Can I use pumpkin pie spice instead of cinnamon and nutmeg?

Absolutely! Swap the cinnamon and nutmeg for 1½ teaspoons of pumpkin pie spice. It'll give that classic fall flavor profile. I sometimes add an extra pinch of cinnamon anyway because... well, I'm extra like that. Find more inspiring pumpkin ideas on Pinterest !

Why won't my chocolate swirl stay defined after baking?

Ah, the classic "muddy swirl" dilemma! Two culprits: over-swirling (3-4 knife passes max!) or butter that was too hot when melted. Let your melted chocolate cool slightly before drizzling - it should be warm, not lava-hot. One big zigzag drizzle works better than lots of little ones.

How do I get those bakery-perfect clean slices?

Chill those babies! After cooling completely, pop them in the fridge for 30 minutes. Use a sharp knife dipped in hot water and wiped dry between cuts. Works like a charm every time - crucial for bake sales or gift boxes.

Can I make these gluten-free?

You bet! Substitute the all-purpose flour with a 1:1 gluten-free blend (I love King Arthur's). The texture might be slightly denser, but still delicious. Bonus tip: Add ¼ tsp xanthan gum if your blend doesn't include it.

Do these really freeze well?

Like little pumpkin-chocolate time capsules! Individually wrap cooled squares in parchment, then freeze in airtight containers. They'll stay perfect for 3 months - not that they'll last that long in my house. Thaw at room temp or microwave briefly for that just-baked feel.

Ultra-Fudgy Pumpkin Brownies in Just 30 Minutes

Name: Pumpkin Brownies with Chocolate Swirl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; 1/2 cup unsalted butter, melted; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1 cup all-purpose flour; 1/2 cup cocoa powder; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/4 tsp salt; 1/2 cup chocolate chips, melted

Pumpkin Brownies with Chocolate Swirl

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Fudgy pumpkin brownies with a chocolate swirl, perfect for fall bake sales. These bars are moist, freezer-friendly, and easy to slice.

Author: Sophia Collins
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup pumpkin puree
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1/2 cup cocoa powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/2 cup chocolate chips, melted

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Instructions

Preheat oven to 350°F and line a baking pan with parchment paper.
Mix pumpkin puree, melted butter, sugar, eggs, and vanilla in a bowl.
In another bowl, whisk flour, cocoa powder, cinnamon, nutmeg, and salt.
Combine wet and dry ingredients until just mixed.
Pour batter into the pan and drizzle melted chocolate on top. Swirl with a knife.
Bake for 25-30 minutes or until a toothpick comes out clean.
Cool completely before slicing.

Notes

For clean slices, chill the brownies before cutting.
Freeze leftovers for up to 3 months.
Use high-quality cocoa for the best flavor.

Nutrition

Serving Size: 1 brownie
Calories: 180
Sugar: 15g
Sodium: 60mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 3g
Cholesterol: 45mg

Find it online: https://kitchenuser.net/pumpkin-brownies-recipe-chocolate-swirl/