Pumpkin Swirl Brownies
By Bianca Dodson
Pumpkin Swirl Brownies
By Bianca Dodson
Yield/Serves:
9 Servings
1 cup Unsalted Butter -melted
1 cup Granulated Sugar
1 teaspoon Vanilla Extract
3 Eggs
1 teaspoon Baking Powder
½ teaspoon Salt
1 cup All Purpose Flour
1 teaspoon Pumpkin Pie Spice
½ cup Cocoa Powder
1 cup Pumpkin Puree
1 cup Granulated Sugar
1 teaspoon Vanilla Extract
3 Eggs
1 teaspoon Baking Powder
½ teaspoon Salt
1 cup All Purpose Flour
1 teaspoon Pumpkin Pie Spice
½ cup Cocoa Powder
1 cup Pumpkin Puree
Preheat the oven to 350 degrees Fahrenheit.
In a medium bowl mix together melted butter, sugar, and vanilla extract. Once combined, add in eggs one at a time.
Add the flour, pumpkin pie spice, baking powder and salt to the bowl and mix until well combined.
Separate half the batter into a separate bowl, add cocoa powder and mix until completely combined.
In the other bowl, add pumpkin puree and mix until well combined.
Spray a 8x8 cake pan with nonstick baking spray. Add both the chocolate and pumpkin batter, alternating between the two.
Bake for 20-25 minutes or until toothpick comes out clean.
In a medium bowl mix together melted butter, sugar, and vanilla extract. Once combined, add in eggs one at a time.
Add the flour, pumpkin pie spice, baking powder and salt to the bowl and mix until well combined.
Separate half the batter into a separate bowl, add cocoa powder and mix until completely combined.
In the other bowl, add pumpkin puree and mix until well combined.
Spray a 8x8 cake pan with nonstick baking spray. Add both the chocolate and pumpkin batter, alternating between the two.
Bake for 20-25 minutes or until toothpick comes out clean.