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- Dish type
- Chocolate traybakes
If you love spiced pumpkin cake and chocolate brownies, this is the dessert for you. Serve with whipped cream or ice cream.
322 people made this
- 100g plain flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 175g unsalted butter, melted
- 300g caster sugar
- 2 teaspoons vanilla extract
- 3 eggs
- 4 tablespoons cocoa powder
- 85g dark chocolate chips
- 125g pumpkin puree
- 65g chopped walnuts
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
MethodPrep:20min ›Cook:40min ›Ready in:1hr
- Preheat oven to 180 C / Gas 4. Grease an 20x20cm baking tin. 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 is 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 tin 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 effect.
- Bake in the preheated oven until the brownies begin to pull away from the sides of the tin and a skewer inserted into the centre comes out clean, 40 to 45 minutes. Cool in the tin, cut into squares and serve.
Reviews & ratingsAverage global rating:(418)
Reviews in English (309)
We all loved it-03 Dec 2012
These are nice, but mine turned out more like cake than brownie. I think next time, instead of marbling the mixture, I will try what I see in some of the photos - doing one brownie layer and top that with the pumpkin layer, no marbling. The flavours are really nice and it was indeed very moist.-23 Nov 2015
This is a delicious fall brownie. I admit I am partly responsible for authoring this recipe, but I don't think I've had a better brownie, and my girlfriend has made some serious brownies in the past. Using her already deliciously moist and dense brownie recipe as a base, the pumpkin component makes this easily the moistest baked good I've ever had. It's exactly what you'd get if a brownie and a slice of pumpkin pie had a baby.-22 Oct 2009
Pumpkin Chocolate Brownies
Here's an easy recipe for Pumpkin Chocolate Brownies adapted from a recipe from Libby's Pumpkin . My mother's name is Libby, so I always love using Libby Pumpkin in recipes. "Libby, Libby, Libby, on the Label, Label, Label." You can always substitute 'real' pumpkin puree that you make yourself.
FYI: These brownies are more cakelike than chewy. With that in mind, enjoy!
PUMPKIN CHOCOLATE BROWNIES
1/2 cup LIBBY'S? A hundred% Pure Pumpkin
2 tablespoons vegetable oil
1 teaspoon DARK unsweetened Cocoa
half teaspoon ground cinnamon
half teaspoon ground allspice
half cup broken dark chocolate chunks (or chocolate chips)
1. PREHEAT - 350? F. Spray 8- or 9-inch-rectangular baking pan with nonstick cooking spray.
2. COMBINE pumpkin, sugar, egg, egg whites, and oil in huge mixer bowl. Beat with electric powered mixer on medium speed till combined. Add flour, baking powder, cocoa, cinnamon, allspice, salt, and nutmeg.
Three. BEAT on low speed till batter is smooth. Stir in chocolate chips (or chunks). Spread calmly into prepared pan.
4. BAKE for 25 to half-hour or till wooden pick inserted near middle comes out smooth. Cool in pan on wire rack. Cut into 2-inch squares.
Do you have a favorite Chocolate Pumpkin Brownie recipe? Leave a comment and hyperlink!
- 8 tablespoons (1 stick) unsalted butter, plus more for pan
- 6 ounces bittersweet chocolate, chopped
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 3/4 cups sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 1/4 cups solid-pack pumpkin
- 1/4 cup vegetable oil
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped hazelnuts or other nuts
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.
- 1 ¼ cups semisweet chocolate morsels
- 1 cup unsalted butter, cut into pieces
- 3 (1-oz.) unsweetened chocolate baking squares, chopped
- 3 large eggs
- 1 cup plus 2 Tbsp. granulated sugar
- 2 tablespoons cold brewed coffee
- 1 tablespoon vanilla extract
- Parchment paper
- ⅔ cup all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon kosher salt, divided
- 1 (15-oz.) can pumpkin
- 3 large eggs
- ½ cup heavy cream
- ⅓ cup firmly packed light brown sugar
- 1 ½ teaspoons pumpkin pie spice
Preheat oven to 350°. Pour water to a depth of 1 inch in the bottom of a double boiler over medium heat bring to a boil. Reduce heat, and simmer. Place first 3 ingredients in top of double boiler over simmering water. Cook, stirring occasionally, 5 to 6 minutes or until melted. Remove from heat cool 10 minutes.
Whisk together 3 eggs, granulated sugar, and next 2 ingredients in a large bowl. Gradually whisk warm chocolate mixture into egg mixture cool 10 minutes.
Grease a 13- x 9-inch baking pan with butter. Line bottom and sides of pan with parchment paper, allowing 2 to 3 inches to extend over sides. Grease (with butter) and flour parchment paper.
Sift flour, baking powder, and 1/2 tsp. salt in a bowl. Whisk into chocolate mixture. Pour batter into prepared pan, reserving 2/3 cup.
Whisk together pumpkin, next 4 ingredients, and remaining 1/2 tsp. salt pour over brownie batter in pan. Top with reserved brownie batter, and swirl batter gently 3 times in 1 direction and 3 times in the opposite direction with a knife or the end of a wooden spoon.
Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 2 hours). Lift brownies from pan, using parchment paper sides as handles. Gently remove parchment paper, and cut brownies into 24 squares.
Marbled Pumpkin Cheesecake Brownies
Pumpkin pie is a classic fall dessert, but in my family there are always a few holdouts that want some chocolate after dinner instead of a traditional pie. These Marbled Pumpkin Cheesecake Brownies are a new fall classic that combine rich, fudgy brownies with a layer of spicy pumpkin cheesecake, making a dessert that will satisfy the whole family!
The recipe starts with a brownie base that has a deep dark chocolate base. A small portion of the batter is set aside to help create the marble look in the finished dessert. While I sometimes swirl the cheesecake and brownie base together directly in cheesecake brownie recipes, this cheesecake is much lighter in texture and the recipe works a bit better when the layers are more separate. This is because the cheesecake also includes pumpkin puree, so it’s really a hybrid between cheesecake and pumpkin pie.
The cheesecake batter is best when it is made in the food processor, as it will be able to easily get any lumps out of the mixture and ensure a smooth cheesecake. You can mix it up by hand, but be sure that your cream cheese is very well softened before starting. The cheesecake also includes pumpkin pie spice – a mixture of cinnamon, ginger, nutmeg and cloves – to really give it a fall flavor, as well as a dash of vanilla and salt to bring out the flavors of the cream cheese. A small portion of the batter is added to the reserved brownie batter, then that mixture is swirled into the finished cheesecake to create the dessert’s marbled look.
Bake the brownies until the cheesecake layer is completely set. The brownies will still be quite fudgy underneath, but they will provide a stable base for the creamy cheesecake once the dessert is chilled. Since the cheesecake is tender, I do recommend refrigerating this before slicing for best results. Serve slices on their own or top them with a dollop of whipped cream to dress them up!
Marbled Pumpkin Cheesecake Brownies
1/2 cup butter
2-oz dark chocolate, chopped
2 tbsp cocoa powder
1 cup sugar
2 large eggs
1 tsp vanilla extract
2/3 cup all purpose flour
1/4 tsp salt
1/3 cup chocolate chips
8-oz cream cheese, room temperature
1 cup pumpkin puree
1/2 cup sugar
1/2 cup brown sugar
2 large eggs
1 tsp pumpkin pie spice
1/4 tsp salt
1/2 tsp vanilla extract
Preheat oven to 350F. Line a 9×9-inch square baking pan with aluminum foil and lightly grease.
In a small, microwave-safe bowl, melt butter and chocolate together. Add in cocoa powder and stir until very smooth. Set aside to cool for a few minutes.
In a large bowl, whisk together sugar, eggs and vanilla extract. Whisking steadily, pour chocolate mixture into sugar mixture. Stir until smooth. Add flour and salt into the bowl and stir until batter is uniform.
Transfer 1/4 cup of brownie batter to a small bowl. Add chocolate chips to the remaining batter and pour into prepared pan, spreading it into an even layer.
In a food processor, blend cream cheese, pumpkin puree, sugars, eggs, spices, salt and vanilla extract until smooth. Remove 1/2 cup of cheesecake batter and add it to small bowl with reserved brownie batter, then stir to combine
Pour remaining pumpkin cheesecake over the brownie layer and spread evenly. Drizzle chocolate cheesecake mixture over the top and gently swirl it in with the regular cheesecake batter using a knife.
Bake for about 40 minutes, until brownies and cheesecake are firmly set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
Cool in the pan completely, then refrigerate until ready to serve.
Marbled Pumpkin Chocolate Brownies
These marbled pumpkin chocolate brownies are swirled with two fall favorites – chocolate and pumpkin for an irresistible treat.
Transform a box of chocolate brownie mix into a decadent fall dessert by adding sweet canned pumpkin.
These marbled pumpkin chocolate brownies will disappear quickly. I promise!
Moist and sweet with the perfect cake-like texture, these sweet treats are a great way to celebrate fall.
And you will need a full glass of milk to go along with these babies.
I made these brownies for a swim team social event. I wanted to contribute a dessert that was different from what other parents were bringing but one that kids would reach for.
They were a hit. Every single one – gone.
I wanted a pumpkin chocolate brownie that didn’t taste like cheesecake. I wanted my batter to be more of a cake-like consistency. Easy enough.
All the ingredients I needed were already in the pantry and fridge. All I needed was a can of pumpkin.
I layered the two batters in a baking pan and created a marbled effect using a knife to cut through the batter.
Delicious on their own or with a scoop of vanilla ice cream, these pumpkin chocolate brownies will become a fan favorite.
- 1 (19.8 ounce) package brownie mix
- 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
- ⅓ cup sugar
- 1 egg
- ½ teaspoon vanilla
Heat oven to 350 degrees F.
Prepare brownie batter as directed on package spread into greased 13x9-inch pan.
Beat cream cheese with mixer until creamy. Add sugar, egg and vanilla mix well. Drop by tablespoonfuls over brownie batter swirl with knife.
Bake 35 to 40 min. or until cream cheese mixture is lightly browned. Cool completely before cutting to serve. Keep refrigerated.
Easy Pumpkin Swirl Chocolate Brownies
For the love of ooey-gooey, fluffy soft pumpkin and chocolate deliciousness (truly a marriage made in heaven), you must make these brownies. They are ridiculous. They cross the line. They’re unreasonable. And must be stopped… with a tall glass of milk.
Sliding a hot pan of these sinfully good treats out of the oven was definitely the highlight of my day recently. With a couple simple ingredients, it can be yours, too!
People ask me all the time how my husband and I aren’t rolling around all round and blueberry-shaped like Violet Beauregard (or at least that’s the way I interpret it!).
Well, it’s about time I let you in on my not-so-secret secret… I give a lot of it away. We have healthy dinners, too. During which I dream about dessert, but still. Healthy dinner, then a treat. Not the whole pan. As much as I want it.
Whether you sneak a few for yourself and give away the rest, or hog the whole pan, you are going to LOVE these festive fall brownies. The creamy pumpkin swirl takes a typical chocolate brownie from delicious to melt in your mouth good. With a glass of milk, oh lordy. Heaven in two bites!
For parties or just to have a treat in the house that calls for something different, these pumpkin chocolate brownies are deee-vine. Try them soon and you’ll agree!
Marbled chocolate brownies
Butter and line a 23cm square brownie tin (or a similar size rectangular tin) and heat oven to 180C/fan 160C/gas 4. Put the dark and white chocolates into two separate large bowls and add half of the butter to each. One bowl at a time, heat in the microwave on High for 1½ mins, stirring halfway, until the chocolate and butter are both melted. Alternatively, melt over a pan of simmering water (making sure the water doesn’t touch the base of the bowl). Stir until the chocolate and butter are totally incorporated.
Add 150g sugar and 2 beaten eggs to each bowl, then beat until smooth. Now stir 50g of the flour into the dark chocolate mix and the remaining 90g into the white mix.
Spoon tbsps of the batter into the tin, alternating dark and white chocolate to make a patchwork pattern of blobs. Once the bottom of the tin is covered, go over the first layer, spooning white on top of the dark blobs and dark on top of the white. To marble the brownies, pull a skewer through the pan several times to make feathery swirls.
Bake for 35 mins or until the middle of the brownie is just set and the white chocolate patches on top have a pale golden crust. Leave to cool completely in the tin before cutting into 16 squares. Will keep in an airtight container for up to 3 days, or freeze for up to 1 month.
Everyone loves a good brownie… rich and dense, with that slight crust on top and squidge in the middle. Marry that with a creamy white chocolate 'blondie' and you’ve got a great bake for the biscuit tin or a decadent pud to serve warm with vanilla ice cream
How to make pumpkin chocolate brownies – Best Tips & Tricks
1. Best cocoa powder for brownies
You can make these vegan gluten free brownies with cocoa powder, either natural * or Dutch-processed *. I know some may argue that Dutch-processed is not exactly Paleo but I couldn’t find any evidence-based arguments against it.
However, you would still need to read carefully the ingredients list, as some may contain sweeteners, colorings, preservatives or even gluten and dairy. And we all know that these are big No-Nos under any healthy diet.
So as long as it’s made of raw cacao beans and it’s just Dutch-processed (alkalized) it’s good for Paleo.
Now, even though it may not contain as many antioxidants as natural cocoa powder, I love cooking with Dutch-processed due to its mild yet rich flavor and low acidity.
And it is actually recommended for homemade chocolate fudge brownies because most people prefer that rather than the strong bitter flavor of natural cocoa powder.
But of course, it all comes down to your taste. Check out Dutch-process vs Natural Cocoa Powder to decide which one’s your favorite.
Another thing worth mentioning here is that many recipes recommend using natural cocoa powder when cooking with baking soda, and Dutch-processed when cooking with baking powder.
While this may be true for some recipes, it doesn’t apply to this vegan pumpkin brownies recipe. I’ve tried it with both, Natural and Dutch-process, and my homemade brownies came out fudgy and super delish every time.
Now let’s move on to the next tip on my list.
2. How to cook your own pumpkin puree
I made these vegan gluten free brownies with canned pumpkin puree as I didn’t have much time and needed to get it done quickly.
But I know that there are many foodies who love to make their own pumpkin puree, and not just for brownies, so here’s the step by step process:
- Peel a small pumpkin, cut it into halves, then carve the insides and discard.
- Cut the 2 halves into slices and steam them until soft.
- Let them cool until they’re ok to touch, then place them into a food processor and puree.
Bear in mind that making your own pumpkin puree will add up about 45 minutes to the preparation time of the Paleo pumpkin brownies recipe.
Now let’s see which ingredients can be replaced in this homemade chocolate fudge brownies recipe.
3. Which ingredients can be replaced in this easy homemade brownies recipe
As mentioned above, you can make it with either Natural or Dutch-processed cocoa powder. I do prefer the second but it all comes down to your taste and what’s easily available.
Next, you can sub the pumpkin puree with sweet potato puree and instead of cashew butter, you can use any nut butter of choice. But note that only almond and cashew butter are Paleo approved.
Furthermore, you can use honey instead of maple syrup but it won’t be vegan anymore.
I made these vegan gluten free brownies without chocolate chips on the inside and just sprinkled some as toppings. But you can surely add some into the brownie mixture, especially if you’re a chocoholic like yours truly. Just make sure you use vegan sugar-free chocolate chips to stick with the diet.
Now let’s see how to make the pumpkin chocolate brownies fudgy and gooey.
4. How to make Paleo pumpkin brownies fudgy and gooey
First, you have to decide how you like your homemade brownies: fudgy, or gooey? Because trust me, making both at the same time is not an easy task ( though not impossible ).
So if you want them gooey, you have to let them reach room temp after cooking and eat them right away.
But if you like your pumpkin brownies fudgy, then you have to refrigerate them for 1-2 hours after reaching room temperature. This is very important because I made these vegan gluten free brownies without eggs, which are usually essential for getting the fudgy texture.
That’s all for today, my dear foodies. I am now done with the theory and ready to show you how to make pumpkin chocolate brownies with cocoa powder and without eggs.
Oh, and don’t forget. If you like my homemade pumpkin brownies recipe video and want to see more like it, please Subscribe to my Youtube Channel .