These Pumpkin brownies make a great treat for the Holidays. These brownies are like an actual brownie and not a pumpkin pie bar. They are basically a combination of pumpkin pie and chocolate brownies. They are made by creating two separate batters, layering the batters in a baking dish and then swirling with a knife. These brownies are extremely moist and will leave you coming back for more. If you feel the seasonings might be a little strong, you may want to cut back on them just a little. For the pumpkin puree, you can either use canned or homemade. Lining the baking dish the aluminum foil is optional but I find it is way easier to remove the brownies from the baking dish and cut them nicely into squares that way.
¾ cup all purpose flour
½ teaspoon baking powder
½ teaspoon salt
¾ cup butter (melted)
1 ½ cups white sugar
2 teaspoons vanilla extract
¼ cup cocoa powder
½ cup semi-sweet chocolate chips
½ cup pumpkin puree
½ cup walnuts (chopped)
¾ teaspoon cinnamon
½ teaspoon ground cloves
½ teaspoon nutmeg
Step 1: Pre-heat the oven to 350 degrees and line an 8×8 inch baking dish with aluminum foil. Lightly grease the foil. In a bowl combine flour, baking powder and salt.
Step 2: In a separate bowl mix together melted butter, sugar, and vanilla. Beat in the eggs (one at a time). Add in the flour mixture, a little at a time and stir until the batter is evenly moistened. Divide the batter in half evenly into 2 separate bowls.
Step 3: In one of the bowls blend in the cocoa powder and chocolate chips. In the second bowl of batter stir in pumpkin puree, walnuts, cinnamon, cloves and nutmeg.
Step 4: Spread ½ of the chocolate batter mixture into the bottom of the baking dish. Pour ½ of the pumpkin batter mixture over that. Repeat the layers, ending with a pumpkin layer. Drag a kitchen knife or spatula through the layers in a swirling motion creating a marble appearance.
Step 5: Bake in the oven at 350 degrees for 40-45 minutes or until a toothpick inserted into the center comes out clean. Cool and cut into squares.