Pumpkin Chocolate Brownies
During my recent trip to California, I had the opportunity to see some Fall leaves, something I just don’t get the chance to do in South Florida. These beautifully colored leaves reminded me that there are places in the world that actually do get to see Autumn and the changing colors.
Once I got back home, I walked into Whole Foods to see rows and rows of pumpkins lined up. It is a tad too early for me to buy our pumpkin for Halloween, because the Florida heat tends to ruin it well in advance of the holiday, itself; but it is never too early to bake with pumpkin.
I started thinking about the various combinations that work well with pumpkin — ginger, cinnamon and chocolate to name a few. I have a Pumpkin Cheesecake that I love baking, but I wanted to try something new.
I decided on a chocolate brownie base that is topped with a pumpkin/cinnamon/ginger/cream cheese layer on top. I then take a large spoon and swirl/fold the two layers into each other without completely blending them together.
The kitchen smelled just like a fall day should, sugar and spice and everything nice. The taste is yummy warm, but after eating the Pumpkin Chocolate Brownies cold, I realized that this is truly the way they should be served.
If I could ignore the 90° weather, I could almost imagine that Autumn has arrived. Not that I would trade my yearlong gorgeous weather for anything evenly closely resembling the Cleveland winters with which I grew up; especially since I can whip up my imaginary Autumn in my kitchen anytime I want. You can, too.
| Pumpkin Chocolate Brownies | | Print |
- Pumpkin layer:
- 16 ounces (1 pound) cream cheese, softened
- ½ cup sugar
- 1 egg plus 1 egg yolk
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 7½ ounces pumpkin puree
- Brownie layer:
- 12 tablespoons (1½ sticks) unsalted butter
- 3 ounces unsweetened chocolate
- 1 cup all purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 eggs
- 1¾ cups sugar
- 1 teaspoon vanilla extract
- confectioners sugar for dusting
- Preheat oven to 325°. Line a 9” x 13” baking pan with parchment paper and set aside.
- For the pumpkin layer:
- Place cream cheese and sugar in a large mixing bowl. Beat for three minutes until creamy, scraping the bowl down as needed. Add egg and egg yolk, followed by cinnamon and ginger. Lastly, blend in pumpkin puree. Set aside until needed.
- For the brownie layer:
- Microwave butter and unsweetened chocolate together in a microwaveable bowl until melted. Stir to combine and set aside.
- Whisk flour, cocoa powder, baking powder and salt together. Set aside.
- Beat eggs and sugar together. Add ½ of butter/chocolate mixture, followed by ½ of dry ingredients. Continue until all of the butter/chocolate and dry ingredients are blended in, scraping the bowl down in between additions. Add vanilla.
- Transfer the brownie layer to the parchment lined baking pan. Use the back of a spoon to spread it around. This will not be a thick layer.
- Evenly pour the pumpkin layer over the brownie layer. Use a spoon to gently fold and swirl the two layers, being careful not to blend them together.
- Bake on the middle rack in a 325° oven for 45 minutes. Cool completely on cooling rack. Refrigerate for at least 2 hours before cutting.
- Lift parchment paper out of pan and transfer to a cutting board. Dust with confectioners sugar. Cut into individual brownies.
- Betsy's tidbits:
- I buy a 15 ounce can of pumpkin puree and eyeball ½ of the can.
- As the layers are folded and swirled, rather than blended, the brownies will look a bit different each time you bake them. The overall look is similar.
Can you please bake 2 dozen and overnight them ASAP! I’d really like them for breakfast. I’ll give it five stars in advance.
Anytime Jackie. If they are not there in time, simply bake a batch and pretend I sent them!
What would happen if you did not line the pan with parchment paper but rather buttered and floured (yes, I’m old fashioned) the pan instead, just as I do for your Budge’s Brownies? I’m very anxious to make these. They look delicious.
They should be fine baking them in a buttered/floured pan. Enjoy!
Getting ready to make these sometime today. Want to save a couple for a friend. Do they freeze well? Thanks.
M.,
Pumpkin Chocolate Brownies freeze beautifully.
Is there any easy solution for lining the pan with parchment paper, as you have done? I decided to try it. After 10 minutes just when I thought I was getting it, the paper tore. So, I’ve gone back to the old fashioned way of butter and flour but I would like to know for the future. Thank you.
M.,
I turn my pan upside down and wrap the parchment around the outside, pressing the seams so that they will ‘remember’ where they are supposed to be once I turn the pan over. Right the pan and place the parchment inside. The seams are set, but you may need to fold the corners in a bit.
This is also how I line a pan with aluminum foil.
Hope this helps.
I made these for a family who were sitting shiva and that a a taste of sweet autumn would help them through this difficult time. I had a few left over so I brought them to a family dinner. People each took one but then I saw, as they were saying “no thank you for seconds”, that they would cut little slices and put that on there plates. Slowly but surely the brownies started to disappear. My son was full but quickly volunteered to take any leftovers home. I guess that is a sign of a successful dish.
Nancy,
Thank you for your descriptive comment. I can picture everyone declining, only to come back for a sliver more!
I, previously, wrote and asked you about freezing. Sure didn’t have to worry about that. I, never, saw a plateful of brownies disappear that quickly. No one really knew what to expect prior to taking his/her first bite; then it was fun to hear them guessing the flavors that were added to the pumpkin. What a creative combination: the brownie and the creamy pumpkin swirled topping. The recipe may be seasonal, because you have posted it close to Halloween; but these are going to be on my menu year round.
M.,
I am thrilled that they were so well received. Now you will have to bake another batch to find out just how beautifully they freeze…if you can save some for the freezer.