Pumpkin Spice-Chocolate Swirl Brownies

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 Are you ready for all things pumpkin with the arrival of fall?  As much as I love fall, I’d rather decorate with pumpkins than bake with them. . .

{insert *gasp* here}

Blasphemous to all pumpkin-lovers. . . and another confession: I’ll pass on the pumpkin pie at Thanksgiving.

I’d rather have my pumpkin delivered to me in a cake, like Pumpkin-Chocolate Harvest Cake with Bourbon-Pecan Glaze or Cranberry-Apple-Pumpkin Bundt Cake, both with a medley of other flavors to pair with the pumpkin.

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 If I’m going to splurge as a rule, it’s going to be with chocolate. . . or French Fries :) So I was happy to find a recipe that marries pumpkin with chocolate, resulting in a rich, fudgy, splurge-worthy brownie!

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A recipe for Pumpkin-Chocolate Brownies was in the October issue of Southern Living Magazine. I made one substitution in an effort to lighten them up a wee bit, with evaporated milk for the heavy cream in the recipe.

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Pumpkin Spice-Chocolate Swirl Brownies,

recipe adapted from Southern Living

Makes 2 dozen

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Brownie Batter Ingredients

1 1/4 cups semisweet chocolate morsels

1 cup unsalted butter, cut into pieces

3 (1-oz.) unsweetened chocolate baking squares, chopped

3 large eggs

1 cup plus 2 Tbsp. granulated sugar

2 tablespoons cold brewed coffee (I used instant espresso powder)

1 tablespoon vanilla extract

2/3 cup all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon kosher salt, divided

Pumpkin Spice Ingredients

1 (15-oz.) can pumpkin

3 large eggs

1/2 cup heavy cream (I substituted evaporated milk)

1/3 cup firmly packed light brown sugar

1 1/2 teaspoons pumpkin pie spice

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Preheat oven to 350°. Pour water to a depth of 1 inch in the bottom of a double boiler over medium heat; bring to a boil. Reduce heat, and simmer. Place first 3 ingredients in top of double boiler over simmering water. Cook, stirring occasionally, 5 to 6 minutes or until melted. Remove from heat; cool 10 minutes.

Whisk together 3 eggs, granulated sugar, and next 2 ingredients in a large bowl. Gradually whisk warm chocolate mixture into egg mixture; cool 10 minutes.

Grease a 13 x 9-inch baking pan. Line bottom and sides of pan with parchment paper, allowing 2 to 3 inches to extend over sides. Grease and flour parchment paper.

Sift flour, baking powder, and 1/2 tsp. salt in a bowl. Whisk into chocolate mixture. Pour batter into prepared pan, reserving 2/3 cup.

Whisk together pumpkin, next 4 ingredients, and remaining 1/2 tsp. salt; pour over brownie batter in pan. Top with reserved brownie batter, and swirl batters together with a knife.

Bake at 350° for 45 – 50 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool pan completely on wire rack. For easy cutting and the perfect slice, place brownies in refrigerator, uncovered, overnight to chill and cut when cold. When ready to cut, lift brownies from pan using parchment paper handles. Gently remove parchment paper, and cut brownies into 24 squares. Serve at room temperature.

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Note: This is a fudgy brownie recipe. Fudgy brownies differ from cake-like brownies in that they do not have a specific doneness test. Bake the brownies within the time range stated in the recipe. Baking at the minimum time will  produce a very moist brownie. Baking at the maximum time will produce a moist brownie, but one that is not as “wet” as the one baked at the minimum time. Bake these brownies until the pumpkin filling is “set” and if necessary, shield the brownies with foil during last bit of baking time. I used the convection setting on my oven, but bake according to your oven for best results.

You can find a printable recipe, here.

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For a festive touch, use a pumpkin (without a stem or very short stem) as a pedestal and seasonal way to serve these Pumpkin Spice-Chocolate Swirl Brownies and celebrate pumpkin season!

Pumpkin Spice Chocolate Swirl Brownies

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  34 comments for “Pumpkin Spice-Chocolate Swirl Brownies

  1. September 25, 2015 at 5:21 am

    Hi Mary. Hope you are getting lots of rain like us here on the Crystal Coast. These brownies are lovely. I too do not favor pumpkin but love Sweet Potato so I’m thinking I’ll substitute. I’ll confer with my Mom first of course..(insert smile). I will let you know the results.
    Have a good day.
    Patricia
    NC Coast

    • September 25, 2015 at 7:04 am

      Thanks Patricia! The heaviest rain is east of us but we’ll take any we can get! I prefer sweet potato too, it would be great paired with the pumpkin :)

  2. LuAnn Pachkoski
    September 25, 2015 at 6:04 am

    Good Morning Mary,
    I can’t wait to try this recipe! I am new to your website and LOVE it! Your photos are so beautiful…love all of your ideas and floral arrangements. Your website is where I go first thing in the morning to have my coffee before getting ready for work. Looking forward to everyday reading your blog and posts! Thank you!
    LuAnn

    • LuAnn Pachkoski
      September 25, 2015 at 6:06 am

      Forgot to mention I am in Florida where we do not have Fall so I am able to experience Fall through your beautiful photos! I miss the change of seasons so much! Would love to go North!

  3. September 25, 2015 at 6:22 am

    Yum!!!

  4. September 25, 2015 at 6:25 am

    Sounds delicious, I will be making this soon! I love your blog, your photographs are amazing!

  5. Ellen Stillabower
    September 25, 2015 at 6:42 am

    These brownies would require a very large glass of milk!!!!🍶🍶🍶. They look soooo rich and of course delicious!!! I actually like my pumpkin and chocolate kind of separate..but you can have it anyway you want!! Love the table cloth in the pictures..again, thanks for sharing..🍁🍁🍁😍😍😍

  6. Michelle
    September 25, 2015 at 7:28 am

    Good morning! I love anything pumpkin and mixed with my first love, chocolate , it has to be good! Hoping that you get rain but not the severe part of it. Have a great weekend.🍁🍂

    • September 25, 2015 at 7:39 am

      Thanks Michelle, We are getting some welcome rain but the heaviest part is east of us. Enjoy your weekend!

  7. September 25, 2015 at 7:29 am

    Should be delicious too :) But more than this, this is great art, I loved the colours, composition, etc. They are almost art in Autumn… Fascinated me as always. Thank you, love, nia

  8. September 25, 2015 at 7:31 am

    Beautifully presented and delicious!

  9. September 25, 2015 at 7:43 am

    Oh. My. Goodness. I’m just going to have to make these this weekend!!! Suppose to be a rainy one, what better way to spend it than with baking some pumpkin, chocolatey treats!! 😄🎃

  10. September 25, 2015 at 7:48 am

    These look soooo moist & delicious…can’t wait to try making them for my next gathering of quilters, Mary! Thanks for the recipe & for your BEAUTIFUL photos. I just love seeing a post from you pop up in my inbox…starts my day off with warm inspiration every time.

  11. September 25, 2015 at 8:08 am

    I’m with you Mary, I’d rather decorate with pumpkins, and I pass on pumpkin pie, but your brownies look very tempting on their pumpkin pedestal! Love your pumpkin cloth and pillows too. Hope you are catching some showers today ☔️
    Jenna

  12. Sandi Allen
    September 25, 2015 at 8:25 am

    These look yummy! I will have to make these! Thank you for sharing the recipe!

  13. September 25, 2015 at 8:53 am

    I saw that recipe, too, Mary, and I’m happy that you enjoyed them! They look so fudge-y and delectable. I need to make them this Fall. Your presentation is beautiful, as always, and I so love your table covering (or is a WS tea towel?).
    Happy Weekend to you on your beautiful lake. Hopefully you’ll get some rain to bring the levels up!

    • September 25, 2015 at 9:12 am

      Thank you Kitty! Yes, it’s a WS tea towel. Happy Friday to you :)

  14. September 25, 2015 at 1:32 pm

    yum, just pinned this!!

  15. September 25, 2015 at 2:45 pm

    I do love pumpkins….I like them any way I can enjoy them…as Fall decorations or in recipes…My Kabocha Bisque recipe is a true winner…and I love to serve it inside a Kabocha Pumpkin.

    I also love Butterscotch flavored Pumpkin Mousse as a Thanksgiving or Fall dessert and Pumpkin Spice Dip with slices of crispy apples is delicious!

  16. September 25, 2015 at 4:55 pm

    I’m with you, Mary – I’ll splurge on chocolate or French fries. ;-)
    Beautiful images. Love the use of the bread board for the photo opp. You are such an expert stylist, Mary.

  17. September 25, 2015 at 5:00 pm

    Your brownies are the perfect fall color Mary! And speaking of perfect…. I’m lovin’ your tablecloth:@)

  18. Paula
    September 25, 2015 at 5:57 pm

    ~Mary~

    looks so yummy, I will indeed bake this ! We would tease my brother about having some pie with his whip cream!!

    THe wreath on your garden shed door , is that natural BITTERSWEET?? love it, and so hard to find around here :(

    Have a super weekend :)
    Paula
    IN

    • September 25, 2015 at 6:03 pm

      Hi Paula, I’d rather have the whipped cream than the pie too :) Yes it’s Bittersweet. It grows like a weed in the mountains. I got the wreath from the farmers market. Enjoy your weekend!

  19. franki
    September 25, 2015 at 6:06 pm

    Count me in your corner…sometimes pumpkin pancakes with caramelized almonds work..just read my “SL” and saw the recipe. :) franki

  20. September 26, 2015 at 7:06 am

    Mary, You can pass your piece of pumpkin pie to me :) I patiently wait through the turkey course so the real star of Thanksgiving dinner can come to the table! I usually like most things pumpkin, although yesterday I saw a recipe for pumpkin lasagna ~~ no thank you ~~ fill mine with ricotta please. These fudgy brownies look yummy. Our bittersweet is taking over some trees so I will snip it in a few weeks when the berries start bursting. Your wreath is gorgeous! Hope it is raining where you are. (That seems like a horrible thing to say but you know what I mean! :) ) Linda

  21. Cynthia Raines
    September 26, 2015 at 8:59 am

    Sounds yummy! Not sure which one I want to try first for our next church dinner — this one or the Cranberry-Apple-Pumpkin Bundt Cake dessert. I’m sure between now and Thanksgiving I’ll do both as we always have a potluck dinner after church on the second Sunday of the month. Lucky me, lucky them! (lol) I know both will be delish!! Thanks Mary!

  22. Melodie Strickland
    September 26, 2015 at 12:41 pm

    Mary,

    Hope your area is getting some much needed rain. We’ve gotten a little rain overnight. Your recipe for pumpkin chocolate brownies looks delicious. Love your decorations. My favorite pie is cherry and I only eat pumpkin pie at Thanksgiving.

    Melodie

  23. September 29, 2015 at 4:32 pm

    i have made these before, omg, aren’t they just a bit devilish for the season! your shed could not be any more magnificent, dang i miss a garden!

  24. September 30, 2015 at 9:52 pm

    Yum! I love chocolate chips in my pumpkin bread, but for some reason I would have never thought to put pumpkin in brownies. They look delicious!

  25. October 7, 2015 at 4:32 pm

    This is my kind of brownie! I am not a big chocolate lover so with it paired with the pumpkin would be perfect to me. Glad I didn’t miss this, I was away that week that you posted this. Beautiful presentation, as always!

Thank you for your comments~ they make my day ♥

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