Best Unbelievable Pumpkin Fudge Brownies Recipes

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2 INGREDIENT PUMPKIN BROWNIES RECIPE



2 Ingredient Pumpkin Brownies Recipe image

These brownies couldn't be easier with just 2 ingredients!

Provided by Elyse Ellis

Categories     Dessert

Time 30m

Number Of Ingredients 2

1 (19.5 ounce) box brownie mix
1 (15 ounce) can pumpkin puree

Steps:

  • Preheat oven to 350 degrees F.
  • Spray a 9x13 pan with nonstick cooking spray.
  • In a large bowl, mix together brownie mix and pumpkin until combined.
  • Pour batter into prepared pan and bake for 25-30 minutes, or until an inserted toothpick comes out clean.

Nutrition Facts : Calories 168 kcal, Carbohydrate 30 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 106 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving

PUMPKIN BROWNIES



Pumpkin Brownies image

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

1 cup sugar
3/4 cup all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup canola oil
2 large eggs, room temperature
1 teaspoon vanilla extract
PUMPKIN BATTER:
1 cup sugar
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
3/4 cup canned pumpkin
2 large eggs, room temperature

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 BROWNIES



Pumpkin Brownies image

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

¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¾ cup butter, melted
1 ½ cups white sugar
2 teaspoons vanilla extract
3 eggs
¼ cup cocoa powder
½ cup semi-sweet chocolate chips
½ cup pumpkin puree
½ cup chopped walnuts
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg

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 FUDGE BROWNIES



Pumpkin Fudge Brownies image

Instead of the traditional pumpkin pie, how about trying Marie's delicious Pumpkin Fudge Brownies for Thanksgiving dessert? PUMPKIN FUDGE BROWNIES Pumpkin brownies with chocolate fudge swirls.

Provided by Dancer

Categories     Bar Cookie

Time 30m

Yield 24 serving(s)

Number Of Ingredients 19

1 cup soymilk lite
2 tablespoons lemon juice
2 1/2 cups unbleached flour
1/2 cup oat bran
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon ginger, ground
1/8 teaspoon clove, ground
2 cups sucanat
1 1/4 cups lite silken firm tofu or 1 1/4 cups lite silken extra firm tofu
2/3 cup prune puree
2/3 cup canned pumpkin puree
2 teaspoons vanilla extract, separated
1/4 cup boiling water
1/4 cup cocoa powder
1 tablespoon liquid fruitsource

Steps:

  • Preheat oven to 350. Oil spray 9" by 13" baking pan.
  • Place soymilk in a glass measuring cup. Add lemon juice, set aside.
  • In a large bowl, stir together the next 10 ingredients and set aside.
  • Place the tofu in food processor and blend. Add prune and pumpkin puree and process. Add soymilk and 1 tsp of vanilla and blend until smooth.
  • Fold the tofu mixture into the dry ingredients.
  • Remove 1 1/2 cups of the batter to a medium bowl.
  • Whisk together boiling water and cocoa, add remaining 1 teaspoons of vanilla and liquid Fruitsource to the reserved batter. Set aside.
  • Spread 2/3 of the pumpkin batter on the bottom of the prepared pan.
  • Spoon dollops of the fudge batter over top, leaving spaces in between.
  • Spoon remaining 1/3 of pumpkin batter in an alternating fudge-pumpkin pattern.
  • Run a butter knife through the batters to form a swirling pattern, a la marble cake.
  • Bake 30 minutes, cool and cut into squares.

Nutrition Facts : Calories 58.7, Fat 0.4, SaturatedFat 0.1, Sodium 133.1, Carbohydrate 12.6, Fiber 1.2, Sugar 0.4, Protein 1.9

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