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- 1/2 cup (1 stick) unsalted butter, melted - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/3 cup unsweetened cocoa powder - 1/2 cup all-purpose flour - 1/4 teaspoon baking powder - 1/4 teaspoon salt - 1/2 cup semi-sweet chocolate chips - 1 cup canned pumpkin puree - 1 teaspoon pumpkin pie spice - 1/4 teaspoon cinnamon You can swap some of these ingredients for a twist. Use coconut oil instead of butter for a dairy-free option. If you want a richer flavor, try dark chocolate chips in place of semi-sweet. You can also add chopped nuts for extra crunch. These brownies are a fun mix of chocolate and pumpkin. The flavors work so well together. The pumpkin adds moisture and a nice spice. You can really taste the pumpkin pie spice and cinnamon. This makes each bite warm and cozy. Make sure you have everything ready before you start. It helps to measure out ingredients first. This way, you will have a smooth cooking experience. Enjoy making these delightful brownies! 1. Preheat the oven to 350°F (175°C). This step warms up the oven for even baking. 2. Prepare your baking pan. Grease an 8x8 inch pan and line it with parchment paper. Leave some paper hanging over the edges. This helps you lift the brownies out easily later. 3. Mix the brownie batter. In a medium bowl, whisk together 1/2 cup melted butter and 1 cup sugar until smooth. Add 2 large eggs, one at a time, whisking after each. Stir in 1 teaspoon vanilla extract. 4. Combine dry ingredients. In another bowl, sift together 1/3 cup cocoa powder, 1/2 cup flour, 1/4 teaspoon baking powder, and 1/4 teaspoon salt. Gradually mix these dry ingredients into the wet mixture until just combined. 5. Add chocolate chips. Fold in 1/2 cup semi-sweet chocolate chips into the brownie batter. Set this aside. 6. Prepare the pumpkin batter. In a separate bowl, mix 1 cup canned pumpkin puree with 1 teaspoon pumpkin pie spice and 1/4 teaspoon cinnamon until smooth. 1. Layer the mixtures. In the prepared baking pan, pour half of the chocolate brownie batter. Spread it evenly across the bottom. 2. Add pumpkin mixture. Spoon dollops of the pumpkin batter on top of the brownie layer. Then, add the rest of the brownie batter on top. 3. Create the swirl effect. Use a knife or skewer to gently swirl the top layers together. Make sure to mix just a bit, so you see both colors. 1. Bake the brownies. Place your pan in the preheated oven. Bake for 25-30 minutes. 2. Check for doneness. Insert a toothpick into the center. It should come out with a few moist crumbs, not wet batter. 3. Cool the brownies. Allow them to cool in the pan for at least 15 minutes. Use the parchment paper to lift them out. Let them cool completely on a wire rack before slicing. To get that beautiful swirl, you need to be gentle. After spreading the brownie batter, drop spoonfuls of the pumpkin mix on top. Use a knife or skewer to swirl the two together. Don’t mix too much! You want to see both colors. This creates a lovely marbled look. You can boost the flavor of your brownies with some fun add-ins. Try adding chopped nuts, like walnuts or pecans, for crunch. A pinch of sea salt on top can also enhance the sweetness. You can even sprinkle some chocolate chips on top for added richness. Watch out for these common pitfalls. First, don’t skip the cooling time. Brownies need to set a little before slicing. Second, be careful not to overmix the batter. This can make your brownies tough instead of soft. Finally, check your oven temperature. An oven that’s too hot can burn the edges while leaving the center undercooked. {{image_2}} You can switch things up in many ways. Try adding different spices like nutmeg or ginger for warmth. You can also use dark chocolate instead of semi-sweet for a richer taste. White chocolate chips can add a fun twist too! You can make these brownies fit various diets. For gluten-free brownies, use a gluten-free flour blend. To make them dairy-free, replace butter with coconut oil or vegan butter. If you want vegan brownies, swap the eggs for flax eggs or applesauce. There are many ways to enjoy these brownies. Serve them warm with a scoop of vanilla ice cream. Top with whipped cream and a sprinkle of cinnamon for extra flair. A drizzle of caramel sauce can take them to the next level! To keep your brownies fresh, store them in an airtight container. Place parchment paper between layers to prevent sticking. You can keep them at room temperature for a few days. If you want them to last longer, store them in the fridge. You can freeze brownies for later enjoyment. First, let them cool completely. Wrap each brownie in plastic wrap tightly. Place the wrapped brownies in a freezer-safe bag or container. They can stay frozen for up to three months. To thaw, move them to the fridge overnight or let them sit at room temperature for a couple of hours. These brownies stay fresh for about 3 to 4 days at room temperature. If stored in the fridge, they can last up to a week. Freezing extends their life, keeping them tasty for months. Enjoy them anytime you crave a sweet treat! Yes, you can use fresh pumpkin. Start by roasting or steaming a pumpkin. Once it cools, scoop out the flesh and mash it until smooth. You want the same texture as canned pumpkin. Be sure to measure it the same way, using 1 cup. If your brownies turn out too dense, check your ingredients. Overmixing the batter can cause this. Instead, mix just until combined. Adding a bit more baking powder can help too. Another option is to bake them for a shorter time. Absolutely! You can bake these brownies a day ahead. Just let them cool completely, then store them in an airtight container. They will stay fresh for up to three days. For longer storage, freeze them for up to three months. You learned how to make delicious pumpkin brownies from scratch. We covered the important ingredients, helpful tips, and common mistakes. Remember to layer the batters carefully for a pretty swirl. For taste, consider fun add-ins. Store the brownies right to keep them fresh. These brownies are not just tasty; they’re fun to make. Enjoy sharing them with family and friends. Happy baking!

Bakery-Style Chocolate Pumpkin Swirl Brownies

Indulge in the ultimate treat with these Bakery-Style Chocolate Pumpkin Swirl Brownies! This delightful recipe blends rich chocolate and cozy pumpkin flavors, making it perfect for fall or any time you're craving something sweet. With simple ingredients and easy-to-follow steps, you’ll have a batch of these irresistible brownies ready in no time. Click through to uncover the full recipe and bring the bakery to your home! #ChocolatePumpkinBrownies #FallBaking #DessertRecipes #BakingInspiration
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Ingredients
  

1/2 cup (1 stick) unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup semi-sweet chocolate chips

1 cup canned pumpkin puree

1 teaspoon pumpkin pie spice

1/4 teaspoon cinnamon

Instructions
 

Preheat your oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal.

    In a medium bowl, whisk together the melted butter and sugar until smooth and well combined.

      Add in the eggs, one at a time, whisking after each addition until fully incorporated. Stir in the vanilla extract.

        In another bowl, sift together the cocoa powder, flour, baking powder, and salt. Gradually mix the dry ingredients into the wet mixture until just combined.

          Fold in the semi-sweet chocolate chips into the brownie batter. Set aside.

            In a separate bowl, mix together the pumpkin puree, pumpkin pie spice, and cinnamon until smooth.

              In the prepared baking pan, pour half of the chocolate brownie batter, spreading it evenly across the bottom.

                Spoon dollops of the pumpkin mixture on top of the brownie batter, then add the remaining brownie batter on top. Use a knife or skewer to gently swirl the top layers together.

                  Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

                    Allow the brownies to cool in the pan for at least 15 minutes before lifting them out using the parchment overhang. Let them cool completely on a wire rack before slicing.

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 16 brownies