Pumpkin Pie Swirl Brownies Are The Best Of Both Worlds Recipes

PUMPKIN-SWIRL BROWNIES

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.

PUMPKIN PIE SWIRL BROWNIES ARE THE BEST OF BOTH WORLDS

Steps:

• Preheat oven to 350ºF. Spray a 13×9-inch baking pan with cooking spray or grease with a little extra butter and line with parchment paper.
• In a large bowl, mix to combine sugar, butter, eggs and vanilla. Stir in flour, salt and baking powder. Transfer 1-1/4 cups of the batter to a medium bowl and to this stir in pumpkin puree, cinnamon, ginger and nutmeg until fully combined. To remaining batter in the large bowl, mix in cocoa until fully combined; reserve 2/3 cup cocoa batter and place in a small bowl.
• Spread all but reserved 2/3 cup cocoa batter into the prepared pan. Next, spread the entire amount of pumpkin batter evenly onto the cocoa batter. Overtop of batters, dot with reserved 2/3 cup chocolate batter. Use the tip of a paring knife or skewer to drag and swirl cocoa batter dots into the pumpkin and cocoa batter bases below, creating a marbled look.
• Bake for 45 to 50 minutes, until a toothpick inserted comes out clean. Cool completely in pan before cutting into 24 squares. Serve. Freeze brownies for up to 2 months, or refrigerate for up to 1 week. To up the decadence upon serving, top a scoop of vanilla ice cream with cubes of the chilled pumpkin swirl brownies.

PUMPKIN PIE SWIRL BROWNIES

Steps:

• Preheat oven to 350ºF. Spray a 13×9-inch baking pan with cooking spray or grease with a little extra butter and line with parchment paper.
• In a large bowl, mix to combine sugar, butter, eggs and vanilla. Stir in flour, salt and baking powder. Transfer 1¼ cups of the batter to a medium bowl and to this stir in pumpkin puree cinnamon, ginger and nutmeg until fully combined. To remaining the non-pumpkin batter in the large bowl, mix in cocoa until fully combined; reserve 2/3 cup cocoa batter and place in a small bowl.
• Spread all but reserved 2/3 cup cocoa batter into the prepared pan. Next, spread entire amount of pumpkin batter evenly onto the cocoa batter. Overtop of batters, dot with with reserved 2/3 cup chocolate batter. Use the tip of a paring knife or skewer to drag and swirl cocoa batter dots into the pumpkin and cocoa batter bases below, creating a marbled look.
• Bake for 45 to 50 min, until a toothpick inserted comes out clean. Cool completely in pan before cutting into 24 squares. Serve. Freeze brownies for up to 2 months, or refrigerate for up to 1 week. To up the decadence upon serving, top a scoop of vanilla ice cream with cubes of the chilled pumpkin swirl brownies.

PUMPKIN SWIRL BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. In small bowl, mix cream cheese and sugar with spoon until smooth. Add pumpkin, flour, cinnamon, nutmeg and egg white; mix until well blended. Set aside.
• Make brownie batter as directed on box, adding reserved egg yolk. Reserve 1/2 cup brownie batter; set aside. Spread remaining batter in pan. Spoon filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved brownie batter in center of each filling dollop. Draw knife through mixture in four straight lines horizontally, then vertically for swirled design.
• Bake 30 to 35 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate at least 1 hour until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.