Marbled Chocolate Pumpkin Brownies Recipes

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MARBLED CHOCOLATE-PUMPKIN BROWNIES



Marbled Chocolate-Pumpkin Brownies image

If you've never tried pumpkin and chocolate together, give the duo a go in this irresistible and easy recipe for marbled chocolate pumpkin brownies. Made with cream cheese, pumpkin, cinnamon and chocolate, this marbled brownie recipe is an instant classic. Sprinkle with walnuts to give your pumpkin brownies a nice crunch.

Provided by BHG Test Kitchen

Time 1h30m

Number Of Ingredients 19

3 ounce cream cheese, softened
1 tablespoon butter, softened
0.5 cup sugar
1 egg
1 cup canned pumpkin
1 teaspoon vanilla
0.5 teaspoon ground cinnamon
0.25 teaspoon ground ginger
1 tablespoon all-purpose flour
1.25 cup all-purpose flour
0.75 teaspoon baking powder
0.5 teaspoon salt
6 ounce unsweetened chocolate, chopped
0.75 cup butter, cut up
2.25 cup sugar
4 eggs
0.25 cup milk
2 teaspoon vanilla
0.75 cup coarsely chopped walnuts, toasted (optional)

Steps:

  • Preheat oven to 325 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan. Grease the foil; set pan aside.
  • In a medium mixing bowl beat cream cheese and the 1 tablespoon butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup sugar. Beat until well combined, scraping sides of bowl occasionally. Beat in 1 egg, the pumpkin, 1 teaspoon vanilla, the cinnamon, and ginger until combined. Stir in the 1 tablespoon flour. Set aside.
  • In a small bowl stir together the 1-1/4 cups flour, the baking powder, and salt; set aside.
  • In a large saucepan combine the chocolate and 3/4 cup butter. Cook and stir over low heat until melted and smooth. Remove from heat. Gradually add the 2-1/4 cups sugar, beating with an electric mixer on low speed just until combined. Add the 4 eggs, one at a time, beating well after each addition. Beat in milk and the 2 teaspoons vanilla. Gradually beat in flour mixture just until combined.
  • Spread chocolate mixture evenly in the prepared pan. Spoon cream cheese mixture in several mounds on top of the chocolate batter. Using a narrow metal spatula, gently swirl the cream cheese mixture into the chocolate batter. If desired, sprinkle with walnuts.
  • Bake about 60 minutes or until center is just set when pan is gently shaken. Cool in pan on a wire rack. Use foil to lift uncut brownies out of pan. Cut into brownies.

Nutrition Facts : Calories 159 kcal, Carbohydrate 21 g, Cholesterol 43 mg, Protein 2 g, SaturatedFat 5 g, Sodium 92 mg, Sugar 16 g, Fat 8 g, UnsaturatedFat 2 g

MARBLED CHOCOLATE BROWNIES



Marbled Chocolate Brownies image

Provided by Trisha Yearwood

Categories     dessert

Time 1h30m

Yield 9 brownies

Number Of Ingredients 10

2 sticks (1 cup) unsalted butter, plus 1 tablespoon softened butter for greasing the baking dish
8 ounces bittersweet chocolate, chopped
1 cup unsweetened cocoa powder
2 cups granulated sugar
1/2 teaspoon salt
1 1/4 cups all-purpose flour
6 large eggs, at room temperature
One 8-ounce package cream cheese, softened
1/2 cup confectioners' sugar (see Cook's Note)
1/2 teaspoon vanilla extract

Steps:

  • Preheat the oven to 325 degrees F. Grease a 9-by-9-inch baking dish with the softened butter and set aside.
  • In a medium saucepan over medium-low heat, melt the 2 sticks butter and the chocolate together, stirring constantly, until smooth. Remove from the heat and stir in the cocoa powder, granulated sugar, salt, 1 cup of the flour and 5 of the eggs. Pour the batter into the prepared baking dish.
  • Using an electric mixer, beat the cream cheese until smooth, 3 to 4 minutes. Add the confectioners' sugar, vanilla, the remaining 1/4 cup flour and the remaining egg. Mix until smooth. Dollop the cream cheese mixture over the brownie batter. With a butter knife or fork, swirl the mixtures together to form a design.
  • Bake until the brownies just slightly pull away from the sides of the baking dish, 45 to 50 minutes. Allow to cool in the pan for 15 minutes. Slice into 9 squares and serve.

PUMPKIN-SWIRL BROWNIES



Pumpkin-Swirl Brownies image

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

8 tablespoons (1 stick) unsalted butter, plus more for pan
6 ounces bittersweet chocolate, chopped
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 3/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
1 1/4 cups solid-pack pumpkin
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped hazelnuts or other nuts

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.

CHOCOLATE-PUMPKIN BROWNIES



Chocolate-Pumpkin Brownies image

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

1 (15 ounce) can pumpkin puree
⅔ cup brown sugar
3 tablespoons applesauce
2 egg whites
1 large egg
2 cups all-purpose flour
3 teaspoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon salt

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



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

DARK CHOCOLATE MARBLED PUMPKIN CHEESECAKE ON A BROWNIE CRUST



Dark Chocolate Marbled Pumpkin Cheesecake on a Brownie Crust image

Make and share this Dark Chocolate Marbled Pumpkin Cheesecake on a Brownie Crust recipe from Food.com.

Provided by JamesDeansGirl

Categories     Cheesecake

Time 7h

Yield 12 serving(s)

Number Of Ingredients 18

4 tablespoons butter
2 ounces bittersweet chocolate, coarsely chopped
1/4 cup sugar
1 large egg, lightly beaten
1/4 cup flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4 cup walnuts (optional)
4 ounces bittersweet chocolate, chopped
3 (8 ounce) packages cream cheese, softened
1 cup sugar
4 large eggs, at room temperature
1 1/2 tablespoons cornstarch
1 teaspoon vanilla extract
16 ounces canned pumpkin puree
1/2 teaspoon ground cinnamon
1/2 teaspoon grated fresh nutmeg
1 pinch ground cloves

Steps:

  • Make the crust: Heat oven to 325*F. Lightly butter a 9" springform pan.
  • In a medium saucepan, melt the butter with the chocolate over low heat, stirring constantly, until melted and smooth.
  • Remove pan from heat and cool slightly; stir in the sugar and egg until blended.
  • In a small bowl, whisk the flour, baking powder, and salt; add to the chocolate mixture and mix until combined.
  • Spread batter in the prepared pan and smooth top with a spatula; bake 10 minutes, or until risen and dry to the touch. Let cool completely.
  • Wrap the outside of the springform pan in a large sheet of foil. Leave the oven on.
  • Make the cheesecake: Melt the chocolate, stirring, until smooth; set aside.
  • In a large bowl, using an electric mixer on medium speed, beat the cream cheese until smooth.
  • Add sugar and beat until light and fluffy.
  • Add the eggs, 1 at a time, beating well after each addition; blend in the cornstarch and vanilla.
  • Add 1 cup of the cheesecake batter to the melted chocolate; stir until well blended.
  • Beat the pumpkin, cinnamon, nugmeg, and cloves into the remaining batter.
  • Pour 3/4 of the pumpkin batter over the crust.
  • Pour the chocolate batter over the pumpkin batter. (If the chocolate batter is too thick to pour easily, heat in the microwave for 10 seconds.).
  • Spoon the remaining pumpkin batter over the chocolate batter; use a table knife to make a few decorative swirls. Do not overswirl.
  • Set the pan in a medium roasting pan; add enough hot water to the roasting pan to reach halfway up the sides of the springform.
  • Bake the cheesecake in the water bath in the center of the oven for 90 minutes, or until firm around the edges but slightly jiggly in the center.
  • Turn the oven off, prop the door open a few inches, and let the cake stand in the water bath for 1 hour, or until completely set.
  • Remove cake from the water bath and refrigerate at least 4 hours. Remove the foil and sides of springform; transfer cake to a platter, cut and serve.
  • If desired, serve with a drizzle of caramel, or a mocha fudge sauce.

Nutrition Facts : Calories 363.5, Fat 25.8, SaturatedFat 15.6, Cholesterol 160.7, Sodium 301, Carbohydrate 26.9, Fiber 0.6, Sugar 21.7, Protein 7.4

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From eatthelove.com


MARBLED PUMPKIN CHEESECAKE BROWNIES - BAKING BITES
2018-10-01 1 tsp pumpkin pie spice. 1/4 tsp salt. 1/2 tsp vanilla extract. Preheat oven to 350F. Line a 9×9-inch square baking pan with aluminum foil and lightly grease. In a small, microwave-safe bowl, melt butter and chocolate together. Add in cocoa powder and stir until very smooth. Set aside to cool for a few minutes.
From bakingbites.com


MARBLED CHOCOLATE PUMPKIN BREAD - LIVING HEALTHY WITH CHOCOLATE
2013-11-11 Instructions. In a large bowl, whisk together the pumpkin puree, coconut cream, coconut oil, eggs, vanilla and honey. In a separate bowl, mix the almond flour, baking soda, salt, flaxseed meal and cinnamon. Chop the pecans in a food processor and mix with the almond flour mixture using a spatula. Using a spatula, gently mix dry ingredients into ...
From livinghealthywithchocolate.com


MARBLED CHOCOLATE-PUMPKIN BROWNIES | RECIPE | PUMPKIN …
May 12, 2021 - If you've never tried pumpkin and chocolate together, give the duo a go in this irresistible and easy recipe for marbled chocolate pumpkin brownies. Made with cream cheese, pumpkin, cinnamon and chocolate, this marbled brownie recipe is an instant classic. Sprinkle with walnuts to give your pumpkin brownies a nice crun…
From pinterest.com


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