Pumpkin Chocolate Swirl Brownies
How do I describe Pumpkin Chocolate Swirl Brownies? Imagine if pumpkin pie and brownies had a baby and that’s exactly how they taste. In a word, divine.
I know it’s only August but in the food blogging world, it’s actually Pumpkin recipe season. I’ve been blogging for a long time now (since 2013) and yet I’ve never followed this unwritten rule. Mostly because I’m just not that organized. Things have changed since the pandemic. I’ve had time to regroup and actually create a year end plan for my blog. I’ve scheduled recipes for the rest of 2020. Yay! Or at least I’m in the process of that. (I’m giving myself a little pat on the back. LOL.) My food blogger friends say I’m supposed to share the typical October recipes two months ahead, so that’s what I’m doing.
I’ve been going through all my old recipe cards, files, cookbooks and magazines to find inspiration for some new ways to bake with everyone’s Fall favorite – PUMPKIN SPICE. And having so much fun by the way. In this age of the internet, going through real recipes on cards or in books is still my first choice. There’s something so satisfying about pouring over recipes the old fashioned way, something tangible you hold in your hands. Do you agree?
I don’t know why I’ve put so much pressure on myself to create the perfect pumpkin dessert to share with you guys. It’s taken me a lot of time to land on a decision about this very “important” subject as silly as that sounds. I kept coming back to a recipe for Pumpkin-Chocolate Brownies which I found in an old issue of Southern Living Magazine. It was the enticing photo that really got me. Don’t we eat with our eyes? And beautiful food photos get me every time. I made the recipe three times, changing it a little with each batch until I tweaked it to exactly how I wanted it to taste and look. I hope you enjoy the results. Find the full recipe at the end of this post.
How to Make Pumpkin Chocolate Brownie Swirls
1) Pour the brownie batter layer (reserving 3/4 cup of the batter) into a parchment lined/greased pan.
2) Then pour the pumpkin pie batter over the brownie layer.
3) Place the reserved brownie batter in a disposable pastry bag or ziploc bag, cut corner and drizzle lines of batter horizontally across the shorter end of the pan creating about 7 lines.
4) Use a butter knife or toothpick to drag lines straight down vertically from the top to create a cool pattern. You will make four lines down, about 2 inches apart. then start at the bottom and drag up in between the lines you just created. Bake as directed in recipe.
Note: If you’re in a hurry, you can just spoon dollops of brownie batter onto the pumpkin layer and swirl around with a butter knife to make it easier.
Which is better, Real Pumpkin or Canned Pumpkin?
1) I tested this recipe using canned pumpkin and it’s completely delicious.
2) You can substitute fresh pumpkin if you prefer.
3) I’ve tried baking with fresh pumpkin and canned pumpkin in years past but found that there’s not a huge difference in taste.
4) Baking a fresh pumpkin, letting it cool, scooping out the good part and pureeing it in the food processor is very time consuming.
5) Bottom line, do what feels right for you and your family. If you have extra pumpkins you want to use up, I say go for it!
What’s your favorite pumpkin dessert or recipe (even if it’s savory)? I’m so curious to hear from YOU. If you’re reading this post, reply in the comments and let me know the last thing you made using pumpkin, even if it was last year.
The first few quarters of 2020 have been a bit rough, but maybe a little pumpkin spice can brighten your day. Here’s hoping!
xo,
Lise
TOOLS FOR SUCCESS
Reynolds Non-Stick Parchment Paper 12″
Measuring Cups and Measuring Spoons
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Pumpkin Chocolate Swirl Brownies
Ingredients
For the brownie layer
- 2/3 cup all purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/4 cups semi-sweet chocolate chips
- 3 ounces unsweetened chocolate
- 1 cup unsalted butter
- 3 large eggs, room temperature
- 1 cup granulated sugar
- 2 tablespoons milk
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon salt
For the pumpkin layer
- 15 ounces pumpkin
- 3 large eggs, room temperature
- 1/2 cup heavy whipping cream, room temperature
- 1/2 cup light brown sugar
- 2 teaspoons pumpkin pie spice
- 1/4 cup all purpose flour
- 1/4 teaspoon salt
Instructions
For the brownie layer
- Preheat oven to 350°F. Line a 13"x9" or 9"x9" pan with parchment paper, allowing it to overlap on the long edges by about an inch on each side. Spray pan with non-stick cooking spray before and after adding the parchment. Set aside.
- Sift the 2/3 cup flour and 1 1/2 teaspoon baking powder into a medium bowl. Set aside.
- Place the chocolate chips, butter, and unsweetened chocolate (broken into 1-inch pieces) into a microwave safe bowl. Nuke it on high for 1 minute. Stir until smooth. Heat it for another 15-30 seconds, if needed, but be careful not to burn the chocolate. Set aside.
- In a large bowl, whisk together the remaining "brownie layer" ingredients (eggs, sugar, milk, vanilla and salt). Keep whisking as you pour in the melted chocolate mixture. Fold in the flour mixture. Reserve 3/4 cup of batter, then pour the rest into prepared pan, spread to cover.
For the pumpkin layer
- Place all of the "pumpkin layer" ingredients into a large bowl. Whisk until completely combined. Pour on top of the brownie batter layer.
For the swirl design
- Place the reserved brownie batter in a disposable pastry bag or ziploc bag, cut corner and drizzle lines of batter horizontally across the shorter end of the pan creating about 7 lines. Use a butter knife or toothpick to drag lines straight down vertically from the top to create a cool pattern. You will make four lines down, about 2 inches apart, then start at the bottom and drag up in between the lines you just created. (If you're in a hurry, you can just spoon dollops of brownie batter onto the pumpkin layer and swirl around with a butter knife to make it easier.)
- Bake for 45-50 minutes or until a toothpick inserted in the middle comes out clean. Let cool and cut into 24 squares. Store covered in the refrigerator. Best eaten at room temperature.
Video
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Another one of my favorite pumpkin recipes – Pumpkin Bars with Cream Cheese Frosting…
You might also like these Frosted Brownies with Walnuts (if you can’t have gluten)…
Or if you want a festive brownie for the holidays, try Easy Peppermint Bark Brownies…
If you like these Pumpkin Chocolate Swirl Brownies, I’d be so happy for you to share it on Pinterest. Click the image below for Pinning.
All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post may contain affiliate links.
The recipe calls for a 9″ x 13″ baking pan. The pan you used in the video looks like a square pan. What is the correct size to use?
Thank you!
Recipe says to use 13×9 OR 9×9 pan. 🙂