Ingredients
Method
- ½ cup (115g) unsalted butter, melted and cooled 5 minutes
- ¾ cup (150g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup (120g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- ½ tsp salt
- ¼ tsp baking powder
- ½ cup (120g) pure pumpkin puree (not pie filling)
- 1 large egg
- ¼ cup (50g) brown sugar
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
Notes
- Use 100% pure pumpkin puree — not pumpkin pie filling.
- Let melted butter cool 5 minutes before adding eggs to prevent scrambling.
- For cleaner slices, refrigerate 30 minutes after the initial cool before cutting.
- To freeze: wrap individual slices in plastic wrap, store in a freezer bag for up to 3 months.
- Glass pans: reduce oven temperature by 25°F and check 5 minutes earlier.Tip tePreheat oven to 350°F (175°C). Line an 8×8 inch metal pan with parchment paper, leaving a 2-inch overhang on two sides. Melt butter and let cool 5 minutes. Whisk in both sugars. Add eggs one at a time, whisking 20 seconds each. Add vanilla. Fold in flour, cocoa, salt, and baking powder just until no streaks remain. In a separate bowl, whisk together pumpkin puree, egg, brown sugar, flour, cinnamon, nutmeg, and ginger until smooth. Pour ¾ of the brownie batter into the pan. Drop pumpkin mixture by spoonfuls over the surface. Add remaining brownie batter in dollops. Swirl with a butter knife in 5 to 6 S-shaped passes. Bake 30 to 35 minutes until a toothpick in the chocolate section shows moist crumbs. Cool in pan on a wire rack for at least 60 minutes before slicing.xt