Print
Sweet Harvest Pumpkin Brownies are the ultimate autumn treat. Dark chocolate and pumpkin batters are swirled together to make a pretty and easy dessert. | theendlessmeal.com

Sweet Harvest Pumpkin Brownies

  • Author: Kristen Stevens | The Endless Meal
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 12-16 pieces 1x
  • Cuisine: Easy

Description

Sweet Harvest Pumpkin Brownies are made with a secret delicious ingredient and are the ultimate autumn treat. Dark chocolate and pumpkin batters are swirled together to make a pretty and easy dessert.


Scale

Ingredients

  • 1 bag of Sweet Harvest Pumpkin Tea
  • 3/4 cup (6 ounces) dark chocolate chips
  • 11 tablespoons butter, divided
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 2 large eggs
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla
  • 1 cup canned pumpkin (NOT pumpkin pie filling)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon each: ground ginger and cloves

Instructions

  1. Preheat your oven to 350 degrees. Grease and flour a 9×11 inch baking dish. Bring 1 1/2 cups of water to a boil then pour over 1 bag of Sweet Harvest Pumpkin Tea in a large tea mug.
  2. Melt the chocolate chips with 3 tablespoons of the butter in a small pan over medium-low heat. Melt the remaining 8 tablespoons of butter in another small pan.
  3. Whisk the flour, baking powder, and sea salt in a medium sized bowl. In a large bowl, beat the eggs with the sugar for 1 minute. Add the 8 tablespoons of melted butter, 1 cup of the brewed tea (drink the rest!), and vanilla and beat well. Add the bowl of flour all at once and beat until just combined.
  4. Divide the batter evenly between 2 bowls. Stir the melted chocolate into one of the bowls. Add the pumpkin, cinnamon, ginger, and cloves to the other bowl and mix well.
  5. Pour 3/4 of the chocolate batter into the prepared baking dish and smooth the top. Add 3/4 of the pumpkin batter and gently smooth the top, trying not to mix the batters. Dot the remaining chocolate and pumpkin batters on top then take a knife and run it through the batter 3 or 4 times lengthwise and across the pan to create a marbled effect.
  6. Bake the pumpkin brownies in the preheated oven for 35-40 minutes, or until a toothpick inserted into the middle comes out clean. Let the brownies cool for 30 minutes, then flip the pan to remove them and slice them into 12-16 pieces.