You’re craving perfect fudgy brownies with a gooey center, but you’re dreaming of having a slice of pumpkin pie. What do you do? Make pumpkin swirl brownies. They’re a crave-worthy combination of two fantastic flavors: chocolate and pumpkin.
What makes fudgy brownies?
- Fudgy brownies have more chocolate, more butter, and less flour than cakey brownies.
- Chewy brownies are the same as fudgy brownies, but with the addition of brown sugar.
- Cakey brownies have less chocolate, less butter, and more flour than fudgy brownies. They also need a little baking powder for lift.
- Check out this video and article for more info on the differences between cakey and fudgy brownies.
Can you bake brownies in a Pyrex dish?
- Yes, you can bake brownies in a glass dish, but it’s not recommended. If you must use a glass pan, reduce the oven temperature by 25 degrees Fahrenheit and keep the baking time the same.
- Light-colored metal pans are the best type of pan to use for brownies. Dark metal, glass, and ceramic can cause the edges of the brownies to burn.
How to Perfectly Cut Brownies Every Time
- Make sure the brownies are fully cooled.
- If you have the time, chill them overnight in the fridge.
- Run a sharp, thin-bladed knife under hot water, then dry it with a towel and make the first cut. Repeat this process between each cut to get the perfect slice.
How to Make Fudgy Pumpkin Brownies
Measure out all the ingredients before you start. I know, I know–it takes a little more time, but it makes the process so much easier. 👍
Stir together the melted butter and sugar until they’re well mixed. Don’t skimp on this step!
Whisk in the room-temperature eggs and vanilla until smooth. (Forgot to take the eggs out of the fridge? See the Pro Tips section of this post for my secret trick to warm eggs quickly.)
Sift in the flour, cocoa powder, and salt. This gets rid of unfriendly lumps (thank you, cocoa powder).
Gently and carefully fold in the dry ingredients until just combined. Don’t go overboard on the mixing, or you’ll get cakey brownies.
Mix the pumpkin puree, pumpkin pie spice, cream, and sugar until smooth. Doesn’t that pumpkin look tempting?
Pour half the batter into a buttered and parchment paper lined 8×8-inch pan. Top with big spoonfuls of the pumpkin mixture.
Dump the rest of the brownie batter on top, then swirl with a butter knife. Have fun with it!
Bake at 350 F for 40 minutes, until the brownies are set in the middle and shrinking away from the sides of the pan. Let the brownies cool completely in the pan before slicing.
Pro Tips for Perfect Fudgy Brownies
- Melted butter instead of softened butter in the batter makes the brownies fudgier.
- Room-temperature eggs will incorporate easily into the batter. Warm up cold eggs by placing them in a bowl of hot tap water for 10 minutes.
- If you want a papery, crackly top on your brownie, beat the batter for a minute or two after adding the eggs. This will introduce air into the batter and will create the crackly top when the brownies are baked.
- Sift the flour and cocoa powder into the batter to get rid of lumps.
- Be careful not to overmix the batter once the flour is added; that will make the brownies tougher and more cakey.
- Bake these pumpkin swirl brownies for about 40 minutes for a fudgy consistency. For extra gooey brownies, decrease the baking time by 5 minutes.
- Grab more tips and tricks for the perfect brownie in this article.
Grab your oven mitts and let’s get baking! 👩🍳
Check out these other drool-worthy pumpkin desserts!
- The Best Soft Pumpkin Cookies: these pillowy soft cookies are studded with chocolate chips.
- Pumpkin Cream Cheese Muffins: these treats have a crunchy streusel topping and a nugget of cream cheese inside.
- Traditional Pumpkin Pie: this classic family favorite is super simple to make.
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Fudgy pumpkin swirl brownies are impressive homemade treats made from scratch with cocoa powder, pumpkin, sugar, and melted butter. These tasty bars are the perfect treat for kids or for a crowd at Thanksgiving. Learn my secret brownie making tips with this easy recipe.
- 3/4 cup unsalted butter, melted (172g)
- 1 1/2 cup granulated sugar (297g)
- 3 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup all-purpose flour (90g)
- 1/2 cup unsweetened cocoa powder (48g)
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree (247g)
- 1 1/2 teaspoons pumpkin pie spice
- 2 tablespoons granulated sugar (26g)
- 1 tablespoon heavy whipping cream (15 ml)
- Lightly grease a light colored 8×8-inch cake pan with butter, then line with parchment paper. Cut a slit in the corners of the paper to allow it to fit in the pan easily.
- Melt the butter in a small saucepan or the microwave, then pour it into a medium mixing bowl. Stir in the granulated sugar until well blended.
- Add the eggs and vanilla extract and whisk until smooth and slightly lighter in color.
- Sift the flour, cocoa powder, and salt into the egg mixture. Gently fold the dry ingredients into the wet ingredients with a flexible spatula until just combined. Overmixing will result in a tougher, cake-textured brownie.
- Stir together the pumpkin puree, pumpkin pie spice, sugar, and cream in a small bowl.
- Pour two-thirds of the brownie batter into the prepared pan, then drop large spoonfuls of the pumpkin mixture on top. Pour the remaining brownie batter over the pumpkin.
- Swirl the two mixtures together with a butter knife.
- Bake the brownies at 350 F for about 40 minutes, until the top is set, the middle no longer jiggles, and the edges are shrinking away from the sides of the pan. For extra soft and gooey brownies, bake for 33-35 minutes. A toothpick inserted into the center will come out dirty for gooey brownies.
- Put the pan on a wire rack and let the brownies cool completely in the pan (about 1 hour). They will continue to harden and set as they cool.
- Lift out the brownies with the parchment paper and place on a cutting board. Run a sharp, thin-bladed knife under hot water, then wipe dry with a towel and make the first cut. Repeat this step between each cut for a clean slice.
- Store leftover brownies in an airtight container. Place a sheet of wax paper or parchment paper between each layer of brownies.