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Pumpkin Swirl Brownies


Makes 1 9×9-inch tray, adapted from Smitten Kitchen

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  • 8 tbsp butter, plus more for pan
  • 6 oz bittersweet chocolate, chopped (I used Callebaut)
  • 2 cups AP flour
  • 1 tsp baking powder
  • 1/8 tsp cayenne pepper
  • 1/2 tsp salt
  • 1 1/2 cups sugar
  • 4 large eggs
  • 1 tbsp pure vanilla extract
  • 1 1/4 cups pureed pumpkin
  • 1/4 cup olive oil
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg


Adapted from


Step 1


Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Cut a length of parchment or aluminum foil that will cover the bottom and two sides of the pan with a little overhang ad line the pan with it. Butter the lining as well. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth. Whisk together flour, baking powder, cayenne pepper, and salt in a large bowl. Set aside. Put sugar, eggs and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Beat until fluffy and well-combined, 3-5 minutes. Beat in flour mixture. Pour half of batter (about 2 cups) into a separate bowl and stir chocolate into it. If you find that it is a little thick, then add more batter (until it is pourable) as it will be easier to swirl if this is thinner. In the bowl with the remaining batter, stir in the pumpkin, oil, cinnamon, and nutmeg. Transfer half of the chocolate batter to the prepared pan, smoothing the top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate and one more pumpkin layer. With a small spatula or table knife, gently swirl the two batters to create a marbled effect. Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.

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