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.
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 cookies), so feel free to save the rest and use it that week in oatmeal or other baked goods. Enjoy! xo. Emma
P.S. Check out 15 Pumpkin Desserts to Make This Fall for more recipes!
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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
- 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.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Made these, they are good but would have loved to taste more pumpkin. I think adding pumpkin spice may help… also had to bake 10 minutes longer for a tooth pick to come out clean. But overall good tasting brownies.
This recipe sounds really delicious. We usually don’t use pumpkin in sweet products that much in Scandinavia (and it’s impossible to buy pumpkin purée in a can – you need to bake the real pumpkin to get the purée), but this fall I’ve seen to many great recipes online that I’ve started trying out different things myself. I imagine the combination pumpkin and chocolate are great!
I love the marble counter top beneath the marble brownies – nice touch! I’m very eager to try out this recipe.
I made these last night. I doubled the recipe and didn’t have quite enough eggs (used 4 for the brownie batter and only 1 for the pumpkin topping) but they turned out really well.
I made this. It is very easy and tasty. This recipe is amazing.
They looks so gooey and more-ish! Lovely recipe, I’ll be making them with a few alternative ingredients 🙂
They look so delicious! Heavenly, and I love how the pumpkin topping is marbled!
These look so good! Making these tomorrow!! 🙂
These are totally perfect for Halloween. Love the orange marbling!
lifestyle by joules
Looks really good http://www.hannamarielei.com
How have I not seen this idea before? I LOVE chocolate and pumpkin together, and am about to make my favorite pumpkin chocolate chip bread. I’d have to add way more cinnamon or pumpkin pie spice though, because I think it goes marvelously with the chocolate 🙂
These look so delicious! Brownies are also one of my weakness. I never tried the pumpkin topping but I would love to because I LOVE pumpkin!
I’m seriously intrigued by these!
All we can say is: YUM!
♥ Heather and Melissa
These sound delicious !
Thank you , can’t wait to try it :).
Three loves in one dessert, chocolate, pumpkin, and brownies. What could be better?
I’m going to try this with GF ingredients and get back to you. Nom Nom Nom.
These look so beautiful!
Yum! These sound amazing!
Not only do these look amazeballs, but I just love reading your recipes Emma! The little comments and stories are my fave!