Chocolate and pumpkin pair up to make a family-favorite fall dessert. These pumpkin brownies are fantastic for parties and picnics. —Taste of Home Test Kitchen,
Ingredients
- 1 cup sugar
- 3/4 cup all-purpose flour
- 1/4 cup baking cocoa
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup canola oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- PUMPKIN BATTER:
- 1 cup sugar
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon baking soda
- 3/4 cup canned pumpkin
- 2 large eggs, room temperature
image/svg+xml Text Ingredients View Recipe,
Directions
Preheat oven to 350°. Line a 13×9-in. baking pan with parchment, letting ends extend up sides; grease paper. In a large bowl, whisk sugar, flour, cocoa, salt and baking soda. In a small bowl, whisk oil, eggs and vanilla; stir into dry ingredients just until moistened.
For pumpkin batter, in a large bowl, combine sugar, flour, salt, pumpkin pie spice and baking soda. In a small bowl, whisk pumpkin and eggs; stir into dry ingredients just until moistened. Spread half the cocoa mixture into prepared pan (layer will be thin). Drop half the pumpkin mixture by tablespoonfuls over top; gently spread to cover most of brownie mixture. Drop remaining pumpkin and cocoa mixtures by tablespoonfuls over pumpkin layer. Gently spread and swirl.
Bake until a toothpick comes out clean, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.
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Nutrition Facts
1 brownie: 189 calories, 7g fat (1g saturated fat), 37mg cholesterol, 165mg sodium, 30g carbohydrate (21g sugars, 1g fiber), 3g protein.
