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This recipe for caramel swirl pumpkin brownies needs the right mix of ingredients for that perfect taste. Here’s what you will need: - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/4 teaspoon salt - 1/2 cup unsalted butter, melted and slightly cooled - 1 cup granulated sugar - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 1/2 cup canned pumpkin puree (not pumpkin pie filling) - 1/4 teaspoon pumpkin pie spice - 1/2 cup caramel sauce (store-bought or homemade) - 1/4 cup chopped walnuts or pecans (optional for added crunch) Each ingredient plays a key role. The flour and cocoa powder form the base, giving a rich texture. Baking powder helps the brownies rise. Salt adds depth to the sweetness. Melted butter ensures moisture, while sugar brings balance. Eggs bind everything together, making the brownies fudgy. Vanilla extract adds warmth, and pumpkin puree gives that autumn flavor. Pumpkin pie spice enhances the taste with warmth and sweetness. Caramel sauce creates that delicious swirl, and nuts add a nice crunch. Feel free to adjust the nuts based on your taste. These ingredients combine to create a truly delightful treat! Start by preheating your oven to 350°F (175°C). Grab a 9x9-inch baking pan. Lightly grease it with cooking spray. You can also line it with parchment paper. This step helps with easy removal later. In a medium mixing bowl, add 1 cup of all-purpose flour. Then, mix in 1/2 cup of unsweetened cocoa powder. Next, add 1 teaspoon of baking powder and 1/4 teaspoon of salt. Whisk these dry ingredients together well. Set this bowl aside for now. In a large mixing bowl, pour in 1/2 cup of slightly cooled melted butter. Add 1 cup of granulated sugar. Mix these together until smooth. You can use a whisk or an electric mixer. After that, add 2 large eggs, one at a time. Follow with 1 teaspoon of pure vanilla extract. Beat until everything is blended and smooth. Now it's time to add flavor. Gently fold in 1/2 cup of canned pumpkin puree. Sprinkle in 1/4 teaspoon of pumpkin pie spice. Mix until well combined. Next, take your bowl of dry ingredients. Gradually add it to the wet mixture. Stir gently until just combined. Be careful not to overmix. This keeps your brownies fudgy. Pour the thick brownie batter into your prepared baking pan. Use a spatula to spread it evenly. Smooth out the top so it looks nice. Now, drizzle 1/2 cup of caramel sauce generously over the brownie batter. Grab a knife or a toothpick. Carefully swirl the caramel into the batter. This creates a beautiful marbled effect. If you want, sprinkle 1/4 cup of chopped walnuts or pecans on top. Place the pan in the oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick. It should come out mostly clean. Once baked, let the brownies cool in the pan for at least 15 minutes. If you used parchment paper, lift the brownies out of the pan. Place them on a wire rack to cool completely. Cut them into squares for serving. Enjoy your delicious caramel swirl pumpkin brownies! To get that soft and fudgy texture, do not overmix your batter. Mix the wet and dry ingredients just until combined. This keeps the brownies moist. Use unsalted butter for a rich taste. Melt it until slightly cool before mixing. The right amount of cocoa powder adds a deep flavor. A mix of flour and cocoa gives the brownies their perfect chew. Remember, your baking time is key. Check for doneness with a toothpick; a few crumbs should stick. Swirling caramel can be fun! Pour the caramel sauce over the brownie batter in lines. Use a knife or toothpick to create swirls. Do this gently to avoid mixing it in too much. Aim for a marbled look. Too much mixing will lose that lovely swirl effect. If the caramel is thick, warm it slightly to make it easier to drizzle. The goal is to create a beautiful pattern on top. You can add a twist to these brownies. Chopped walnuts or pecans give a nice crunch. Add them on top before baking for texture. You can also try mixing in chocolate chips for extra sweetness. For a spiced kick, add a pinch of cinnamon or nutmeg. These little changes can make your brownies unique. Experiment with flavors to find what you love! {{image_4}} You can make these brownies gluten-free! Just swap the all-purpose flour for a gluten-free blend. Many blends work well, but look for ones with a good mix of starches and flours. This change keeps the texture soft and fudgy. Want a vegan version? Replace the eggs with flax eggs. Use one tablespoon of ground flaxseed mixed with three tablespoons of water for each egg. Let it sit until it thickens. Swap the butter for coconut oil or a vegan butter substitute. Make sure to check your caramel sauce, too. Some brands are vegan-friendly, or you can make your own! You can play with the flavors in these brownies. Add a pinch of cinnamon or nutmeg for warmth. Try folding in some chocolate chips for extra sweetness. You might even add dried fruit, like cranberries, for a nice contrast. If you like nuts, use pecans or walnuts to add crunch. Each twist can make your brownies unique! To keep your caramel swirl pumpkin brownies fresh, store them in an airtight container. Place a piece of parchment paper between layers to avoid sticking. They stay good at room temperature for about 3 days. You can also refrigerate them for up to a week. Just remember to bring them back to room temperature before serving for the best taste. Freezing brownies is easy and smart. First, let them cool completely. Then, cut them into squares. Wrap each piece in plastic wrap and place them in a freezer-safe bag. This way, you can enjoy them later. They can last up to 3 months in the freezer. When you want to eat one, just take it out and thaw it in the fridge overnight. Reheating brownies is simple and quick. You can use a microwave or an oven. For the microwave, heat one brownie for about 10-15 seconds. If you use the oven, preheat it to 350°F. Place the brownie on a baking sheet and heat for 5-10 minutes. This brings back the gooey texture and warms the caramel. Enjoy them warm for that melty experience! No, you should not use pumpkin pie filling. Pumpkin pie filling has added sugars and spices. This can change the taste and texture of your brownies. Stick to pumpkin puree for the best results. You can test if the brownies are done by using a toothpick. Insert it into the center of the brownies. If it comes out with a few moist crumbs, your brownies are ready. If it comes out wet with batter, they need more time. These brownies go well with whipped cream or vanilla ice cream. A scoop of ice cream adds creaminess. You can also serve them with a drizzle of extra caramel sauce. A sprinkle of nuts on top gives a nice crunch, too. Yes, you can make them ahead of time. Once they cool completely, store them in an airtight container. They will stay fresh for about four days. You can also freeze them for up to three months. Just thaw them in the fridge before serving. These caramel swirl pumpkin brownies combine rich flavors and textures. We started with simple ingredients, then followed easy steps to create a great treat. Remember the tips for perfect texture and creative twists for fun variations. Store them well, and enjoy them fresh or frozen. With these brownies, you can impress your friends and family. So gather your ingredients and get baking! You won't regret it.

Caramel Swirl Pumpkin Brownies

Indulge in the ultimate fall treat with these Caramel Swirl Pumpkin Brownies! Perfectly fudgy and rich with pumpkin and chocolate, these brownies are drizzled with luscious caramel for a mouthwatering dessert. Ready in just 45 minutes, this recipe is a must-try for your next gathering. Click to explore the full recipe and indulge your sweet tooth! #PumpkinBrownies #FallBaking #DessertRecipes #CaramelDelight
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Ingredients
  

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, melted and slightly cooled

1 cup granulated sugar

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

1/2 cup canned pumpkin puree (not pumpkin pie filling)

1/4 teaspoon pumpkin pie spice

1/2 cup caramel sauce (store-bought or homemade)

1/4 cup chopped walnuts or pecans (optional for added crunch)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a 9x9-inch baking pan by greasing it lightly with cooking spray or lining it with parchment paper for easy removal later.

    In a medium mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt until well combined. Set the dry ingredients aside.

      In a large mixing bowl, pour in the slightly cooled melted butter and granulated sugar. Stir together with a whisk or electric mixer until the mixture is smooth and glossy.

        Add the eggs one at a time to the butter-sugar mixture, followed by the vanilla extract. Beat until the mixture is fully incorporated and smooth.

          Gently fold in the pumpkin puree and pumpkin pie spice until the ingredients are blended together harmoniously.

            Gradually sprinkle the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the brownies fudgy.

              Pour the thick brownie batter into the prepared baking pan, using a spatula to spread it evenly and smooth out the top.

                Drizzle the caramel sauce generously over the brownie batter. With a knife or a toothpick, carefully swirl the caramel into the batter, creating a marbled effect.

                  If you’d like some added texture, evenly sprinkle the chopped walnuts or pecans on top of the brownie batter.

                    Place the baking pan into the preheated oven and bake for 25-30 minutes. The brownies are done when a toothpick inserted into the center comes out mostly clean, with a few moist crumbs clinging to it.

                      Once baked, allow the brownies to cool in the pan for at least 15 minutes. If using parchment paper, lift the brownies out of the pan and place them on a wire rack to cool completely before cutting them into squares for serving.

                        Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 16

                          - Presentation Tips: Serve the brownies warm, drizzled with additional caramel sauce and a sprinkle of chopped nuts on a decorative plate. A dollop of whipped cream or a scoop of vanilla ice cream can elevate the dessert even further!