Pumpkin Swirl Brownies

A decadent and fudgy chocolate brownie with a delicious spiced pumpkin swirl. It's the perfect fall dessert!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings tray of brownies

Calories 2408kcal

½ cup unsalted butter melted
1 tablespoon vegetable oil (or coconut oil)
1 ⅛ cup superfine sugar (put granulated sugar in a bag and bash with a rolling pin until fine)
2 large eggs
2 teaspoons pure vanilla extract
½ cup all purpose flour
½ cup unsweetened cocoa powder
¼ teaspoon salt

Preheat oven to 350°F.
Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper.
Combine melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla. Beat until lighter in color (a full minute). This gives the nice crackly top.
Sift in flour, cocoa powder and salt.
With a wooden spoon or spatula, gently fold the dry ingredients into the wet ingredients until JUST combined. Do not over mix.
Pour batter into prepared pan, smoothing the top out evenly.

Combine the pumpkin swirl ingredients in a bowl - stir together the pumpkin, sugar, egg yolk and pumpkin pie spice.
Top the brownie batter with dots of the pumpkin swirl batter. Using a toothpick, swirl the mixtures together.
Bake for 25 minutes, or until the center of the brownies in the pan no longer jiggles and is just set to the touch (keeping in mind that the brownies will keep baking in the hot pan out of the oven).