Marble Pumpkin Brownies

Marbled Pumpkin Brownies (via abeautifulmess.com)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 (via abeautifulmess.com)

Pumpkin brownies 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.

Pumpkin browniesIn 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.

Marbled Pumpkin Brownies (via abeautifulmess.com) 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

Marble Pumpkin Brownies

Course Dessert
Cuisine American
Keyword brownies, pumpkin puree
Servings 9 brownies
Calories 208kcal

Ingredients

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
  • 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.

Nutrition

Calories: 208kcal | Carbohydrates: 40g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 193mg | Potassium: 82mg | Fiber: 1g | Sugar: 30g | Vitamin A: 800IU | Vitamin C: 0.2mg | Calcium: 48mg | Iron: 1mg
  • 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.

    http://www.thebeautifulhomecompany

  • 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.

  • They looks so gooey and more-ish! Lovely recipe, I’ll be making them with a few alternative ingredients 🙂
    https://cherieedle.blogspot.com/

  • They look so delicious! Heavenly, and I love how the pumpkin topping is marbled!
    https://www.makeandmess.com/

  • These are totally perfect for Halloween. Love the orange marbling!

    lifestyle by joules

  • 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!
    xo

    http://www.alysamadisun.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 🙂

  • All we can say is: YUM!

    ♥ Heather and Melissa
    http://golddippedchaos.com

  • Three loves in one dessert, chocolate, pumpkin, and brownies. What could be better?

    Paige
    http://thehappyflaammily.com

  • They look so cute and so yummy!! And so ready for fall!!!! I absolutely love them so much 🙂

    http://yumiandyuji.blogspot.kr/

  • I’m going to try this with GF ingredients and get back to you. Nom Nom Nom.

  • I’m a brownie fan as well….too much of a brownie fan though! 😉

    http://vodkaandarose.blogspot.co.uk

  • I love the colours! I made some pumpkin chocolate chip bars the other day…
    http://xoxobella.com/2015/10/pumpkin-chocolate-chip-bars/

    These two items would look so good together on a plate, lol! It is the Canadian Thanksgiving this weekend. Maybe I will get these both together to give as a gift. 🙂

    xoxoBella | http://xoxobella.com

  • Not only do these look amazeballs, but I just love reading your recipes Emma! The little comments and stories are my fave!

  • Do you think it would work out if you made the pumpkin mixture and just combined it with regular brownie mix in the case that you happen to have entirely too many boxes of brownie mix at home?

  • These look amazing!! I’m loving all things pumpkin, but why haven’t I thought of the pumpkin/chocolate combo before? And, you really can’t go wrong with brownies. Making these for sure!

    -Molly
    http://www.modcircus.com/

  • Always looking for new & exciting pumpkin recipes. This one will do the trick. Thank you!

  • These look yummy! I bought a huge pumpkin earlier this week and so far I’ve made pumpkin soup, two different kinds of pumpkin muffins and now this recipe is next on my list – thanks for the inspiration!

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