GF Pumpkin Swirl Brownies
Temperatures in many parts of the United States are falling signaling autumn is officially here. Pumpkin swirl brownies are another way to get your pumpkin-flavored dessert fix in short order by using gluten free brownie mix and a few pantry items.
GF Pumpkin Swirl Brownies
Ingredients
- 1 box Better Batter Fudge Brownie Mix
- 3 eggs
- 1/4 c cooking oil (I use vegetable oil)
- 1/2 c water
- 1/2 c mini chocolate chips
- 1 c pumpkin puree
- 1 1/2 tsp pumpkin pie spice
- Cooking spray
Instructions
Preheat and Prepare the Pan. Preheat the oven to 350 degrees, cut two sheets of parchment paper to line a 8 x 13 baking pan, criss-cross the paper in the bottom of the pan, leaving an overhang to use as handles. Lightly spray the parchment paper with cooking spray.
Make the Brownie Batter. In a large bowl, combine the brownie mix, eggs, cooking oil, and water with a whisk until thoroughly mixed. Stir in the mini chocolate chips.
Spread half of the brownie batter in the bottom of the prepared baking pan. Reserve remaining batter.
Make the Pumpkin Mixture. In a small bowl, combine the pumpkin puree and pumpkin pie spice.
Spoon the pumpkin mixture on top of the brownie batter and spread to the edges. Top pumpkin layer with spoonfuls of remaining brownie batter. Use a butter knife to swirl together the brownie and pumpkin layers to create a marbled appearance.
Bake.Bake the brownies for 35-45 minutes or until a toothpick inserted into the center comes out clean. Tent brownies with foil if they begin to brown too quickly. Remove from oven and cool completely on a wire rack.
Cut and Serve. Use parchment paper handles to pull the brownies from the pan. Cut into squares and serve.
Adapted from Self-Proclaimed Foodie blog
