1 cup All-purpose flour (or whole wheat flour, almond flour)
3/4 cup Granulated sugar (or brown sugar, coconut sugar)
1/3 cup Cocoa powder (or carob powder)
1/2 cup Butter (or applesauce, coconut oil)
2 large Eggs (or flax eggs for vegan option)
1/2 cup Pumpkin puree (or sweet potato puree)
1 teaspoon Vanilla extract
1/4 teaspoon Baking powder
1/4 teaspoon Salt
1 teaspoon Spices (cinnamon, nutmeg, ginger) (or pumpkin pie spice)
Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan or line it with parchment paper for easy removal.
In a medium saucepan, melt the butter and semi-sweet chocolate over low heat, stirring until smooth. Remove from heat and allow to cool slightly.
In a large mixing bowl, whisk together the sugar and eggs until light and frothy. Add in the melted chocolate mixture and vanilla extract, then mix well.
Sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet ingredients just until combined.
In a separate bowl, mix the pumpkin puree, spices, and an additional egg if desired. Stir until smooth.
Pour half of the brownie batter into the prepared baking pan. Next, spoon dollops of the pumpkin mixture over the top and then add the remaining brownie batter. Use a knife or toothpick to create swirls; don’t mix too much!
Bake the brownies for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
Allow the brownies to cool in the pan for at least 15 minutes before lifting them out and cutting into squares. Enjoy warm or at room temperature!
