GOOEY PUMPKIN CHOCOLATE SWIRL BARS
These soft-centered, marbled bars have all the hallmarks of a winning autumnal treat - spiced pumpkin, rich dark chocolate, toasty pecans and a splash of bourbon. It's worth the extra effort to brown the butter; its warm toffee notes bring out the best of everything.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h30m
Yield 16 bars
Number Of Ingredients 20
Steps:
- Heat oven to 350 degrees. Line a 9-x-13-inch baking pan with parchment paper and butter the paper.
- Spread pecans out on a rimmed baking sheet; toast until fragrant and lightly colored, 7 to 10 minutes. Cool and coarsely chop.
- Make the pumpkin batter: In a large skillet over medium heat, melt 12 tablespoons/170 grams butter. Cook until the foam completely subsides and butter turns a deep nut brown, about 5 minutes. Pour browned butter into the bowl of an electric mixer and let cool, about 10 minutes.
- Beat the pumpkin purée, egg, brown sugar and bourbon into the cooled browned butter. Scrape down the bowl and beat in baking powder, cinnamon, ginger, nutmeg and salt.
- Using a wooden spoon, mix in flour, then toasted pecans. Set aside.
- Make the chocolate batter: In a heatproof bowl set over a pan of simmering water, melt together 8 tablespoons/113 grams butter and the bittersweet chocolate, stirring with a heatproof spatula until smooth. Whisk in cocoa powder and sugar. Whisk in the eggs one at a time, then whisk in vanilla and salt. Using a spatula, fold in flour.
- Dollop pumpkin and chocolate batter into the prepared pan, alternating the dollops. Drag the tip of a knife in a zigzag pattern all over the pan to swirl the batters together.
- Bake until firm to the touch, 25 to 35 minutes. Transfer pan to a wire rack to cool completely before slicing.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 8 grams, Carbohydrate 60 grams, Fat 20 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 147 milligrams, Sugar 43 grams, TransFat 1 gram
GOOEY BARS
A gooey bar for the chocolate and the cake lover combined!
Provided by SKIMOREH20
Categories Desserts Cookies Cake Mix Cookie Recipes
Time 55m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
- In a large bowl, mix together the cake mix, melted butter and 1 egg until smooth. Batter will be thick. Spread evenly into the bottom of the prepared pan. Next, sprinkle the chocolate chips over the layer of dough. Finally, beat the cream cheese, 2 eggs and confectioners' sugar together in a medium bowl until smooth. Pour as evenly as you can over the chocolate chips.
- Bake for 35 to 40 minutes in the preheated oven, until the top is set. Let cool for at least 30 minutes before cutting into bars.
Nutrition Facts : Calories 270.1 calories, Carbohydrate 39 g, Cholesterol 44.1 mg, Fat 12.3 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 6.3 g, Sodium 206.1 mg, Sugar 30.4 g
GOOEY CHOCOLATE-PEANUT BARS
These are so easy to make and take no time at all. They're great to package up for those college kids looking for something from home. Everyone will want this recipe. -Elaine Grimme, Sioux Falls, South Dakota
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 4
Steps:
- Press cookie dough into an ungreased 13x9-in. baking pan. Bake at 350° for 14-16 minutes or until edges are lightly browned and center is set. Sprinkle with peanuts and marshmallows; drizzle with ice cream topping., Bake 6-8 minutes longer or until marshmallows are puffed. Cool completely and cut into bars.
Nutrition Facts : Calories 175 calories, Fat 8g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 71mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN GOOEY BARS
This is a nice alternative to pumpkin pie. It has a great flavor and is soft in the middle. Make sure not to overbake as the center should be a little gooey.
Provided by SpeechTeachMe
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine all the ingredients of the cake as directed by the ingredient list (not the cake box).
- Mix well with an electric mixer.
- Pat the mixture into the bottom of a lightly greased 13 x 9 inch baking pan.
- In a large bowl, beat the cream cheese and pumpkin until smooth.
- Add the eggs, vanilla, and butter and beat together.
- Stir in the powdered sugar, cinnamon, nutmeg, and mix well.
- Spread the pumpkin mixture over the cake batter and bake at 350 for about 50-60 minutes or until baked. **Inside should be gooey, but not runny**.
- Let cool on wire rack and cut into squares.
- Refridgerate left overs.
Nutrition Facts : Calories 1139.5, Fat 57.1, SaturatedFat 29.4, Cholesterol 248.8, Sodium 1009.2, Carbohydrate 149.9, Fiber 1.6, Sugar 113.9, Protein 11.3
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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Reviews 5Total Time 1 hrEstimated Reading Time 3 minsCalories 160 per serving
- Preheat the oven to 350 degrees. Spray a half sheet pan (13 by 18 inches) with nonstick spray.
- In a large bowl, mix flour, baking powder, baking soda, salt, cinnamon, and ground cloves. Set aside.
- In the bowl of an electric mixer, cream sugar and oil together on medium speed, and then add eggs one at a time. Add pumpkin puree, and mix until smooth and creamy.
- Add the flour and spice mixture to the pumpkin batter a little at a time, mixing on low speed and scraping down the sides as needed.
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4/5 (2)Total Time 50 minsServings 24Calories 286 per serving
- Preheat oven to 350°F. Line a 15x10-inch baking pan with foil, extending foil over edges. In a large bowl stir together first seven ingredients (through cloves). Stir in pumpkin, 4 eggs, and oil until combined. Spread batter in prepared pan.
- In a small bowl microwave 1/2 cup of the chocolate pieces 1 minute or until melted, stirring after 30 seconds. In a medium bowl beat cream cheese and 1/3 cup sugar with a mixer on medium until combined. Beat in 1 egg, milk, and melted chocolate. Spoon over pumpkin batter. Using a narrow metal spatula or table knife, swirl slightly to marble. Sprinkle with remaining 1/2 cup chocolate pieces.
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