Pumpkin Swirl Brownies

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    Pumpkin Swirl Brownies

    Pumpkin Swirl Brownies

    (375)
    1hour


    314 people made this

    Rich chocolate flavours are nicely complemented by pumpkin and spices in these delicious autumnal bars.

    Ingredients
    Serves: 16 

    • 3/4 cup (90g) plain flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 170g butter, melted
    • 1 1/2 cups (300g) white sugar
    • 2 teaspoons vanilla essence
    • 3 eggs
    • 1/4 cup cocoa powder
    • 1/2 cup dark chocolate chips
    • 1/2 cup cooked, pureed pumpkin
    • 1/2 cup (60g) chopped walnuts
    • 3/4 teaspoon ground cinnamon
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon ground nutmeg

    Directions
    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Preheat oven to 180 degrees C. Grease a 20cm square baking pan. Stir the flour, baking powder and salt together in a bowl.
    2. In another bowl, stir together the melted butter, sugar and vanilla essence; beat in the eggs one at a time with a spoon. Gradually add the flour mixture and stir the batter until it's evenly moistened. Divide the batter in half in two separate bowls.
    3. Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves and nutmeg.
    4. Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan and follow with 1/2 of the pumpkin batter. Repeat the layers, ending with a pumpkin layer, and drag a kitchen knife or small spatula gently through the layers in a swirling motion to create a marbled appearance.
    5. Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the centre comes out clean, 40 to 45 minutes. Cool in the pan, cut into squares, and serve.
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    Reviews and Ratings
    Global Ratings:
    (375)

    Reviews in English (373)

    by
    110

    This is a delicious fall brownie. I admit I am partly responsible for authoring this recipe, but I don't think I've had a better brownie, and my girlfriend has made some serious brownies in the past. Using her already deliciously moist and dense brownie recipe as a base, the pumpkin component makes this easily the moistest baked good I've ever had. It's exactly what you'd get if a brownie and a slice of pumpkin pie had a baby.  -  22 Oct 2009  (Review from Allrecipes USA and Canada)

    by
    97

    Excellent! We love these. Followed the recipe, using canned organic pumpkin, mini chocolate chips and baked them in mini muffin tins. I used a small ice-cream scoop and just layered the two mixtures (did not swirl). The bake time was approx 23 min in my oven. At 18 minutes, I sprinkled additional mini choc chips and chopped walnuts on top and returned to the oven for the last 5 minutes. Perfect, delicious little bites that definately taste like autumn. By not swirling the two batters together, I think the pumpkin flavor really came through. Perfectly spiced, moist, and slightly dense. We really enjoyed these and will make them again. Thanks for sharing!  -  21 Oct 2010  (Review from Allrecipes USA and Canada)

    by
    63

    These are incredible! I've made them 3 times since the end of October, and i am not usually a chocolate/brownie "person"...although i LOVE pumpkin desserts! The first time i made them i followed the directions exactly (except i omitted the walnuts and added ground ginger to the pumpkin half). When i added the cocoa to the the one half, it became sooo thick i could just barely spread it. And when i added the pumkin to the other half, it became very runny and there was TONS. Made the layering process a little tricky! HOWEVER they turned out absolutely amazing, if not a little cake-like. The next time i made them, i split the base batter unevenly so there was a little more batter for the chocolate half. Both halves were much easier to work with this way ( i added slightly more cocoa powder/pumpkin puree too.). In an emergency i had put them in the fridge to cool the second time i made them, and when i tried one it was MUCH chewier than the first batch which was a pleasant surprise! Maybe due to the cooling process? ANYway, these are one of the best desserts i've ever had, and one of the only things i've baked where i just can't seem to mess them up! A winner for sure ( And wonderful for impressing people ;-D ) !!  -  27 Nov 2009  (Review from Allrecipes USA and Canada)

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