PUMPKIN BROWNIES
A twist on a classic brownie recipe--perfect for fall! Rich chocolate flavors are nicely complemented by pumpkin and spices.
Provided by CroqueMadame
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan. Stir the flour, baking powder, and salt together in a bowl.
- In another bowl, stir together the melted butter, sugar, and vanilla extract; beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it's evenly moistened. Divide the batter in half in two separate bowls.
- Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.
- Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. Repeat the layers, ending with a pumpkin layer, and drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance.
- Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan, cut into squares, and serve.
Nutrition Facts : Calories 241.5 calories, Carbohydrate 28.8 g, Cholesterol 57.8 mg, Fat 13.9 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 7.1 g, Sodium 182 mg, Sugar 22.2 g
PUMPKIN PIE BROWNIES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 8 to 12 servings
Number Of Ingredients 17
Steps:
- Make the crust: Preheat the oven to 325˚. Melt 6 tablespoons butter. Pulse the graham crackers in a food processor until finely ground. Add 3 tablespoons sugar and 1/4 teaspoon salt and pulse to combine. Drizzle in the melted butter and pulse to make moist crumbs. Press the crumbs on the bottom and up the sides of a 9-inch pie plate. Bake until toasted, 10 to 12 minutes.
- Make the brownie layer: Increase the oven temperature to 350˚. Combine the remaining 6 tablespoons butter and the chocolate in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water); cook, stirring, until melted, about 3 minutes. Remove the bowl from the pan. Whisk in the remaining 1/2 cup sugar and 1/4 teaspoon salt, then the egg yolks and vanilla. Whisk in the flour until just combined. Spread the batter evenly over the crust. Bake until just set on top, about 20 minutes.
- Meanwhile, make the pumpkin layer: Whisk the pumpkin puree and heavy cream in a medium bowl until smooth. Whisk in the egg and vanilla. Stir in the sugar, flour, pumpkin pie spice and salt until smooth. Pour over the hot brownie layer and spread evenly with a rubber spatula. Return to the oven and bake until the pumpkin layer is set, 10 to 15 minutes (cover the edges with foil if the crust is getting too dark). Transfer to a rack and let cool completely in the pan, then refrigerate until cold, at least 2 hours. Serve with whipped cream.
PUMPKIN BROWNIES
Chocolate and pumpkin pair up to make a family-favorite fall dessert. These pumpkin brownies are fantastic for parties and picnics. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 20 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides; grease paper. In a large bowl, whisk sugar, flour, cocoa, salt and baking soda. In a small bowl, whisk oil, eggs and vanilla; stir into dry ingredients just until moistened. , For pumpkin batter, in a large bowl, combine sugar, flour, salt, pumpkin pie spice and baking soda. In a small bowl, whisk pumpkin and eggs; stir into dry ingredients just until moistened. Spread half the cocoa mixture into prepared pan (layer will be thin). Drop half the pumpkin mixture by tablespoonfuls over top; gently spread to cover most of brownie mixture. Drop remaining pumpkin and cocoa mixtures by tablespoonfuls over pumpkin layer. Gently spread and swirl. , Bake until a toothpick comes out clean, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.
Nutrition Facts : Calories 189 calories, Fat 7g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 165mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN SWIRL BROWNIES
I wanted to make some kind of sweet pumpkin dessert, so I went searching online and found several different pumpkin-chocolate combinations. I decided on pumpkin swirl brownies--I had never had that combination before, and it turns out it's delicious. These brownies are very dense and rich and sweet, so be warned.
Provided by comfortablefood.com
Categories Fruits and Vegetables Vegetables Squash
Time 1h20m
Yield 24
Number Of Ingredients 25
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a large baking pan; line the bottom with aluminum foil, leaving a 1-inch overhang on all sides and grease the foil.
- Beat cream cheese and butter together in a medium mixing bowl on high speed until well combined, about 30 seconds. Add sugar and mix well.
- Beat pumpkin, maple syrup, egg, vanilla extract, cinnamon, and ginger into cream cheese mixture until combined. Stir in flour and set cream cheese mixture aside.
- Whisk boiling water, cocoa, and espresso together in a bowl until smooth. Add unsweetened chocolate and whisk until melted. Whisk in oil and butter. Add eggs, egg yolks, and vanilla extract and whisk until mixture blends and comes together. Mix in sugar. Stir in flour and salt and fold bittersweet chocolate into brownie batter.
- Spread brownie batter into the prepared pan and spoon cream cheese mixture on top in several mounds. Use a knife to gently swirl cream cheese into chocolate batter.
- Bake in the preheated oven until the center is very set and a toothpick inserted in the center comes out clean, about 50 minutes.
- Cool brownies in the pan on a wire rack. Use foil to lift cooled brownies out of pan and slice.
Nutrition Facts : Calories 266.5 calories, Carbohydrate 32.8 g, Cholesterol 51.5 mg, Fat 14.4 g, Fiber 2.1 g, Protein 3.5 g, SaturatedFat 6 g, Sodium 161 mg, Sugar 22 g
EASY PUMPKIN BROWNIES
Serve these brownies with whipped topping or frost them with a cream cheese frosting. Garnish with candied corn or sprinkle some chopped walnuts on top of the frosting.
Provided by Karen From Colorado
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees (176 celsius).
- Grease and flour a 9 x 13 inch baking pan.
- Mix together pumpkin, oil, eggs, and sugar with an electric mixer.
- Stir in the remaining ingredients.
- Pour into prepared pan.
- Bake for 30 minutes, or until center springs back when touched.
- Serve with whipped topping or frost with a cream cheese frosting.
- Garnish with candied corn or sprinkle with nuts if desired.
Nutrition Facts : Calories 599.8, Fat 30.1, SaturatedFat 4.4, Cholesterol 105.8, Sodium 384.3, Carbohydrate 77.8, Fiber 1.3, Sugar 51, Protein 6.9
PUMPKIN SWIRL BROWNIES
This brownie gets rave reviews for a reason! When you combine some of the best dessert ingredients: cream cheese, pumpkin and cinnamon - into one delicious brownie you really can't go wrong.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. In small bowl, mix cream cheese and sugar with spoon until smooth. Add pumpkin, flour, cinnamon, nutmeg and egg white; mix until well blended. Set aside.
- Make brownie batter as directed on box, adding reserved egg yolk. Reserve 1/2 cup brownie batter; set aside. Spread remaining batter in pan. Spoon filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved brownie batter in center of each filling dollop. Draw knife through mixture in four straight lines horizontally, then vertically for swirled design.
- Bake 30 to 35 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate at least 1 hour until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 190, Carbohydrate 28 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Brownie, Sodium 115 mg, Sugar 20 g, TransFat 0 g
PUMPKIN BROWNIES
The recipe is from Nestle (I'm not taking credit for it) and it was sooo good that I had to post it here for safe-keeping. It originally called for vegetable oil which I subbed with applesauce as I do with all my baked goods to cut calories and I tweaked a few other things. This is perfect to make when you have only a little bit of pumpkin left! A little goes a long way for this recipe. NOTE: I just modified this recipe because I made it again, and used 1 oz Baker's bittersweet choclate instead of cocoa powder. Came out so much better! Sweeter and creamier. I think adding 1 tbsp milk or cream will give it a nice lustre too.
Provided by the80srule
Categories Dessert
Time 45m
Yield 16 brownies, 16 serving(s)
Number Of Ingredients 13
Steps:
- Grease a square 8x8 pan with cooking spray.
- Blend the pumpkin, sugar, egg and egg whites, and applesauce until smooth.
- Add the flour, baking powder, salt, (and cocoa powder if using that method); blend until smooth.
- Melt the chocolate (I put the the 1-oz square in a small dish and microwaved on high for 30 seconds) and blend it into the mixture, incorporate completely.
- Add the spices and fully blend them inches.
- Mix in the chocolate chips, then spread the mixture evenly into the pan. You might need a rubber scraper to do this.
- Bake at 350. Depending on your oven strength, bake for 20-30 minutes or until completely set. (My convection oven only needed 20 minutes.) Cut into squares, 4x4 to yield 16 brownies.
Nutrition Facts : Calories 72.3, Fat 1.5, SaturatedFat 0.7, Cholesterol 11.6, Sodium 72.8, Carbohydrate 13.6, Fiber 0.5, Sugar 6.5, Protein 1.9
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