Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 13x9-inch baking pan with parchment paper, allowing the ends to extend over the sides. Grease the parchment paper.
- In a large bowl, whisk together the sugar, all-purpose flour, baking cocoa, salt, and baking soda for the brownie mixture. In a separate small bowl, whisk the canola oil, eggs, and vanilla extract. Stir the wet ingredients into the dry ingredients until just combined.
- For the pumpkin batter, combine the sugar, all-purpose flour, salt, pumpkin pie spice, and baking soda in another large bowl. In a small bowl, whisk together the canned pumpkin and eggs. Stir the pumpkin mixture into the dry ingredients until just moistened.
- Spread half of the cocoa brownie mixture evenly into the prepared pan. Drop half of the pumpkin mixture by tablespoonfuls over the brownie layer. Gently spread to cover most of the brownie mixture.
- Drop the remaining pumpkin and cocoa mixtures by tablespoonfuls over the pumpkin layer. Gently spread and swirl the mixtures together.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the brownies cool completely in the pan on a wire rack. Use the parchment paper ends to lift the brownies out of the pan. Cut into bars.
Nutrition
Notes
These bars are perfect for making ahead for Thanksgiving gatherings. They store well at room temperature.