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
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 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
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.
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.
RICH FUDGY PUMPKIN BROWNIES (NO CHOCOLATE)
For years I have been looking for a pumpkin brownie recipe and I'm so happy I came across a good recipe like this one. Its easy to put together and has a dense, rich texture like regular chocolate brownies, but with pumpkin. I found the recipe at bakingbites.com
Provided by valgal123
Categories Bar Cookie
Time 30m
Yield 20 bars, 20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Lightly grease an 8×8-inch baking dish.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in spices, salt, the egg and the pumpkin puree. Sift flour into the bowl and stir it in, mixing until just combined. Add in pecans and stir to evenly distribute the nuts.
- Pour batter into prepared baking dish and spread into an even layer.
- Bake for 20-25 minutes, until the brownies are just just lightly browned at the edges and the center is set (it may look moist, but will not be sticky when lightly pressed). Cool in the pan before slicing.
Nutrition Facts : Calories 126.6, Fat 7.5, SaturatedFat 3.2, Cholesterol 22.8, Sodium 65.5, Carbohydrate 14.4, Fiber 0.6, Sugar 10.2, Protein 1.2
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