Pumpkin Swirl, S'mores, and 2 More Brownies to Bake

Hey Reader,

It's finally cooled off enough around here that I'm willing to turn on my oven. I spent all summer avoiding it, and now I want the house to smell like chocolate again.

Boxed mix is fine, and I'm not going to pretend no one uses them. But these four do something a box can't, and just a tiny bit more effort is absolutely worth it.

Four Brownies Worth Making This Fall

My Pumpkin Swirl Brownies are made without cream cheese, which is why they stay fudgy instead of turning cakey. This is the first pumpkin thing I make every year, and I'm not sorry it's this early.

Brown sugar instead of white gives Butterscotch Brownies a deep caramel flavor a chocolate brownie can't touch. They're closer to a cookie in texture, and how can you resist that?

​Classic Texas Sheetcake Brownies make a big pan and freeze well, so half can disappear now and half in three weeks. The frosting goes on while they're still hot so it soaks in, which makes this the perfect sweet treat.

​S'mores Brownies give you the memory of graham cracker and the marshmallow without the challenge of keeping your marshmallow from catching on fire. It's the perfect way to remember the flavors of summer without building a campfire.

Add a spoonful of cooled coffee or a little espresso powder to any of these, and the chocolate goes deeper. Which version will you try first?