I have been getting my pumpkin treat on lately. I can’t help myself. Judging from my Pinterest feed neither can anyone else so I don’t feel too bad. These pumpkin swirl brownies hit the spot. The best part? I totally winged it and made it up, but it is a KEEPER. I took a basic Betty Crocker brownie mix and spiced it up to get my pumpkin fix in a brownie. These were so divine, I am not kidding when I say I have never loved a brownie more in my life!
So here’s the recipe:Ingredients for Chocolate Brownie Portion:
1 box Betty Crocker brownie mix, family size
2 eggs
oil (amt. on box directions)
water (amt. on box directions)
Ingredients for Pumpkin Brownie Portion:
3/4 cup sugar
2 eggs
1 Tbsp vanilla extract
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/8 cup oil
1 1/4 cup pumpkin puree aka solid packed pumpkin
1 tsp ground cinnamon
Grease a 9×13 pan and dust with flour for less stick. Preheat your oven to 350 F. Take out three medium sized bowls for mixing.
In bowl number one mix your chocolate brownie mix according to box directions based on regular or high-altitude.
In bowl number two beat vanilla, sugar and eggs with a hand mixer until mixed well and somewhat creamy in texture (1-2 minutes.)
In bowl number three mix flour, salt and baking powder together and then pour into bowl number two and beat it together until mixed well. Now add pumpkin, oil and cinnamon, beat until mixed.
Pour half of chocolate mix into the bottom of your 9×13 pan. (If you love brownie edges, try THIS pan! It will change your life.) Next pour half of pumpkin mixture on top of that. Repeat both. Now that all of your mix is in the pan, swirl with a small spatula or butter knife until you get a marbled look like in the blurry cell phone picture below. (sorry!) Bake for 40-50 minutes or until you can stick a toothpick in and it comes out clean. ENJOY!
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