Sunday, October 30, 2011

Marbled Pumpkin Brownies

Do you love brownies!? Do love pumpkin pie!?  If you answered yes to both those questions then you will love these!  Its basically a brownie swirled with a pumpkin pie.  Can you say delicious?  These were a huge hit with my friends and family.  These would even be a fun treat for Thanksgiving, traditional flavors in an nontraditional form.   I don't have much more to say other then, "TRY THESE!!!"

Happy Halloween!!





My only Halloween decoration is that pumpkin.... very sad!
Marbled Pumpkin Brownies - Adapted from Better Homes and Garden
Yield: 24 Squares
Pumpkin Ingredients:
3 Ounces Cream Cheese, softened
1 Tablespoon Butter, softened
1/2 Cup Sugar
1 Egg
1 Cup Canned Pumpkin
1 Teaspoon Vanilla
1 Teaspoon Ground Cinnamon
1/8 Teaspoon Ground Cloves (optional)
1/8 Teaspoon Ground Nutmeg (optional)
1/4 Teaspoon Ground Ginger
1 Tablespoon Flour

Brownie Ingredients:
1 1/4 Cups Flour
3/4 Teaspoon Baking Powder
1/2 Teaspoon Salt
6 Ounces Unsweetened Chocolate, Chopped (I used semisweet chocolate chips and reduced the sugar to 2 Cups)
3/4 Cup Butter, cubed
2 1/4 Cups Sugar
4 Eggs
1/4 Cup Milk
2 Teaspoons Vanilla
3/4 Cup Coarsely Chopped Walnuts, toasted (optional, I didn't use nuts)

Directions:
  1. Preheat oven to 325. Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan. Grease or PAM the foil; set pan aside.
  2. In a medium mixing bowl beat cream cheese and the 1 tablespoon butter with an electric mixer on medium to high speed for 30 seconds. I did this step with a stand mixer with the paddle attachment.  Add the 1/2 cup sugar. Beat until well combined, scraping sides of bowl occasionally. 
  3. Beat in 1 egg, the pumpkin, 1 teaspoon vanilla, the cinnamon, and ginger until combined. Stir in the 1 tablespoon flour. Set aside.
  4. In a small bowl stir together the 1-1/4 cups flour, the baking powder, and salt; set aside.
  5. In a large saucepan combine the chocolate and 3/4 cup butter. Cook and stir with a whisk over low heat until melted and smooth. Remove from heat. Gradually add the 2-1/4 cups sugar, beating with an electric mixer on low speed just until combined. I used a whisk to make the brownies.
  6. Add the 4 eggs, one at a time, beating well after each addition. Beat in milk and the 2 teaspoons vanilla. Gradually beat in flour mixture just until combined.
  7. Spread chocolate mixture evenly in the prepared pan. Spoon cream cheese mixture in several mounds on top of the chocolate batter. Using a knife, gently swirl the cream cheese mixture into the chocolate batter. If desired, sprinkle with walnuts.
  8. Bake about 60 minutes or until center is just set when pan is gently shaken. Cool in pan on a wire rack. Use foil to lift uncut brownies out of pan. Cut into squares.
  9. Enjoy!!

5 comments:

  1. Looks delicious! I just bought a can of pumpkin, been trying to decide what to do with it. Might try this recipe. Thank you. :)

    -Miriam

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  2. These sound divine. I love pumpkin muffins and brownies, so how can this be bad? Thanks for the idea for a new twist on brownies. Yum! I am a new follower from Sumo's Sweet Stuff. Vicky from Mess For Less

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  3. Have you tried this recipe with a sugar substitute? I noticed that it calls for a lot of sugar.

    Kathy

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  4. I'm a new convert to Pumpkin and Chocolate so these look amazing! Thanks for sharing on Crazy Sweet Tuesday. :)

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  5. These look delicious! Pumpkin is my favorite!

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