1 cup all-purpose flour (or whole wheat flour, almond flour)
1/2 cup unsweetened cocoa powder (or carob powder)
1/2 cup granulated sugar (or coconut sugar, brown sugar)
1/2 cup brown sugar (or maple syrup)
1/2 cup unsalted butter, melted (or coconut oil, applesauce)
2 large eggs (or flax eggs)
1 cup canned pumpkin puree (or homemade pumpkin puree, sweet potato puree)
1 tsp vanilla extract (or almond extract)
1 tsp baking powder (or baking soda)
1/2 tsp salt
Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan or line it with parchment paper.
In a large mixing bowl, combine the melted butter, granulated sugar, brown sugar, and vanilla extract. Mix until well combined.
Beat in the eggs one at a time, ensuring they are well mixed before adding the next.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
In another bowl, mix the pumpkin puree, remaining sugar, and spices until well combined for the swirl.
Pour half of the brownie batter into the prepared pan. Spoon dollops of the pumpkin mixture over the batter, then pour the remaining brownie batter on top. Use a knife to create swirls.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the brownies to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Cut into squares and enjoy your delicious Easy Pumpkin Swirl Brownies!
