Sunday, October 24, 2010

Pumpkin Brownies

I was going to a dinner party and the host asked me to do a  dessert.  I knew she was a huge pumpkin fan so I wanted to figure out a good pumpkin recipe.  First I was thinking of doing a pumpkin cheesecake, but as you know cheesecakes are pretty temperamental so I didn’t feel like dealing with it. As usual I was looking around for on the web for pumpkin recipes and came across an interesting this recipe from Blog Chef and I knew I needed to try it out for this dinner party.

The brownies turned out great, they were moist, sweet, and spicy.  I am not a pumpkin pie fan so this is a great alternative for a dessert.


Pumpkin Brownies

Yields: 12 brownies | Prep Time: 30 minutes| Cook Time: 40-45 minutes

¾ cup all purpose flour
½ tsp baking powder
½ tsp salt
¾ cup butter (melted)
1 ½ cups white sugar
2 tsp vanilla extract
3 eggs
¼ cup cocoa powder
½ cup semi-sweet chocolate chips
½ cup pumpkin puree
½ cup walnuts (chopped)
1tsp cinnamon
½ tsp ground cloves
½ tsp nutmeg

Pre-heat the oven to 350 degrees and line an 8×8 inch baking dish with aluminum foil. Lightly grease the foil. In a bowl combine flour, baking powder and salt.

 In a separate bowl mix together melted butter, sugar, and vanilla. Beat in the eggs (one at a time). Add in the flour mixture, a little at a time and stir until the batter is evenly moistened. Divide the batter in half evenly into 2 separate bowls.

In one of the bowls blend in the cocoa powder and chocolate chips. In the second bowl of batter stir in pumpkin puree, walnuts, cinnamon, cloves and nutmeg.

Spread ½ of the chocolate batter mixture into the bottom of the baking dish. Pour ½ of the pumpkin batter mixture over that. Repeat the layers, ending with a pumpkin layer. Drag a kitchen knife or spatula through the layers in a swirling motion creating a marble appearance. 

Bake in the oven at 350 degrees for 40-45 minutes or until a toothpick inserted into the center comes out clean. Cool and cut into squares.

Similar Recipes:

Swedish Brownie ”Kladdkaka”
Salted Caramel Brownies
Pumpkin Cupcakes with Maple Frosting
Pumpkin Bread

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27 Responses to “Pumpkin Brownies”

  1. 1

    Brownie Power — October 24, 2010 @ 9:13 pm

    These pumpkin brownies look wonderful!! I will back them this week for my children. I will let you know how it goes. Thanks!

  2. 2

    redmenace — October 25, 2010 @ 3:13 pm

    Oh my. What a wonderful idea. I’m very inspired. Pumpkin makes everything better!

  3. 3

    Splendid Willow — October 25, 2010 @ 10:08 pm

    Knowing you is not good for my figure! Those brownies look divine!

    A warm hug to you,


  4. 4

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    Cranberry and White Chocolate Streusel Bars — Delishhh — November 7, 2010 @ 10:35 pm

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  6. 6

    Megan — November 20, 2010 @ 4:07 pm

    Brownies and pumpkin are two of my favorite things! Looks good to me! 🙂

  7. 7

    Heather Davis — November 22, 2010 @ 2:59 am

    I am with Megan – two of my favourite things! Can’t wait to try. H x

  8. 8

    sarahworldcook @ — February 21, 2011 @ 4:18 pm

    These look wonderful. I love pumpkin and am always looking for more recipes to try. Will definitely give this one a go.

  9. 9

    Lindsey — May 11, 2011 @ 4:48 am

    These look amazing.. two of my favorite things (pumpkin and chocolate) in one recipe!

  10. 10

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  11. 11

    Katherine Martinelli — October 8, 2011 @ 10:48 am

    I am loving the combo of chocolate and pumpkin here!! These sound right up my alley. Thanks for linking up to my blog party!

  12. 12

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  16. 16

    Courtney McElveen — October 31, 2012 @ 4:48 pm

    The first thing I look for when reading a blog post with a recipe is a comment from someone who actually made it – so here’s one. These are amazing. Literally the best brownies I’ve ever had, and I’m a total brownie girl.

    Here’s what I did differently:
    -I only did pinches of nutmeg and cloves. I’m not a huge fan of bitter spices. This definitely would’ve given the brownies more of a spicy bite to them, which just isn’t my style but I’m sure they’re great with them in there full-force.
    -I have a nut allergy so I nixed the walnuts but doubled the chocolate chips, on accident.
    -Definitely make sure you swirl the pan before you bake it, it integrates the batters together which makes them a lot better (I’ve made 3 batches for 3 separate occasions so just speaking from experience)
    -lastly, don’t be alarmed by how little batter it seems like you have. I couldn’t really spread my chocolate batter all the way to the edges but maybe I didn’t separate the portions evenly – regardless, I was a little concerned when I was layering mine but I didn’t have enough, but as I’ve mentioned, they turned out amazing every single time.

    If you’re thinking about making these, just do it – you won’t regret it.

    • Delishhh replied: — November 2nd, 2012 @ 7:10 am

      Courtney, THANK YOU for the awesome feedback and advice. Love hearing from readers!

  17. 17

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