Great Pumpkin Brownie Recipes

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PUMPKIN BROWNIES



Pumpkin Brownies image

A twist on a classic brownie recipe--perfect for fall! Rich chocolate flavors are nicely complemented by pumpkin and spices.

Provided by CroqueMadame

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 16

Number Of Ingredients 14

¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¾ cup butter, melted
1 ½ cups white sugar
2 teaspoons vanilla extract
3 eggs
¼ cup cocoa powder
½ cup semi-sweet chocolate chips
½ cup pumpkin puree
½ cup chopped walnuts
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan. 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's 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 pan, 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 appearance.
  • Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan, cut into squares, and serve.

Nutrition Facts : Calories 241.5 calories, Carbohydrate 28.8 g, Cholesterol 57.8 mg, Fat 13.9 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 7.1 g, Sodium 182 mg, Sugar 22.2 g

GREAT PUMPKIN BROWNIE



Great Pumpkin Brownie image

Our kids beg for these big brownies every year. I just bake brownie batter in a pizza pan, spread with orange-tinted frosting and let the kids design a pumpkin stem and jack-o'-lantern face using candy. -Darla Wester, Meriden, Iowa

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 5

1 package fudge brownie mix (13x9-inch pan size)
1 can (16 ounces) vanilla frosting
Orange paste food coloring
9 green milk chocolate M&M's
57 dark brown milk chocolate M&M's

Steps:

  • Preheat oven to 350°. Prepare brownie batter according to package directions for fudgelike brownies. Spread on a greased 12-in. pizza pan to within 1 in. of edges., Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Tint frosting orange; frost brownie. For stem, arrange green M&M's in a square pattern at top of pumpkin. For each eye, arrange 10 brown M&M's in a triangle. For nose, arrange six brown M&M's in a triangle. Arrange remaining M&M's for a mouth.

Nutrition Facts : Calories 342 calories, Fat 16g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 197mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.

PUMPKIN BROWNIES



Pumpkin Brownies image

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

1 cup sugar
3/4 cup all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup canola oil
2 large eggs, room temperature
1 teaspoon vanilla extract
PUMPKIN BATTER:
1 cup sugar
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
3/4 cup canned pumpkin
2 large eggs, room temperature

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.

EASY PUMPKIN BROWNIES



Easy Pumpkin Brownies image

Serve these brownies with whipped topping or frost them with a cream cheese frosting. Garnish with candied corn or sprinkle some chopped walnuts on top of the frosting.

Provided by Karen From Colorado

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

1 (15 ounce) can pumpkin
1 cup vegetable oil
4 eggs
2 cups sugar
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt

Steps:

  • Preheat oven to 350 degrees (176 celsius).
  • Grease and flour a 9 x 13 inch baking pan.
  • Mix together pumpkin, oil, eggs, and sugar with an electric mixer.
  • Stir in the remaining ingredients.
  • Pour into prepared pan.
  • Bake for 30 minutes, or until center springs back when touched.
  • Serve with whipped topping or frost with a cream cheese frosting.
  • Garnish with candied corn or sprinkle with nuts if desired.

Nutrition Facts : Calories 599.8, Fat 30.1, SaturatedFat 4.4, Cholesterol 105.8, Sodium 384.3, Carbohydrate 77.8, Fiber 1.3, Sugar 51, Protein 6.9

PUMPKIN BROWNIES



Pumpkin Brownies image

The recipe is from Nestle (I'm not taking credit for it) and it was sooo good that I had to post it here for safe-keeping. It originally called for vegetable oil which I subbed with applesauce as I do with all my baked goods to cut calories and I tweaked a few other things. This is perfect to make when you have only a little bit of pumpkin left! A little goes a long way for this recipe. NOTE: I just modified this recipe because I made it again, and used 1 oz Baker's bittersweet choclate instead of cocoa powder. Came out so much better! Sweeter and creamier. I think adding 1 tbsp milk or cream will give it a nice lustre too.

Provided by the80srule

Categories     Dessert

Time 45m

Yield 16 brownies, 16 serving(s)

Number Of Ingredients 13

1/2 cup pumpkin puree
1/3 cup brown sugar (Domino "brown-u-lated" really works best for this)
1 egg
2 egg whites
2 tablespoons applesauce
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 ounce bittersweet baking chocolate (not unsweetened, recipe originally called for 1 tsp cocoa powder)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/3 cup dark chocolate chips (you can use milk chocolate chips too, but I find that dark really gives a nice note to the pumpkin!)

Steps:

  • Grease a square 8x8 pan with cooking spray.
  • Blend the pumpkin, sugar, egg and egg whites, and applesauce until smooth.
  • Add the flour, baking powder, salt, (and cocoa powder if using that method); blend until smooth.
  • Melt the chocolate (I put the the 1-oz square in a small dish and microwaved on high for 30 seconds) and blend it into the mixture, incorporate completely.
  • Add the spices and fully blend them inches.
  • Mix in the chocolate chips, then spread the mixture evenly into the pan. You might need a rubber scraper to do this.
  • Bake at 350. Depending on your oven strength, bake for 20-30 minutes or until completely set. (My convection oven only needed 20 minutes.) Cut into squares, 4x4 to yield 16 brownies.

Nutrition Facts : Calories 72.3, Fat 1.5, SaturatedFat 0.7, Cholesterol 11.6, Sodium 72.8, Carbohydrate 13.6, Fiber 0.5, Sugar 6.5, Protein 1.9

2 INGREDIENT PUMPKIN BROWNIES RECIPE



2 Ingredient Pumpkin Brownies Recipe image

These brownies couldn't be easier with just 2 ingredients!

Provided by Elyse Ellis

Categories     Dessert

Time 30m

Number Of Ingredients 2

1 (19.5 ounce) box brownie mix
1 (15 ounce) can pumpkin puree

Steps:

  • Preheat oven to 350 degrees F.
  • Spray a 9x13 pan with nonstick cooking spray.
  • In a large bowl, mix together brownie mix and pumpkin until combined.
  • Pour batter into prepared pan and bake for 25-30 minutes, or until an inserted toothpick comes out clean.

Nutrition Facts : Calories 168 kcal, Carbohydrate 30 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 106 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving

PUMPKIN PATCH BROWNIES



Pumpkin Patch Brownies image

You don't have to take up gardening or have a green thumb to take on this delicious brownie pumpkin patch. It's a chocolatey patch of deliciousness that looks just as great as it tastes...and a perfect one to serve up for a spooky Halloween! Enjoy a classic batch of delicious brownies decorated with candy pumpkins and finished with crushed Oreos for extra crunch! The best part: these pumpkin patch brownies are the best when made with others. Get the family involved to help you decorate a fun treat for fall.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 16

Number Of Ingredients 7

1 box (16 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and egg called for on brownie mix box
1 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)
1 teaspoon Betty Crocker™ green gel food color
4 Oreo chocolate sandwich cookies, finely crushed (about 1/3 cup)
2 teaspoons Betty Crocker™ Brownie Decors Pumpkin Vine (from 2.9-oz container)
16 candy pumpkins

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, letting foil hang 2 inches over sides of pan. Spray foil with cooking spray. Make brownie batter as directed on box. Spread in pan.
  • Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 hour 30 minutes.
  • Using foil to lift, remove brownie from pan, and peel foil away. In small bowl, stir frosting and food color until blended. Remove 1 tablespoon frosting; spoon into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag; set aside.
  • Spread remaining frosting on top of brownie. Sprinkle crushed cookies in 4 rows on top of frosting, about a generous tablespoon per row. Sprinkle decors over top. Place candy pumpkins in 4 rows by 4 rows. Pipe small green lines for vines (see photo as guide).
  • Cut into 4 rows by 4 rows with one of the candy pumpkins in center of each brownie. Store covered in airtight container.

Nutrition Facts : Calories 270, Carbohydrate 44 g, Cholesterol 10 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Brownie, Sodium 150 mg, Sugar 32 g, TransFat 0 g

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