Pumpkin Brownies

Total Time

Prep: 20 min. Bake: 25 min. + cooling

Makes

20 servings

Ingredients

• 1 cup sugar
• 3/4 cup all-purpose flour
• 1/4 cup baking cocoa
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup canola oil
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• PUMPKIN BATTER:
• 1 cup sugar
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon baking soda
• 3/4 cup canned pumpkin
• 2 large eggs, room temperature

Directions

1. Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides; grease paper. In a large bowl, whisk sugar, flour, cocoa, salt and baking soda. In a small bowl, whisk oil, eggs and vanilla; stir into dry ingredients just until moistened.
2. For pumpkin batter, in a large bowl, combine sugar, flour, salt, pumpkin pie spice and baking soda. In a small bowl, whisk pumpkin and eggs; stir into dry ingredients just until moistened. Spread half the cocoa mixture into prepared pan (layer will be thin). Drop half the pumpkin mixture by tablespoonfuls over top; gently spread to cover most of brownie mixture. Drop remaining pumpkin and cocoa mixtures by tablespoonfuls over pumpkin layer. Gently spread and swirl.
3. Bake until a toothpick comes out clean, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.

Nutrition Facts

1 brownie: 189 calories, 7g fat (1g saturated fat), 37mg cholesterol, 165mg sodium, 30g carbohydrate (21g sugars, 1g fiber), 3g protein.

Taste of Home Editors