FUDGY PUMPKIN BROWNIES
Super fudgy, quick, easy pumpkin brownies recipe, homemade with simple ingredients. Starts off with brownie mix. Loaded with chocolate chips and pumpkin pie spice.
Provided by Abeer Rizvi
Categories Dessert
Time 40m
Number Of Ingredients 4
Steps:
- In a large mixing bowl, add pumpkin puree, brownie mix, pumpkin pie spice and mix until combined. Don't over-mix. If you over-mix, the texture will be very gummy and chewy.
- Stir in chocolate chips.
- Spread brownie batter in a rectangle baking dish (Dimensions: 9x13). Make sure the baking dish is lined with foil paper that's been greased with oil. It makes removal of slices so much easier.
- Sprinkle some more chocolate chips on top if you like.
- Bake at 350 degrees F for 25-30 minutes or until an inserted toothpick in the center comes out with a few sticky crumbs. If it comes out dry, it's over-baked. If you are using the Ghiradelli brownie mix, it will take longer to bake at about 35-40 minutes.
- Remove from oven and let it cool completely at room temperature.
- Use a sharp knife to cut slices and enjoy. I highly recommend chilling in the fridge overnight and enjoying it the next day because it becomes even more fudgy.
Nutrition Facts : Calories 238 kcal, Carbohydrate 41 g, Protein 3 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 131 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
PUMPKIN BROWNIES
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
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
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
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.
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