|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 1g||3%|
|Total Sugars 19g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Once the weather turns cooler, our taste buds start to crave warm spices and, of course, the star of the fall season: pumpkin. Here, tried-and-true chocolate brownies are updated with an autumn twist in this easy, yet decadent version made with pumpkin puree.
It all starts with a classic blondie batter. Half of it gets cocoa powder to create a traditional brownie batter. Pumpkin puree is added to the remainder, along with pumpkin pie spice. The two are layered and swirled to create a unique seasonal treat. If you prefer brownies with nuts, you can certainly add a cup of toasted chopped walnuts to the batter before dividing it in half and flavoring. If you don't have any pumpkin pie spice on hand, it is easy to make your own. Simply combine cinnamon, ginger, nutmeg, and allspice. You are sure to find many ways to use the spice blend throughout the season!
This recipe calls for canned 100 percent pure pumpkin puree, but you can use an equivalent amount of homemade pumpkin puree as well. Just be sure you don't accidentally buy pumpkin pie filling which is a convenience ingredient for making pumpkin pie and is a mixture that already includes sweetener and spices.
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup butter, melted
2 teaspoons vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup pumpkin puree
2 teaspoons pumpkin pie spice
Gather the ingredients. Preheat oven to 350 F. Grease an 8 x 8-inch square baking pan and set aside.
In a large bowl, combine the flour, baking powder, and salt.
In a separate bowl, combine the sugar, melted butter, eggs, and vanilla extract.
Stir the flour mixture into the butter mixture.
Divide the batter evenly into two separate bowls.
In one bowl, stir in the unsweetened cocoa powder. In the other bowl, stir in the pumpkin puree and pumpkin pie spice.
Spread half of the chocolate brownie batter into the bottom of the prepared baking pan.
Gently spread half of the spiced pumpkin batter on top of the chocolate layer.
Spoon dollops of the remaining chocolate and pumpkin batters on top of the pumpkin layer.
Drag a kitchen knife back and forth through the batter dollops to create a swirl. Bake for about 45 minutes or until set.
Cool on a wire rack and then cut into squares to serve. Enjoy!