Marble Pumpkin Brownies

Brownies are a weakness of mine for sure. And a good marbled brownie recipe, especially one that involves pumpkin, is a good thing to have in your recipe rolodex. That’s where these marbled pumpkin brownies come in.

Not all brownies are created equal, of course. Some of are more cake-y while others can have a consistency almost resembling fudge.

You could even under bake these pumpkin brownies a couple more minutes than I suggest and once cooled, cut and freeze them. Options. I’m all about it.

Related: My Favorite Homemade Brownies and 15 Pumpkin Desserts To Bake This Fall

Marbled Pumpkin Brownies, makes 9 servings. (one 8×8 inch square baking pan)

For the brownie batter:
1/2 cup butter
4.5 oz dark chocolate
1 cup sugar
2 eggs + 1 egg white
1/2 tsp vanilla extract
3/4 cup flour (all purpose)
1 teaspoon baking powder
1/2 teaspoon salt

For the pumpkin top:
3 tablespoons pumpkin puree
1 egg + 1 egg yolk
1 teaspoon vanilla extract
1/8 tsp or a big pinch of cinnamon

Melt the butter and chocolate in a double boiler (or in the microwave) in 30 second increments until just melted.

In another bowl, stir together the sugar, eggs and vanilla extract (only the amounts listed under brownie batter above). Once the chocolate/butter has cooled some, stir the chocolate mixture in with the egg/sugar mixture.

You don’t want the chocolate mixture to be too hot here because eggs have a tendency to very quickly respond to heat. So, if the chocolate mixture is piping hot, it could cook your eggs and create a funky texture in your brownie batter, which you don’t want. Then stir in the flour, baking powder and salt.

In a small bowl, stir together the pumpkin batter ingredients listed above. Pour 3/4 of the brownie batter into a square baking pan that has been lined with parchment paper. Spoon the pumpkin batter over the top of this. Then add the remaining brownie batter and swirl with a butter knife.

Bake at 350°F for 28-30 minutes. A toothpick inserted anywhere other than the center should come out clean, while the batter may still be just a little undercooked in the center. Again, this is just my preference.

Allow to cool before removing from the pan and slicing into squares.

This is another one of those recipes that only uses a small amount of pumpkin puree (much like these pumpkin thumbprint cookies), so feel free to save the rest and use it that week in oatmeal or other baked goods. Enjoy! xo. Emma

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Yield 9 brownies

Ingredients

1x2x3x

For the Batter:

• ▢ ½ cup butter
• ▢ 4 ½ oz chocolate (dark)
• ▢ 1 cup sugar
• ▢ 2 eggs + 1 egg white
• ▢ ½ tsp vanilla extract
• ▢ ¾ cup flour (all purpose)
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon salt

For the Pumpkin Topping:

• ▢ 3 tablespoons pumpkin puree
• ▢ 1 egg + 1 egg yolk
• ▢ 1 teaspoon vanilla extract
• ▢ ⅛ teaspoon cinnamon

Instructions

• Melt the butter and chocolate in a double boiler or in the microwave in 30 second increments until just melted.
• In another bowl, stir together the sugar, eggs and vanilla extract (only the amounts listed under brownie batter above). Once the chocolate/butter has cooled some, stir the chocolate mixture in with the egg/sugar mixture.

  You don’t want the chocolate mixture to be too hot here because eggs have a tendency to very quickly respond to heat. So, if the chocolate mixture is piping hot, it could cook your eggs and create a funky texture in your brownie batter, which you don’t want.
• Then stir in the flour, baking powder and salt.
• In a small bowl, stir together the pumpkin batter ingredients listed above. Pour 3/4 of the brownie batter into a square baking pan that has been lined with parchment paper.

  Spoon the pumpkin batter over the top of this. Then add the remaining brownie batter and swirl with a butter knife.
• Bake at 350°F for 28-30 minutes. A toothpick inserted anywhere other than the center should come out clean, while the batter may still be just a little undercooked in the center. Again, this is just my preference.

  Allow to cool before removing from the pan and slicing into squares.

© Author Emma Chapman

Course Dessert

Cuisine American

Keywords brownies, pumpkin puree

Nutrition

Nutrition Facts

Marble Pumpkin Brownies

Amount per Serving

Calories

208

% Daily Value*

Fat

 

5

g

8

%

Saturated Fat

 

3

g

19

%

Polyunsaturated Fat

 

0.2

g

Monounsaturated Fat

 

2

g

Cholesterol

 

1

mg

0

%

Sodium

 

193

mg

8

%

Potassium

 

82

mg

2

%

Carbohydrates

 

40

g

13

%

Fiber

 

1

g

4

%

Sugar

 

30

g

33

%

Protein

 

2

g

4

%

Vitamin A

 

800

IU

16

%

Vitamin C

 

0.2

mg

0

%

Calcium

 

48

mg

5

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.