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
CHOCOLATE-PUMPKIN BROWNIES
These brownies are a nice mixture of chocolate and pumpkin.
Provided by chernobletink
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Combine pumpkin, brown sugar, applesauce, egg whites, and egg in a large mixing bowl. Beat using an electric mixer on medium speed until blended. Add flour, cocoa, baking powder, cinnamon, nutmeg, cloves, and salt. Beat on low speed until batter is smooth. Spread evenly into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Remove from the oven and let cool completely in the pan on a wire rack.
Nutrition Facts : Calories 157.8 calories, Carbohydrate 33.4 g, Cholesterol 18.6 mg, Fat 1 g, Fiber 2.3 g, Protein 4.6 g, SaturatedFat 0.3 g, Sodium 231.4 mg, Sugar 11.5 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.
LAYERS OF LOVE CHOCOLATE BROWNIES
A finalist in the 2000 Share The Very Best Recipe Contest, this recipe was entered by Alma Carey of Sarasota, FL. Made with a genuine love of chocolate, this decadent brownie features vanilla-flavored white and semi-sweet chocolate morsels, chopped pecans and caramel layered within a rich cocoa batter.
Provided by Nestle Toll House
Categories Trusted Brands: Recipes and Tips Nestle® Toll House®
Time 55m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Grease 8-inch-square baking pan.
- Combine flour, cocoa and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. Sprinkle nuts and white morsels over batter. Drizzle caramel topping over top. Beat remaining egg and reserved batter in same large bowl until light in color. Stir in semi-sweet morsels. Spread evenly over caramel topping.
- Bake for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cut into squares.
Nutrition Facts : Calories 303.6 calories, Carbohydrate 37.6 g, Cholesterol 50.2 mg, Fat 16.7 g, Fiber 2.8 g, Protein 4.5 g, SaturatedFat 8.1 g, Sodium 139.8 mg, Sugar 22.9 g
LAYERED BROWNIES
"I have always enjoyed cooking and baking," relates Sharon Miller from Elkhart, Indiana. "Now I have grandchildren that like to help me in the kitchen. These chocolaty bars are one of our favorites."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cake mix, nuts, oil and egg until crumbly. Set aside 1-1/2 cups for topping. Press the remaining crumb mixture into a greased 13x9-in. baking pan. , In a saucepan, combine milk, chocolate chips and salt. Cook and stir over low heat until chips are melted. Stir in vanilla. Spread evenly in pan. Sprinkle with reserved crumb mixture. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 120 calories, Fat 6g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 86mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
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