Pumpkin Brownies Recipe in 45 Minutes

Instructions:

1. Preheat your oven to 350°F (180°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. Melt the butter. Let it cool for 5 minutes so you don't cook the egg on contact.
3. Whisk the sugar and butter. Do this for about 2 minutes until the mixture looks slightly pale.
4. Add the egg and vanilla. Whisk vigorously until the batter looks glossy and smooth.
5. Sift in the cocoa powder. Fold it in gently with your spatula until no large dry streaks remain.
6. Add flour and salt. Fold just until combined. Stop as soon as the white streaks disappear. Note: Overworking the flour makes brownies tough.
7. Prep the pumpkin layer. In your smaller bowl, stir together the pumpkin purée, pumpkin pie spice, and maple syrup until velvety and uniform.
8. Layer the batter. Pour about 3/4 of the chocolate batter into the pan. Drop spoonfuls of the pumpkin mixture on top.
9. The Swirl. Dollop the remaining chocolate batter in the gaps. Use a knife or skewer to drag through the layers until a marbled pattern emerges.
10. Bake. Place in the center of the oven for 30 minutes until the edges are firm and the center barely jiggles.
11. Cool completely. This is the hardest step. If you cut them hot, they will fall apart. Wait at least 1 hour for the structure to set.