Pumpkin Swirl Brownies Food

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-SWIRL BROWNIES

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.

PUMPKIN SWIRL BROWNIES

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.

PUMPKIN BROWNIES

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.

PUMPKIN CREAM CHEESE SWIRL BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Prepare a 9×13 baking dish by lining with parchment paper or foil and then spraying with non-stick cooking spray. Or just spray the pan.
• Melt butter in a large saucepan over medium heat. Stir occasionally. The butter will foam up, then back down and start forming brown-colored milk solids or "bits". When it is a nice light brown and it starts to smell like you could drink it straight, that's when you know it's done.*
• While your butter is browning, combine sugar, cocoa, and salt in a bowl or stand mixer.
• Once the butter is nice and brown, immediately pour the butter into the bowl with the sugar and cocoa (so that it stops cooking. You don't want it to burn). Beat the mixture until it is smooth, almost creamy.
• Add the water and vanilla. Add the eggs, one at a time, mixing in between each addition.
• Add the flour and chocolate ships and mix until just incorporated. Batter will be about the consistency of cement. Have a taste. It's awesome.
• Use a sturdy rubber spatula to spread batter into the prepared pan.

VEGAN PUMPKIN SWIRL BROWNIES

Steps:

• Mix together all the ingredients for the swirl until smooth and creamy. Set aside.
• Preheat the oven to 350F.
• Prepare the flax eggs and set aside to gel.
• Melt the chocolate.
• In a large bowl, combine the oat flour, cacao powder, coconut sugar, baking powder, and salt. Whisk until no clumps remain.
• In a small bowl, combine the pumpkin, milk, flax eggs, and vanilla. Mix to combine. Make sure this mixture is at room temperature or warm, otherwise the batter will seize up due to the melted chocolate.
• Add the wet ingredients to the dry along with the melted chocolate. Stir to combine, don't over mix.
• Transfer to a baking pan that has been oiled or lined with parchment paper. I used this 9×6″ baking dish, but a regular square pan is fine too the brownies will just be slightly thinner.
• Use a spoon to make indentations in the batter, and fill with the pumpkin yogurt mixture.
• Use a straw or spoon handle to swirl.
• Bake for 25-30 minutes at 350F.
• Remove from the oven and cool before slicing.
• Eat.
• Keep leftovers covered in the fridge. They will be fudgier once chilled (personally I prefer them that way!)

CHOCOLATE PUMPKIN SWIRL BROWNIES

Steps:

• Preheat oven to 350 degrees. Prepare a 9 inch baking pan with non-stick spray. The pan can be lined with foil or parchment paper for easy removal; spray the lining lightly with non-stick spray.
• In a small mixing bowl, combine the cream cheese and sugar; mix until it's smooth and creamy. Add in the pumpkin, flour, spices and egg white; mixing again until well combined. Set aside.
• Prepare the brownie mix according to the mix instructions, adding in the extra egg yolk that was separated from the pumpkin swirl egg. Set aside a 1/2 cup of the brownie mixture and pour the remaining mixture into the prepared baking pan.
• Dollup the pumpkin swirl mixture all over the top of the brownies, then dollup the remaining brownie mixture on top of that. Using a knife, swirl through the top to create a nice swirl pattern.
• Bake for 30-35 minutes, until a tooth pick comes out clean.
• Cool completely before cutting. Store covered in the refrigerator.

PUMPKIN SWIRL BROWNIES

Steps:

• Preheat the oven to 180C/350F/Gas 4. Line an 8x8-inch square baking pan with foil or parchment paper, and set aside.
• Place the butter, sugar, cocoa powder, and salt into a microwave-safe bowl, and heat for 30 seconds. Stir well, then continue heating in 30 second intervals (stirring after each one) until combined and very warm/hot to the touch.
• Add the eggs and vanilla, and mix well until combined. Fold in the flour until fully combined, then gently fold in the chocolate chips. Be sure not to let them ALL melt into the warm batter.
• Pour the batter into the prepared pan and spread out evenly.
• Whisk together the cream cheese and pumpkin until smooth and combined. Whisk in the egg, then add the spices and whisk until combined.
• Spoon dollops of the mixture on top of the brownie batter, and create swirls through the two mixtures using a knife or toothpick.
• Bake for 30 - 35 minutes, or until the centre is no longer jiggly and a toothpick inserted comes out almost clean with a few moist crumbs.
• Allow to cool completely in the pan on a wire rack before cutting into squares.

PUMPKIN SWIRL BROWNIES

Steps:

• Preheat oven to 350, and line an 8x8 baking dish with parchment paper.
• Mix together melted butter, sugar, and vanilla until well beaten. Add the eggs one at a time, beating well between each addition. Add the baking powder and salt and mix well again. Add the flour and mix until just combined.
• Separate the batter into two bowls, one that has about 2/3 of the batter and the other with 1/3. Add the cinnamon, nutmeg, and pumpkin puree to the bowl with 2/3 of the batter and mix until just combined. Take some of that batter and put it into the 1/3 batter bowl until the batters are about even again.
• In the second bowl where you just added some of the pumpkin batter, add the cocoa and half the chocolate chips and stir until just combined.
• Place half the chocolate batter into greased pan. Add spoonfuls of pumpkin mixture atop it. Spoon remaining chocolate atop that. Use a spatula carefully swirl it up just a little bit. Add remaining chocolate chips.
• Bake at 350 for 45 minutes - until tester comes out clean. Let it cool fully in the pan, then cut into squares and serve.
• Store in a tightly sealed container on the counter for 2-3 days or freeze up to a month.

PUMPKIN BROWNIES

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.

PUMPKIN SWIRL BROWNIES

Steps:

• Preheat oven to 325 F (160 C).
• Grease a large baking pan, line the bottom with aluminum foil - leaving about a 1 inch overhang on all sides, then grease the foil.
• In a medium mixing bowl, beat the cream cheese and butter on high speed for about 30 seconds, until well combined, then add the sugar and beat well.
• Beat in the egg, the pumpkin puree, vanilla, syrup, cinnamon, nutmeg and ginger and combine, then stir in the flour and set aside.
• Whisk together the cocoa, espresso powder and boiling water until smooth.
• Add the unsweetened chocolate pieces, and whisk until melted, then whisk in the butter and the oil.
• Add the eggs, yolks, and vanilla and whisk until mixture blends and comes together, then mix in the sugar.
• Stir in the flour and the salt, and fold in the chocolate pieces.
• Spread the chocolate mixture on top of the aluminum foil in the pan and spoon the cream cheese mixture in several mounds on top of the chocolate batter.
• Using a kitchen knife, gently swirl the cream cheese mixture into the chocolate batter.
• Bake for almost an hour, or until center is very set, and an inserted toothpick comes out clean.
• Cool the brownies in their pan on a wire rack then use foil to lift uncut brownies out of pan, and slice.

PUMPKIN SWIRL BROWNIES

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 SWIRL BROWNIES

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.

PUMPKIN-BROWNIE SWIRL PIE

Steps:

• Preheat the oven to 350 degrees F. Butter the bottom and side of a 91/2-inch deep-dish pie plate. Make the brownie filling: Heat the butter, chocolate chips and brown sugar in a medium saucepan over medium heat, whisking occasionally, until the butter and chocolate are melted. Remove from the heat. Whisk in the eggs, one at a time, then the vanilla, whisking until smooth. Whisk in the flour, cocoa powder, baking powder and salt until combined.
• Pour about one-third of the brownie batter into the prepared pie plate; set aside the remaining batter. Bake until just starting to set and the top is shiny, about 20 minutes.
• Meanwhile, make the pumpkin filling: Combine the pumpkin puree, heavy cream, egg, granulated sugar, flour, pumpkin pie spice and salt in a medium bowl; whisk until smooth.
• Pour the pumpkin filling over the warm brownie layer. Stir 1 tablespoon water into the remaining brownie batter, then spoon the batter (in about 6 scoops) onto the pumpkin filling. Use the back of the spoon to pull the brownie batter into the pumpkin filling and create a swirled pattern. Bake until the pie is set, 40 to 45 minutes. Transfer to a rack and let cool completely. Serve with vanilla ice cream.

PUMPKIN SWIRL BROWNIES

Steps:

• Preheat the oven to 375F degrees and coat a 9x13-inch baking dish with butter. In a large bowl or stand mixer, combine your melted butter and 2 cups of sugar. Stir the ingredients until they are smooth.
• Add in the cocoa powder and stir again until it is fully incorporated into the mixture.
• Add 4 eggs and the vanilla to the bowl and whisk again.
• Once the eggs have been fully incorporated, add the flour and baking powder, folding in the dry ingredients until there are no clumps of flour remaining. Be careful not to overmix the batter.
• Measure out half of the brownie batter and pour it into the prepared baking dish.
• In another large bowl, whip the cream cheese for 3-4 minutes. Add the pumpkin puree, sugar, and pumpkin spices and whisk again until the ingredients are combined and smooth.
• Once ingredients are smooth and combined, add the vanilla extract, eggs, and heavy whipping cream. Stir again until the ingredients are smooth and fully combined.
• Pour the pumpkin layer into the baking pan, add the remaining brownie batter and use a butter knife to swirl the top layer together, creating a marbling effect.
• Place the baking pan in the oven and bake for 40-45 minutes.
• Allow the brownies to cool in the refrigerator before slicing and use a plastic knife to get perfect slices. Serve and enjoy!