Pumpkin Swirl Brownies

Popular - Fruits and Vegetables

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.

Brief

Prep 30 mins

Cook: 50 mins

Total: 1hr20 mins

Servings: 24

Yield: 24 brownies

Pumpkin Swirl Brownies

Ingredients

3 ½ ounces cream cheese

softened

1 tablespoon butter

softened

½ cup white sugar

1 ½ cups pumpkin puree

3 tablespoons maple syrup

1 egg

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground ginger

2 tablespoons all-purpose flour

½ cup boiling water

⅓ cup unsweetened cocoa powder

½ teaspoon instant espresso powder

2 tablespoons boiling water

2 ounces unsweetened chocolate

finely chopped

½ cup vegetable oil

2 tablespoons vegetable oil

4 tablespoons unsalted butter

melted

2 large eggs

2 large egg yolks

2 teaspoons vanilla extract

1 ½ cups white sugar

1 ¾ cups all-purpose flour

1 teaspoon salt

6 ounces bittersweet chocolate

cut into 1/2-inch squares

Fruits and Vegetables

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Bake in the preheated oven until the center is very set and a toothpick inserted in the center comes out clean about 50 minutes.

Step 7

Cool brownies in the pan on a wire rack. Use foil to lift cooled brownies out of pan and slice.

Nutritional Information

Pumpkin Swirl Brownies

Servings Per Recipe:24

Calories: 266.5

% Daily Value *

Protein: 3.5g 7%

Carbohydrates: 32.8g 11%

Dietary Fiber: 2.1g 8%

Sugars: 22g

Fat: 14.4g 22%

Saturated Fat: 6g 30%

Cholesterol: 51.5mg 17%

Vitamin A Iu: 2563.9IU 51%

Niacin Equivalents: 1.3mg 10%

Vitamin C: 0.6mg 1%

Folate: 26.3mcg 7%

Calcium: 22mg 2%

Iron: 1.5mg 9%

Magnesium: 21mg 8%

Potassium: 129.7mg 4%

Sodium: 161mg 6%

Thiamin: 0.1mg 9%

Calories From Fat: 129.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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