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Pumpkin Brownies with Rich Chocolate Fudge Swirl

Pumpkin brownies with chocolate fudge swirl bake up soft and warmly spiced, with a rich semisweet chocolate ribbon throughout. A simple knife swirl creates a striking finish in an 8-inch square pan.
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Prep Time 20 minutes
Cook Time 38 minutes
Resting and cooling 2 hours 15 minutes
Total Time 3 hours 13 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

For the fudge swirl
  • 4 oz semisweet chocolate finely chopped
  • 0.25 cup heavy cream
  • 1 tbsp unsalted butter
For the pumpkin brownies
  • 1 cup all-purpose flour
  • 0.25 tsp baking powder
  • 1 tsp cinnamon ground
  • 0.25 tsp salt fine
  • 0.33 cup vegetable oil
  • 0.75 cup brown sugar packed light
  • 1 egg large
  • 0.5 cup pumpkin puree not pumpkin pie filling
  • 1 tsp vanilla extract

Equipment

  • 1 8-inch square baking pan

Method
 

Prepare the pan
  1. Heat the oven to 350°F.
  2. Grease an 8-inch square baking pan.
  3. Line the pan with parchment paper, leaving an overhang on two sides.
Make the fudge swirl
  1. Combine the chocolate, heavy cream, and butter in a microwave-safe bowl.
  2. Microwave at 50% power in 20-second bursts, stirring between bursts, until smooth.
  3. Let stand for 10 to 15 minutes until thickened but still spoonable.
Make the pumpkin brownie batter
  1. Whisk the flour, baking powder, cinnamon, and salt in a medium bowl.
  2. In a separate bowl, whisk the oil and brown sugar until combined.
  3. Whisk in the egg, pumpkin puree, and vanilla until smooth.
  4. Stir the flour mixture into the pumpkin mixture just until no dry streaks remain.
Assemble and bake
  1. Spread the batter evenly in the prepared pan.
  2. Spoon the fudge mixture over the batter.
  3. Gently swirl the fudge mixture with a knife.
  4. Bake for 32 to 38 minutes, until the edges are set and a toothpick inserted into a pumpkin section comes out with a few moist crumbs.
  5. Cool completely in the pan on a wire rack, about 2 hours.
  6. Lift the brownies out and cut.

Notes

For clean slices, let the brownies cool completely before cutting. Store covered in the refrigerator for up to 5 days; freeze for up to 3 months. A 1:1 gluten-free baking flour blend can replace the all-purpose flour.