Layered Pumpkin Brownies Recipes
PUMPKIN BROWNIES
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
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
LAYERED PUMPKIN BROWNIES RECIPE
Enjoy our Layered Pumpkin Brownies Recipe any time. This Layered Pumpkin Brownies Recipe is made with canned pumpkin and can be used all year round.
Provided by My Food and Family
Categories Recipes
Time 1h5m
Yield 20 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Line 8-inch square pan with foil, with ends of foil extending over sides. Spray with cooking spray. Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs and vanilla; mix well. Add flour; mix just until blended.
- Pour half the batter into separate bowl. Stir in melted chocolate; pour into prepared pan. Spread to evenly cover bottom of pan.
- Add pumpkin, chocolate morsels and pumpkin pie spice to remaining batter; mix well. Spoon over chocolate batter; spread to evenly cover chocolate batter.
- Bake 40 to 45 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove brownie from pan before cutting to serve.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 45 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
LAYERED PUMPKIN SEED-CHOCOLATE BROWNIES
Make tasty pumpkin seed-chocolate brownies with our Layered Pumpkin Seed-Chocolate Brownies recipe! Toast pumpkin seeds for these pumpkin-chocolate brownies.
Provided by My Food and Family
Categories Dairy
Time 1h15m
Yield 36 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Microwave unsweetened chocolate and 3/4 cup butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add 2 cups sugar; mix well. Blend in 3 eggs and vanilla. Add 1 cup flour and cinnamon; mix well. Pour into prepared pan.
- Use pulsing action to process 1-1/2 cups pumpkin seeds and remaining sugar in food processor until seeds are finely chopped. Add remaining butter and eggs; pulse just until blended. Spoon into medium bowl. Add baking powder and remaining flour; mix well. Stir in semi-sweet chocolate.
- Spoon semi-sweet chocolate mixture over batter in prepared pan; sprinkle with remaining pumpkin seeds.
- Bake 40 to 50 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove dessert from pan before cutting to serve.
Nutrition Facts : Calories 250, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
PUMPKIN BROWNIES
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
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.
LAYERED BROWNIES
My take on the layered brownies TikTok trend, using OREO® and Biscoff® cookie layers between layers of my classic brownie recipe batter. My family was begging for more after this was done!
Provided by fabeveryday
Categories Chocolate Brownies
Time 1h25m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
- Mix sugar, flour, cocoa powder, salt, and baking powder together in a mixing bowl.
- Whisk butter, eggs, and vanilla together in a separate bowl. Add butter mixture to the flour mixture and mix until well combined.
- Pour 1/3 of the batter into the prepared baking pan and smooth out with a spatula. Add OREO® cookies in an even layer, then spread another 1/3 of the batter over top. Add Biscoff® cookies in an even layer, then spread remaining batter over top. (The Biscoff® layer should be two rows of 5 cookies, plus a row of 2 1/2 cookies turned sideways.)
- Bake in the preheated oven until edges are brown and center is set, 30 to 35 minutes.
- Remove pan from the oven and let brownies cool completely before slicing and serving, about 30 minutes.
Nutrition Facts : Calories 384.6 calories, Carbohydrate 52.3 g, Cholesterol 77 mg, Fat 18.8 g, Fiber 2 g, Protein 4.4 g, SaturatedFat 9.7 g, Sodium 277.5 mg, Sugar 35.8 g
LAYERED PEANUT BUTTER BROWNIES
The combination of chocolate and peanut butter makes these brownies a real crowd-pleaser. They're so good, they won a ribbon at the fair. -Margaret McNeil, Germantown, Tennessee
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, beat the eggs, butter and vanilla until smooth. Whisk together the dry ingredients; gradually add to egg mixture. Stir in chocolate chips. Set aside 1 cup for topping. Spread remaining batter into a greased 13-in. x 9-in. baking pan. , In a small bowl, beat the cream cheese, peanut butter and sugar until smooth. Beat in egg and milk on low just until combined. Carefully spread over batter. Drop reserved batter by tablespoonfuls over filling. Cut through batter with a knife to swirl. , Bake until a toothpick inserted in the center comes out clean, 35-40 minutes (do not overbake). Cool on a wire rack. Chill until serving.
Nutrition Facts : Calories 190 calories, Fat 11g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 120mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
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