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Marbled Pumpkin Brownies

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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Course Dessert
Cuisine American
Servings 16 small squares

Ingredients
  

For the Brownie Batter:

  • 1/2 cup 1 stick unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt

For the Pumpkin Batter:

  • 1/2 cup pumpkin puree
  • 1 large egg
  • 1/4 cup brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/4 tsp salt
  • 1/4 cup all-purpose flour

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper.
  • Make the brownie batter: In a large bowl, whisk together melted butter, granulated sugar, eggs, and vanilla until glossy. Stir in cocoa powder, flour, and salt until just combined.
  • Make the pumpkin batter: In a separate bowl, whisk together pumpkin puree, egg, brown sugar, spices, salt, and flour until smooth.
  • Pour about 2/3 of the brownie batter into the prepared pan. Smooth into an even layer.
  • Gently spoon pumpkin batter on top. Add remaining brownie batter in dollops.
  • Use a butter knife to swirl the batters together in a marbled pattern. Don’t overmix!
  • Bake for 30–34 minutes, or until a toothpick inserted comes out with a few moist crumbs.
  • Cool completely before slicing (if you can wait!).

Notes

  • For extra fudgy texture, underbake by 1-2 minutes and let cool fully.
  • Want it gluten-free? Sub your favorite 1:1 GF flour blend.