If autumn had a flavor, this would be it. Rich chocolate meets warm pumpkin spice in a fudgy brownie that’s impossible to resist.
Prep Time: 15 min | Cook Time: 48 min | Total Time: 1 hr 3 min
Servings: 9 generous squares
Ingredients
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup butter, melted
- 1 ½ cups sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- ¼ cup cocoa powder
- ½ cup semi-sweet chocolate chips
- ½ cup pumpkin puree
- ½ cup chopped walnuts
- ¾ teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
Step-by-Step Instructions
- Preheat & Prep Pan
Preheat oven to 350°F. Grease an 8×8-inch baking pan or line it with parchment for easy lift-out. - Mix the Dry Team
In a medium bowl, whisk together flour, baking powder, and salt. - Mix the Wet Team
In another bowl, stir together melted butter, sugar, and vanilla. Add eggs one at a time, stirring until just combined. - Divide & Flavor
Gradually stir the flour mixture into the wet mixture. Split the batter evenly into two bowls.- Chocolate Batter: Mix in cocoa powder and chocolate chips.
- Pumpkin Batter: Stir in pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.
- Layer & Swirl
Spread half of the chocolate batter into your pan, followed by half of the pumpkin batter. Add spoonfuls of the remaining batters on top. Using a knife, gently swirl to create a marbled pattern. - Bake to Perfection
Bake for 45–48 minutes or until a toothpick inserted in the center comes out mostly clean (a little fudgy is fine!). - Cool & Slice
Let cool completely before cutting into 9 squares. Enjoy the magic.
Pro Tips
- Swap walnuts for pecans if you prefer a sweeter crunch.
- Don’t over-swirl , a few strokes give you that pretty marbled look.
- Serve slightly warm with a scoop of vanilla ice cream for dessert bliss.
Nutrition (per serving)
- Calories: 438
- Carbs: 51g
- Protein: 5g
- Fat: 25g
- Sugar: 38g
- Fiber: 3g
Flavor Experiments
- Drizzle with caramel sauce before serving.
- Add a pinch of espresso powder to the chocolate batter for richer flavor.
- Top with a cream cheese frosting for an indulgent twist.
Make It Once, Eat It All Week
- Store in an airtight container at room temp for 3 days.
- Freeze individually wrapped brownies for up to 2 months.
- Warm in the microwave for 10–15 seconds for fresh-baked texture.
Learn From Mistakes
I once over-baked these thinking “extra set = extra good.” Nope. Fudgy > dry every time. Stick to the time and trust your toothpick test.
