Pumpkin-swirl brownies

Pumpkin-swirl brownies

Based on 27 ratings

Difficulty

Easy 👌

Preparation

20 min

Baking

40 min

Resting

60 min

Ingredients

2Servings
10 g
pumpkin purée
83⅓ g
semisweet chocolate
21⅔ g
flour
tsp
baking powder
tsp
salt
20 g
butter
36⅔ g
sugar (divided)
eggs (divided)
tsp
vanilla extract
13⅓ g
cream cheese
tsp
ground cinnamon
tsp
ground nutmeg
butter for greasing
MetricImperial

Utensils

oven, aluminum foil, cutting board, knife, square or rectangular baking pan, medium saucepan, large mixing bowl, rubber spatula, mixing bowl, hand mixer with beaters, wooden spoon (optional), toothpick

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How-To Videos

perfect-brownie-swirl

Perfect brownie swirl

how-to-set-up-a-double-boiler

How to set up a double boiler

Nutrition per serving

Cal420
Fat24 g
Protein5 g
Carb53 g
  • Step 1/6

    Preheat oven to 175°C/350°F. Line a square baking pan with aluminum foil, letting some hang over the sides, and grease the foil with butter. Whisk together flour, baking powder, and salt. Roughly chop chocolate.
    • 20⅞ g flour
    • tsp baking powder
    • tsp salt
    • 83⅓ g semisweet chocolate
    • butter for greasing
    • oven
    • aluminum foil
    • cutting board
    • knife
    • square or rectangular baking pan

    Preheat oven to 175°C/350°F. Line a square baking pan with aluminum foil, letting some hang over the sides, and grease the foil with butter. Whisk together flour, baking powder, and salt. Roughly chop chocolate.

  • Step 2/6

    Melt butter and chocolate over a double boiler, stirring occasionally, until combined. Do not stir too much, or the chocolate will seize and lose its shine.
    • 21⅔ g butter
    • medium saucepan
    • large mixing bowl

    Melt butter and chocolate over a double boiler, stirring occasionally, until combined. Do not stir too much, or the chocolate will seize and lose its shine.

  • Step 3/6

    Remove chocolate from heat and let cool for approx. 1 min., then stir in sugar. Beat in eggs and vanilla extract.
    • 33⅓ g sugar
    • ½ eggs
    • tsp vanilla extract
    • rubber spatula

    Remove chocolate from heat and let cool for approx. 1 min., then stir in sugar. Beat in eggs and vanilla extract.

  • Step 4/6

    Fold in flour mixture, then transfer batter to prepared pan.

    Fold in flour mixture, then transfer batter to prepared pan.

  • Step 5/6

    Beat cream cheese until light and fluffy, then add pumpkin purée, egg, sugar, and spices, and mix until combined.
    • 13⅓ g cream cheese
    • 10 g canned pumpkin purée
    • egg
    • ½ tsp sugar
    • tsp ground cinnamon
    • tsp ground nutmeg
    • mixing bowl
    • hand mixer with beaters

    Beat cream cheese until light and fluffy, then add pumpkin purée, egg, sugar, and spices, and mix until combined.

  • Step 6/6

    Dollop pumpkin mixture over brownie batter about half a thumb’s length apart. Use your finger or the handle of a wooden spoon to swirl pumpkin mixture through brownie batter in large figure-8 movements. Bake at 175°C/350°F for approx. 40 min., or until brownies start to pull away from the edges and the center is set. A toothpick inserted into the center should come out with a few moist crumbs. Let brownies cool completely, then carefully lift them out of the pan using the aluminum foil overhang. Cut into squares and enjoy!
    • wooden spoon (optional)
    • toothpick

    Dollop pumpkin mixture over brownie batter about half a thumb’s length apart. Use your finger or the handle of a wooden spoon to swirl pumpkin mixture through brownie batter in large figure-8 movements. Bake at 175°C/350°F for approx. 40 min., or until brownies start to pull away from the edges and the center is set. A toothpick inserted into the center should come out with a few moist crumbs. Let brownies cool completely, then carefully lift them out of the pan using the aluminum foil overhang. Cut into squares and enjoy!

  • Enjoy your meal!

    Pumpkin-swirl brownies

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