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
I wanted to make some kind of sweet pumpkin dessert, so I went searching online and found several different pumpkin-chocolate combinations. I decided on pumpkin swirl brownies--I had never had that combination before, and it turns out it's delicious. These brownies are very dense and rich and sweet, so be warned.
Provided by comfortablefood.com
Categories Fruits and Vegetables Vegetables Squash
Time 1h20m
Yield 24
Number Of Ingredients 25
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.
Nutrition Facts : Calories 266.5 calories, Carbohydrate 32.8 g, Cholesterol 51.5 mg, Fat 14.4 g, Fiber 2.1 g, Protein 3.5 g, SaturatedFat 6 g, Sodium 161 mg, Sugar 22 g
PUMPKIN-BROWNIE SWIRL PIE
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 17
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
Make and share this Pumpkin Swirl Brownies recipe from Food.com.
Provided by SharleneW
Categories Bar Cookie
Time 55m
Yield 12 serving(s)
Number Of Ingredients 18
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 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
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 CREAM CHEESE SWIRL BROWNIES
One of my favorite dessert to make around October. They are really just divine! They are a Cake-like pumpkin brownies made more interesting and flavorful with swirls of cream cheese batter.
Provided by Vylet Chef
Categories Dessert
Time 45m
Yield 12 Brownies, 10 serving(s)
Number Of Ingredients 18
Steps:
- Butter and flour an 11x7-inch baking pan. Heat oven to 350°.
- In a large mixing bowl, beat butter with brown sugar, 1 teaspoon vanilla, and 2 eggs until light and creamy. Beat in pumpkin puree. In another bowl, combine 1 cup of flour with baking powder, soda, salt, and spices. Slowly beat into the first mixture until well blended. Spread in prepared baking pan.
- n a medium bowl, combine cream cheese, 1 egg, confectioners' sugar, 1/2 teaspoon vanilla, and 2 tablespoons flour. Beat for 1 to 2 minutes, until smooth and creamy. Spoon onto the pumpkin batter. Using a small narrow spatula or butter knife, swirl the cream cheese batter into the pumpkin batter.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
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.
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PERFECT PUMPKIN SWIRL BROWNIES - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
Ratings 24Calories 264 per servingCategory Dessert
- Preheat oven to 350 degrees F. Line or grease an 8x8 inch baking pan. Stir the flour, baking powder, and salt together in a bowl.
- In a medium sauce pot over medium heat, melt butter. Continue to cook while it foams and stir constantly until it browns and you see some brown specks at the bottom and it starts to smell a bit toasted (i.e. heaven). Remove from heat. Once butter cools a bit, add sugar and vanilla extract. Next, 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. Add half the batter to a separate large bowl.
- Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree and pumpkin pie spice.
- Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with all of the pumpkin batter. The chocolate batter will be much thicker than the pumpkin batter. For the remaining chocolate batter, you can either spoon it on top or you can put it in a plastic bag, snip off the corner, and squeeze it onto the pumpkin in strips. Use a butter knife or a spatula to swirl the two batters together to create a marbled appearance.
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