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
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
Chocolate and pumpkin make a delightfully gooey pair in these creamy pumpkin-swirl brownies. Pure pumpkin purèe and vegetable oil are the secret to creating a very moist bite.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Line bottom of pan with parchment paper; butter lining.
- Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
- Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Beat in flour mixture.
- Divide batter between 2 medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make 1 more chocolate layer and 1 more pumpkin layer. Work quickly so batters don't set.
- With a small spatula or a table knife, gently swirl the 2 batters to create a marbled effect. Sprinkle with nuts.
- Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.
TWO INGREDIENT PUMPKIN BROWNIES
Make and share this Two Ingredient Pumpkin Brownies recipe from Food.com.
Provided by laylay
Categories Dessert
Time 32m
Yield 1 pan, 8 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Spray a baking pan with cooking spray (or oil it).
- Pour the brownie mix into a mixing bowl.
- Incorporate the pumpkin into the mix, stirring until your batter is fully mixed.
- Pour the batter into the baking pan.
- Bake for 25-30 minutes.
CAKE MIX PUMPKIN BROWNIES
These are so moist & delicious. Two ingredients makes this so simple & easy. A great snack any time. You won't taste the pumpkin...but it's added vitamins & fiber are a secret way to get your kids to eat better!
Provided by Mary Becerra
Categories Cakes
Time 25m
Number Of Ingredients 2
Steps:
- 1. Mix the devil's food cake mix & canned pumpkin in a bowl until well combined. Pour by spoonful's into a muffin tin you have sprayed with oil. Bake at 350 F for 20 min or until toothpick comes out clean. Cool & devour! You will not taste the pumpkin, but these are very moist & delicious! The pumpkin replaces the egg water & oil usually used in the cake mix. Awesome & so easy!
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
PUMPKIN-CREAM CHEESE SWIRL BROWNIES
Steps:
- Prepare the brownie mix according to package directions and pour into a prepared 13-by-9-inch baking dish. Mix the cream cheese, pumpkin pie filling and egg together in a large bowl. Spoon dollops of the pumpkin mixture over the brownie batter and use a butter knife to swirl the two flavors together. Bake as directed.
PUMPKIN CHOCOLATE CHIP BROWNIES
These 4-ingredient pumpkin chocolate chip brownies are the moistest, most incredibly rich and gooey, best chocolaty brownies with pumpkin chocolate chips you will ever make! Fun Halloween dessert!
Provided by Culinary Envy
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan with 2-inch sides.
- Stir brownie mix, butter, and eggs together in a bowl until just blended. Stir in pumpkin spice morsels gently. Spread batter in the prepared pan.
- Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes. Scatter sprinkles on top. Let cool before slicing and removing from the pan, about 30 minutes.
Nutrition Facts : Calories 301.6 calories, Carbohydrate 36 g, Cholesterol 52.5 mg, Fat 17.3 g, Fiber 1.2 g, Protein 3.4 g, SaturatedFat 7.9 g, Sodium 197 mg, Sugar 1.6 g
PUMPKIN PATCH BROWNIES
You don't have to take up gardening or have a green thumb to take on this delicious brownie pumpkin patch. It's a chocolatey patch of deliciousness that looks just as great as it tastes...and a perfect one to serve up for a spooky Halloween! Enjoy a classic batch of delicious brownies decorated with candy pumpkins and finished with crushed Oreos for extra crunch! The best part: these pumpkin patch brownies are the best when made with others. Get the family involved to help you decorate a fun treat for fall.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, letting foil hang 2 inches over sides of pan. Spray foil with cooking spray. Make brownie batter as directed on box. Spread in pan.
- Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 hour 30 minutes.
- Using foil to lift, remove brownie from pan, and peel foil away. In small bowl, stir frosting and food color until blended. Remove 1 tablespoon frosting; spoon into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag; set aside.
- Spread remaining frosting on top of brownie. Sprinkle crushed cookies in 4 rows on top of frosting, about a generous tablespoon per row. Sprinkle decors over top. Place candy pumpkins in 4 rows by 4 rows. Pipe small green lines for vines (see photo as guide).
- Cut into 4 rows by 4 rows with one of the candy pumpkins in center of each brownie. Store covered in airtight container.
Nutrition Facts : Calories 270, Carbohydrate 44 g, Cholesterol 10 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Brownie, Sodium 150 mg, Sugar 32 g, TransFat 0 g
CHOCOLATE-PUMPKIN BROWNIES
These brownies are a nice mixture of chocolate and pumpkin.
Provided by chernobletink
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Combine pumpkin, brown sugar, applesauce, egg whites, and egg in a large mixing bowl. Beat using an electric mixer on medium speed until blended. Add flour, cocoa, baking powder, cinnamon, nutmeg, cloves, and salt. Beat on low speed until batter is smooth. Spread evenly into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Remove from the oven and let cool completely in the pan on a wire rack.
Nutrition Facts : Calories 157.8 calories, Carbohydrate 33.4 g, Cholesterol 18.6 mg, Fat 1 g, Fiber 2.3 g, Protein 4.6 g, SaturatedFat 0.3 g, Sodium 231.4 mg, Sugar 11.5 g
PUMPKIN CREAM CHEESE SWIRL BROWNIES
One of my favorite dessert to make around October. They are really just divine! They are a Cake-like pumpkin brownies made more interesting and flavorful with swirls of cream cheese batter.
Provided by Vylet Chef
Categories Dessert
Time 45m
Yield 12 Brownies, 10 serving(s)
Number Of Ingredients 18
Steps:
- Butter and flour an 11x7-inch baking pan. Heat oven to 350°.
- In a large mixing bowl, beat butter with brown sugar, 1 teaspoon vanilla, and 2 eggs until light and creamy. Beat in pumpkin puree. In another bowl, combine 1 cup of flour with baking powder, soda, salt, and spices. Slowly beat into the first mixture until well blended. Spread in prepared baking pan.
- n a medium bowl, combine cream cheese, 1 egg, confectioners' sugar, 1/2 teaspoon vanilla, and 2 tablespoons flour. Beat for 1 to 2 minutes, until smooth and creamy. Spoon onto the pumpkin batter. Using a small narrow spatula or butter knife, swirl the cream cheese batter into the pumpkin batter.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
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 CHOCOLATE CHIP BROWNIES
Low calorie and delish! At first I was a little wary of the pumpkin/chocolate chip combo, but trust me, its a hit! The pumpkin makes the brownies super moist. Can also be made into muffins.
Provided by Heaven Bound
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350. Spray 8- or 9-inch-square baking pan with nonwtick cooking spray.
- Combine pumpkin, sugar blend, egg substitute, egg whites and oil in large mixer bowl. Beat with an electric mixer on medium speed until blended.
- Add flour, baking poweder, cocoa, cinnamon, allspice, salt and nutmeg. Beat on low until batter is smooth.
- Stir in morsels.
- Spread evenly into prepared pan.
- Bake for 23-30 min or until wooden pick inserted near center comes out clean. Cool pan on wire rack. Cut into 2-inch squares.
VEGAN PUMPKIN-PIE BROWNIES (GLUTEN-FREE)
I found this recipe at http://vegancupcakes.wordpress.com/2007/09/17/pumpkin-pie-brownie/ and made it for Thanksgiving. It was a huge hit! Nobody ever would have guessed they were vegan. The brownie layer was super fudgy and the pumpkin topping was deliciously "creamy." I made it gluten-free by using Bob's Red Mill Gluten-Free All-Purpose Flour and adding the xanthan gum, but feel free to use wheat flour and omit the xanthan. For the 2 cups of pumpkin required for this recipe, you will need a 16-ounce can of pumpkin (NOT pumpkin pie filling) or about half a small sugar pumpkin, roasted and pureed (tastes MUCH better than canned...trust me!) For the spices you can sub about 1/2 teaspoon pumpkin pie spice. You can double the recipe for a crowd and bake it in a 13 x 9" pan.
Provided by Prose
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350°F Grease a 9 inch springform pan, or use a 9 inch square pan, preferably lined with parchment paper.
- To make the brownie layer:.
- In a large mixing bowl mix together pumpkin, sugar, oil and vanilla. Sift in the flour, cocoa powder, cornstarch, xanthan gum, baking soda and salt and stir to combine, then mix in the melted chocolate.
- To make the pumpkin layer:.
- Mix all ingredients in a large mixing bowl and beat until thoroughly combined.
- To assemble:.
- Use a spatula to spread the brownie layer into the prepared baking pan, taking care to bring the batter to the edges of the pan. Pour the pumpkin layer over it, leaving a little room at the edges if you can. Bake for 30 minutes, until the pumpkin layer looks fairly firm (a little jiggling is okay) and has cracked at the edges a bit.
- Let cool for 20 minutes and then transfer to the fridge to set for at least an hour and a half. Once set, decorate with chocolate chips and serve.
Nutrition Facts : Calories 134.4, Fat 5, SaturatedFat 0.5, Sodium 81.1, Carbohydrate 22.8, Fiber 0.9, Sugar 18.5, Protein 1
PUMPKIN CREAM CHEESE SWIRL BROWNIES
Pumpkin, so beloved in pies and breads, partners deliciously with cream cheese in these brownies spiced with cinnamon and nutmeg.
Provided by My Food and Family
Categories Home
Time 55m
Yield 12
Number Of Ingredients 13
Steps:
- PREHEAT the oven to 350˚F.
- MELT butter in a saucepan over low and add in sugar. Stir constantly for about 2 minutes. It will be thick.
- ADD melted butter/sugar combination to a mixing bowl and mix in the cocoa powder, salt, eggs, baking powder and vanilla. Mix in the flour and chocolate chips. The mixture will be thick.
- SOFTEN the PHILADELPHIA Cream Cheese in the microwave and mix in the cinnamon and nutmeg. Mix the cream cheese in with the can of pumpkin.
- GREASE the bottom of a baking pan. Add half of the pumpkin mixture to the bottom of the pan. Layer the brownie mix over the pumpkin. Top with the final layer of pumpkin mixture.
- BAKE for 45 minutes. Let rest for about an hour before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
2-INGREDIENT PUMPKIN BROWNIES
Make and share this 2-Ingredient Pumpkin Brownies recipe from Food.com.
Provided by Alyssia Mind Over
Categories Dessert
Time 50m
Yield 12 Brownies
Number Of Ingredients 2
Steps:
- Preheat oven to 350°F, or according to your brownie package directions.
- Combine brownie mix and pumpkin puree and mix well to integrate.
- Transfer batter to a pan sprayed with cooking spray.
- Bake according to brownie package directions for your chosen pan.
- Allow to cool before cutting and enjoying or decorating!
Nutrition Facts : Calories 205.3, Fat 6.8, SaturatedFat 1.2, Sodium 137.2, Carbohydrate 36.9, Fiber 0.2, Sugar 0.5, Protein 2.2
PUMPKIN, CHOCOLATE CHIP, & WALNUT BROWNIES
Steps:
- In a large bowl, stir together the flour, sugar, orange zest, baking powder, and cinnamon. Using a pastry blender or a fork, cut in the margarine until the mixture resembles fine crumbs. In a small bowl, whisk together the water and egg replacer for 1 minute or until very frothy. Add the egg replacer mixture, pumpkin puree, and vanilla to the flour mixture, and stir well to combine. Fold in the chocolate chips. Using a little safflower oil, lightly oil (or mist with oil) a 9x13-inch baking pan. Pour the batter into the prepared pan, spread it out evenly, and then sprinkle the chopped walnuts over the top. Bake at 350 degrees for 30-35 minutes or until an inserted toothpick comes out clean. Allow the brownies to cool in the pan for several minutes and then cut into small squares. Store in an airtight container.
PUMPKIN SWIRL BROWNIES
Make and share this Pumpkin Swirl Brownies recipe from Food.com.
Provided by SharleneW
Categories Bar Cookie
Time 55m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees.
- Butter and flour an 8-inch square glass baking dish.
- With electric mixer; beat butter and brown sugar until smooth and fluffy.
- Add whole egg and 1 teaspoon vanilla.
- Add flour, baking powder, spices and salt.
- Add pumpkin, beat well, then add pecans.
- Batter will be thick.
- Spread batter into pan.
- Beat together cream cheese, 2 tablespoons sugar, egg yolk, heavy cream, and remaining 1/2 teaspoon vanilla until smooth.
- Drop by spoonfuls over batter.
- Using small knife, gently swirl cream cheese mixture to create a marble pattern.
- Bake in center of oven until tester inserted into center comes out clean, 35 to 40 minutes.
- Let pan rest on rack until brownies are just warm.
- Serve warm squares with a drizzle of warm caramel sauce and a spoonful of whipped cream or vanilla ice cream.
- If not serving immediately, cover with foil and let stand at room temperature for up to one day.
- Reheat in a 300 degree oven for 15 minutes before serving to serve warm.
PUMPKIN BROWNIES
Make and share this Pumpkin Brownies recipe from Food.com.
Provided by Bugstomper
Categories Bar Cookie
Time 1h
Yield 24 Bars
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F.
- Coat a 13x9x2-inch baking pan with vegetable spray.
- Combine all ingredients and beat well.
- Pour into prepared pan and bake for 30 to 40 minutes.
- Cool on a wire rack; cut into bars.
Nutrition Facts : Calories 102.4, Fat 4.5, SaturatedFat 0.6, Cholesterol 17.7, Sodium 102.4, Carbohydrate 14.6, Fiber 1.1, Sugar 9.2, Protein 1.9
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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