Pumpkin-swirl brownies

Pumpkin-swirl brownies

18 ratings

Leslie, media researcher


„These rich brownies are just what you need to get in the mood for fall.“

Difficulty

Easy 👌
20
min.
Preparation
40
min.
Baking
60
min.
Resting

Ingredients

Servings:-12+
60 g
pumpkin purée
500 g
semisweet chocolate
130 g
flour
½ tsp
baking powder
½ tsp
salt
120 g
butter
220 g
sugar (divided)
4
eggs (divided)
1 tsp
vanilla extract
80 g
cream cheese
½ tsp
ground cinnamon
½ tsp
ground nutmeg
butter for greasing
Metric
Imperial
  • 60 g pumpkin purée
  • 500 g semisweet chocolate
  • 130 g flour
  • ½ tsp baking powder
  • ½ tsp salt
  • 120 g butter
  • 220 g sugar (divided)
  • 4  eggs (divided)
  • 1 tsp vanilla extract
  • 80 g cream cheese
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • butter for greasing

Utensils

  • wooden spoon (optional)
  • mixing bowl
  • oven
  • medium saucepan
  • aluminum foil
  • rubber spatula
  • cutting board
  • knife
  • large mixing bowl
  • square baking pan (23 cm/9 in)
  • stand mixer or hand mixer with beaters
  • toothpick

Enjoy with

Chai hot chocolate
Cozy up with a spiced hot chocolate and a pumpkin brownie for the perfect fall afternoon.

Nutrition per serving

Cal
420
Protein
5g
Fat
24g
Carb
53g

Step 1/6

Preheat oven to 175°C/350°F. Line a square baking pan with aluminum foil, letting some hang over the sides, and grease the foil with butter. Whisk together flour, baking powder, and salt. Roughly chop chocolate.
  • 125 flour
  • ½ tsp baking powder
  • ½ tsp salt
  • 500 semisweet chocolate
  • butter for greasing
  • oven
  • aluminum foil
  • cutting board
  • knife
  • square or rectangular baking pan

Preheat oven to 175°C/350°F. Line a square baking pan with aluminum foil, letting some hang over the sides, and grease the foil with butter. Whisk together flour, baking powder, and salt. Roughly chop chocolate.

Step 2/6

Melt butter and chocolate over a double boiler, stirring occasionally, until combined. Do not stir too much, or the chocolate will seize and lose its shine.
  • 130 butter
  • medium saucepan
  • large mixing bowl

Melt butter and chocolate over a double boiler, stirring occasionally, until combined. Do not stir too much, or the chocolate will seize and lose its shine.

Step 3/6

Remove chocolate from heat and let cool for approx. 1 min., then stir in sugar. Beat in eggs and vanilla extract.
  • 200 sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • rubber spatula

Remove chocolate from heat and let cool for approx. 1 min., then stir in sugar. Beat in eggs and vanilla extract.

Step 4/6

Fold in flour mixture, then transfer batter to prepared pan.

Fold in flour mixture, then transfer batter to prepared pan.

Step 5/6

Beat cream cheese until light and fluffy, then add pumpkin purée, egg, sugar, and spices, and mix until combined.
  • 80 cream cheese
  • 60 canned pumpkin purée
  • 1 egg
  • 3 tsp sugar
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • mixing bowl
  • hand mixer with beaters

Beat cream cheese until light and fluffy, then add pumpkin purée, egg, sugar, and spices, and mix until combined.

Step 6/6

Dollop pumpkin mixture over brownie batter about half a thumb’s length apart. Use your finger or the handle of a wooden spoon to swirl pumpkin mixture through brownie batter in large figure-8 movements. Bake at 175°C/350°F for approx. 40 min., or until brownies start to pull away from the edges and the center is set. A toothpick inserted into the center should come out with a few moist crumbs. Let brownies cool completely, then carefully lift them out of the pan using the aluminum foil overhang. Cut into squares and enjoy!
  • wooden spoon (optional)
  • toothpick

Dollop pumpkin mixture over brownie batter about half a thumb’s length apart. Use your finger or the handle of a wooden spoon to swirl pumpkin mixture through brownie batter in large figure-8 movements. Bake at 175°C/350°F for approx. 40 min., or until brownies start to pull away from the edges and the center is set. A toothpick inserted into the center should come out with a few moist crumbs. Let brownies cool completely, then carefully lift them out of the pan using the aluminum foil overhang. Cut into squares and enjoy!