfectly spiced, moist, and slightly dense. We really enjoyed these and will make them again. Thanks for sharing! Read More
(143)

Most helpful critical review

Rating: 3 stars
12/14/2010
I followed this recipe exactly and had to leave them in the oven much longer than the called for time. They were still mushy. Unfortunately I couldn't get my family to eat many of them. They tasted good though..I just couldn't get past the mushiness. Read More
(10)
450 Ratings
  • 5 star values: 296
  • 4 star values: 109
  • 3 star values: 31
  • 2 star values: 11
  • 1 star values: 3
Rating: 5 stars
10/22/2010
Excellent! We love these. Followed the recipe, using canned organic pumpkin, mini chocolate chips and baked them in mini muffin tins. I used a small ice-cream scoop and just layered the two mixtures (did not swirl). The bake time was approx 23 min in my oven. At 18 minutes, I sprinkled additional mini choc chips and chopped walnuts on top and returned to the oven for the last 5 minutes. Perfect, delicious little bites that definately taste like autumn. By not swirling the two batters together, I think the pumpkin flavor really came through. Perfectly spiced, moist, and slightly dense. We really enjoyed these and will make them again. Thanks for sharing! Read More
(143)
Rating: 5 stars
10/23/2009
This is a delicious fall brownie. I admit I am partly responsible for authoring this recipe, but I don't think I've had a better brownie, and my girlfriend has made some serious brownies in the past. Using her already deliciously moist and dense brownie recipe as a base, the pumpkin component makes this easily the moistest baked good I've ever had. It's exactly what you'd get if a brownie and a slice of pumpkin pie had a baby. Read More
(126)
Rating: 5 stars
11/30/2009
These are incredible! I've made them 3 times since the end of October, and i am not usually a chocolate/brownie "person"...although i LOVE pumpkin desserts! The first time i made them i followed the directions exactly (except i omitted the walnuts and added ground ginger to the pumpkin half). When i added the cocoa to the the one half, it became sooo thick i could just barely spread it. And when i added the pumkin to the other half, it became very runny and there was TONS. Made the layering process a little tricky! HOWEVER they turned out absolutely amazing, if not a little cake-like. The next time i made them, i split the base batter unevenly so there was a little more batter for the chocolate half. Both halves were much easier to work with this way ( i added slightly more cocoa powder/pumpkin puree too.). In an emergency i had put them in the fridge to cool the second time i made them, and when i tried one it was MUCH chewier than the first batch which was a pleasant surprise! Maybe due to the cooling process? ANYway, these are one of the best desserts i've ever had, and one of the only things i've baked where i just can't seem to mess them up! A winner for sure ( And wonderful for impressing people ;-D ) !! Read More
(81)
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Rating: 5 stars
10/13/2011
These things are evil!!! I can feel my pants getting tighter! I used half oil & half butter, because I recently saw on America's Test Kitchens that oil helps to make a chewier brownie. I minimally swirl them, so I get distinct flavors of pumpkin & chocolate. Did I mention these things are evil?! Next time I am going to sprinkle some chocolate chips & nuts on the top. I have to go and eat another one. Read More
(47)
Rating: 5 stars
10/27/2010
I made these brownies for our church's food booth at a local pumpkin farm. They were the hit of the day. I took orders for more and had to bake them the following weeks for the sale again. Since some reviews stated it was too cakey, I used only 2 eggs instead of 3 and I used pumpkin pie spice in place of the 3 spices because that is what I had on hand. Each time I doubled the recipe for a 9x13 pan(so then I used 4 eggs and only used 3 tsp of pumpkin pie spice). These brownies are scrumptious and so perfect for a fall dessert! Thank you for sharing this recipe!! Read More
(42)
Rating: 5 stars
10/26/2009
Sooooo good!! I added a little less butter a little more cocoa half chocolate half butterscotch chips a little more of the spices and reduced the cooking time to about 35-40 minutes and they were perrrfect-- Moist and rich and soo flavorful. Definitely try! Read More
(37)
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Rating: 4 stars
11/09/2010
HELPFUL TIP: My oven tends to be a tad fast but even so... I can't imagine using the full bake time!! Be sure to check on it. It only took mine 33 min to finish. Absolutely love these:) I do think adding a heaping amount cocoa powder is a must! Read More
(34)
Rating: 4 stars
09/02/2010
I LOVED these brownies! I think next time I make them I might cut down on some of the butter because the pumpkin acts as a moistner as well so the brownies were a touch on the greasy side but they were delicious none the less. Read More
(33)
Rating: 4 stars
11/29/2010
GREAT recipe. Flavors are perfect together. Only thing is (and many people mentioned this) that the chocolate batter is really thick while the pumpkin batter is thin. Not a problem except for spreading and swirling. I even put more "batter" in with the chocolate mixture, didn't help much. I ended up just doing chocolate on the bottom and pumpkin on top, swirled a little and poured a little caramel sauce over. Yum! Read More
(28)
Rating: 3 stars
12/14/2010
I followed this recipe exactly and had to leave them in the oven much longer than the called for time. They were still mushy. Unfortunately I couldn't get my family to eat many of them. They tasted good though..I just couldn't get past the mushiness. Read More
(10)