Pumpkin swirled Brownies
Pumpkin season is here and let me tell you this pumpkin dessert is going to blow your mind. A chocolatey fudge brownie swirled with pumpkin with some spices is such a warm cozy dessert that you’re going to keep making these, even when pumpkin season is over. I already know this is going to be in my thanksgiving meal and i have a feeling it’s going to be in your menu as well. It is so good that my husband said this is the best pumpkin dessert he’s ever had (sorry my other pumpkin desserts). This is a must try dessert & i cannot stress that enough.
Happy Baking!
Servings: About 20 medium sized brownies. I baked it in a 9*13 pan
Prep Time: 20 mins
Cooking Time: 10-15 mins
Total Time: 30 minutes
Ingredients:
3 eggs + 1 yolk
1 stick/114g butter
1/3 cup granulated sugar
3/4 cup brown sugar
5 oz semi sweet chocolate
1.5 cups sifted flour
1/4 cup cocoa powder
11/4 cup pumpkin puree
1/4 cup vegetable/canola oil
1 tsp vanilla
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
3 tsp pumpkin spice
1/2-1 tsp cinnamon powder
Directions:
Preheat the oven to 350F.
In a bowl, melt the butter with the semi sweet chocolate. You can melt it in the microwave or in a double boiler.
In a mixing bowl, add the eggs, yolk and vanilla essence.
Add both the sugars and whisk it together. You can whisk by hand or an electric mixer. Mix till pale and fluffy. It can take 3-6 minutes. (It may take longer if done by hand)
Add sifted flour, salt, baking powder and soda and whisk it in just no lumps. Do not over mix.
Divide the batter equally into 2 bowls.
In one of the bowls, add the melted butter with chocolate and cocoa powder. Whisk till combined. It should be a fudge like batter.
In another bowl, add the pumpkin puree, oil and spices. Whisk till combined.
Grease a tray, place a parchment sheet on the base and grease it.
Pour the brownie batter on the tray and spread it out.
Pour the pumpkin batter over it and spread it out.
Swirl it with a knife to get a pretty swirled effect.
Lightly pat the tray lightly to ensure there are no spaces.
Bake at 350F for 10-12 minutes. Check with a toothpick if baked through.
Run a knife around the edges of the brownie pan when baked through.
Cover with plastic wrap and let it cool in the fridge for a couple of hours.
Cut and serve.
Tastes amazing warm with ice cream.
Tips/Notes:
You can use a neutral oil like canola or vegetable oil.
Melting butter and chocolate- Melt butter and chocolate in a microwave. Put it in for 1 minute, stir it and then 30 seconds stirring in between till melted well. OR place in a bowl over a pan of boiling water and melt it.
Do not over mix the batters. Mix till combined.
If you do not have parchment/butter paper you can grease and flour the baking mold.
After the swirling the layers, make sure to tap the mold lightly to ensure there are no air pockets. Do not tap it like crazy because you do not want to deflate the batters.
Do not over bake the brownies as it will dry out.
Letting the brownies cool before cutting it helps it unmold cleaning. It also helps the flavors set in.
These can be stored in an airtight container for 1-2 weeks. You can freeze these for 1-2 months,
Microwave it in a damp paper towel for 10-12 seconds to heat it up.
