Go Back
Brianna Hughes

Fudgy Pumpkin Swirl Brownies with Flaky Sea Salt

These fudgy pumpkin swirl brownies are made with rich dark chocolate, a brown sugar pumpkin spice swirl, and a finishing sprinkle of flaky sea salt. With an incredibly fudgy center and just the right amount of pumpkin flavor, these decadent brownies are the perfect fall dessert.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 28 minutes
Cooling Time 1 hour 30 minutes
Total Time 2 hours 8 minutes
Servings: 9 Brownies
Course: Dessert
Cuisine: American, American Comfort Food
Calories: 460
Ingredients Method

Ingredients
  

For The Brownies
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup unsalted butter
  • 2 TBSP Coconut Oil
  • 1 1/3 cup Granulated Sugar divided
  • 2 eggs
  • 1 egg yolk
  • 2 tsp Vanilla Extract
  • 3/4 cup chocolate chips or chunks I used dark chocolate
For the Pumpkin Pie Swirl
  • 1/4 cup pumpkin puree
  • 1 TBSP packed brown sugar
  • 1 egg white
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp Vanilla Extract
  • pinch of sea salt
For Finishing
  • Flaky Sea Salt To sprinkle on top of brownies

Method
 

To Make The Brownies
  1. Preheat your oven to 350°F. Line a 9×9-inch baking pan with parchment paper, leaving some overhang to make the brownies easier to remove later. You can also spray the pan with nonstick baking spray.
  2. In a large bowl, sift together the flour, baking powder, salt, and cocoa powder. Set aside.
  3. In a medium saucepan, combine the butter, coconut oil, and ⅓ cup of the granulated sugar. Heat over medium heat, stirring frequently, until the butter has completely melted. Remove from the heat.
  4. In a large mixing bowl, combine the eggs, egg yolk, vanilla extract, and the remaining granulated sugar. Whisk for about 30 seconds, until well combined. This helps create that beautiful crackly brownie top.
  5. Slowly pour the warm butter mixture into the egg mixture, adding it gradually while whisking constantly. Adding the butter slowly helps prevent the eggs from scrambling.
  6. Add the dry ingredients and dark chocolate chunks to the wet ingredients. Using a rubber spatula, gently stir until just combined.
    Note: Do not overmix. Stop as soon as you no longer see dry streaks of flour. Overmixing can result in cakier brownies instead of that dense, fudgy texture we're looking for.
Make The Pumpkin Pie Swirl
  1. In a small bowl, combine the ingredients for the pumpkin pie swirl and mix well until smooth.
  2. Pour the brownie batter into your prepared pan and smooth the top. Drop small spoonfuls of the pumpkin mixture over the surface of the brownie batter. Using a butter knife, gently swirl the pumpkin mixture through the top of the brownies.
Bake
  1. Bake for approximately 28–30 minutes.
    For the fudgiest brownies, I recommend starting to check them around 28 minutes. The edges should be set, while the center should still be soft. The top should look shiny and slightly cracked. A toothpick should come out with moist crumbs or a little fudgy chocolate, rather than completely clean.
    If you prefer brownies that are a little more structured, bake for closer to 30–32 minutes.
  2. As soon as the brownies come out of the oven, sprinkle the top with flaky sea salt.
  3. Place the pan on a cooling rack and allow the brownies to cool completely before slicing.
    This is important! The brownies will continue to set as they cool, and cutting them too early can make the center seem much softer than it actually is.
    For the best texture, allow them to cool for about 1½ to 2 hours.
QR Code linking back to recipe