Pumpkin-swirl brownies

Based on 23 ratings

Julie

Editor-in-Chief at Kitchen Stories

www.instagram.com/julie.e.myers

Difficulty

Easy 👌
20
min.
Preparation
40
min.
Baking
60
min.
Resting

Ingredients

Servings:-12+
60 g pumpkin purée
500 g semisweet chocolate
130 g flour
½ tsp baking powder
½ tsp salt
120 g butter
220 g sugar (divided)
eggs (divided)
1 tsp vanilla extract
80 g cream cheese
½ tsp ground cinnamon
½ tsp ground nutmeg
butter for greasing
Metric
Imperial

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

Nutrition per serving

Cal
420
Protein
5 g
Fat
24 g
Carb
53 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.
    • 125 g flour
    • ½ tsp baking powder
    • ½ tsp salt
    • 500 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.
    • 130 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.
    • 200 g sugar
    • eggs
    • 1 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.
    • 80 g cream cheese
    • 60 g canned pumpkin purée
    • egg
    • 3 tsp sugar
    • ½ tsp ground cinnamon
    • ½ 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!