If there was an official flavor for fall, it would undoubtedly be pumpkin. That’s why we’re celebrating the arrival of autumn with this decadent Pumpkin-Swirl Brownie recipe. Semi-sweet chocolate, pumpkin puree, vanilla, and a cornucopia of spices create this indulgent dessert that will quickly become a fall favorite. Enjoy!
¼ cup pumpkin purée
1 lb semisweet chocolate
1 cup flour
½ tsp baking powder
½ tsp salt
1 stick of butter
1⅛ cups sugar
1 tsp vanilla extract
1/3 cup cream cheese
½ tsp ground cinnamon
½ tsp ground nutmeg
Butter for greasing
Preheat oven to 350°F. Line a square baking pan with aluminum foil, letting some hang over the sides, and grease the foil with butter.
Whisk together flour, baking powder, and salt.
Roughly chop chocolate.
Melt butter and chocolate over a double boiler, stirring occasionally, until combined. Do not stir too much, or the chocolate will seize and lose its shine.
Remove chocolate from heat and let cool for approx. 1 min., then stir in sugar. Beat in 3 eggs and vanilla extract.
Fold in flour mixture, then transfer batter to prepared pan.
Beat cream cheese until light and fluffy, then add pumpkin purée, 1 egg, sugar, and spices, and mix until combined.
Dollop pumpkin mixture over brownie batter about half a thumb’s length apart. Use your finger or the handle of a wooden spoon to swirl pumpkin mixture through brownie batter in large figure-8 movements. Bake at 350°F for approx. 40 min., or until brownies start to pull away from the edges and the center is set. A toothpick inserted into the center should come out with a few moist crumbs. Let brownies cool completely, then carefully lift them out of the pan using the aluminum foil overhang. Cut into squares and enjoy!
Makes about 12 servings.
Recipe from our friends at Bosch.