In these pumpkin brownies, dark chocolate and pumpkin batters are swirled together into one tasty autumn treat. They're fudgy, moist, and full of chocolate and pumpkin flavor. They're also surprisingly easy to make, and they're ready in just an hour!
Preheat your oven to 350 degrees. Grease a 9x11-inch baking dish and dust it with cocoa powder. Melt the chocolate chips with ¼ cup of butter in a pan over low heat or in your microwave.
¾ cup dark chocolate chips, ¼ cup butter
In a medium-sized bowl, whisk the flour, baking powder, and salt.
2 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon sea salt
In a large bowl, beat the eggs and sugar for one minute. Add the melted butter, tea, and vanilla and beat again.
2 large eggs, 1 ½ cups granulated sugar, ½ cup melted butter, 1 cup brewed tea, 1 teaspoon vanilla
Add the dry ingredients to the wet ingredients and mix until just combined. The batter will be runny.
Put 2 ½ cups of batter into another bowl - save dishes and use the flour bowl! Mix the pumpkin and pumpkin pie spice into one of the bowls. Mix the melted chocolate into the other bowl.
1 cup canned pumpkin, 1 ½ teaspoons pumpkin pie spice
Pour ¾ of the chocolate batter into the baking dish and smooth the top. Add ¾ 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 shake the pan gently to help the batters settle so they're mostly smooth 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.
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 before removing them from the pan. Slice them into 12 pieces and serve.