One of the easiest, prettiest ways to dress up brownies is the always lovely swirl. There’s something about that marbled look that can take the ordinary and make it something special.
Of course, that swirl also allows you to add some extra flavor to your brownies. Here, we take pumpkin and its favorite spice companions, and mix in a bit of cream cheese. All of that equals a pretty tasty brownie.
If you’re feeding a crowd, this recipe is easily doubled to be made in a 9”x13” baking pan.
Pumpkin Swirl Brownies
Makes 16 (2 1/4-inch) brownies
For the pumpkin swirl:
2 ounces cream cheese, softened
1/4 cup pureed pumpkin
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
For the brownies:
10 ounces bittersweet chocolate
1 cup unsalted butter
1 & 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 & 1/2 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
First, make the pumpkin swirl. Using an electric mixer on medium speed, beat cream cheese, pumpkin and 1/4 cup sugar until well-blended and smooth. Add egg and beat well. Mix in vanilla, cinnamon and nutmeg. Refrigerate until ready to use.
Preheat oven to 350°F. Grease a 9-inch square baking pan.
Place chocolate and butter in a microwave-safe bowl. Heat at half power in microwave in 30-second increments until butter is melted and chocolate melts when stirred. Stir until blended. Set aside to cool slightly.
Whisk together flour, baking powder and salt. Set aside.
Beat sugar, eggs, and vanilla until well-blended. Add chocolate/butter mixture and mix until combined. Gradually add flour mixture, beating just until combined.
Transfer batter to prepared pan. Drop swirl mixture by teaspoonfuls over the top of the batter. Using a knife, swirl the mixture into the brownie batter.
Bake for 35-40 minutes, or until a pick inserted into the center comes out with moist crumbs. Cool completely in pan on wire rack.
baking, brownie, chocolate, dessert, fall, pumpkin
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