PUMPKIN-BROWNIE SWIRL PIE
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Butter the bottom and side of a 91/2-inch deep-dish pie plate. Make the brownie filling: Heat the butter, chocolate chips and brown sugar in a medium saucepan over medium heat, whisking occasionally, until the butter and chocolate are melted. Remove from the heat. Whisk in the eggs, one at a time, then the vanilla, whisking until smooth. Whisk in the flour, cocoa powder, baking powder and salt until combined.
- Pour about one-third of the brownie batter into the prepared pie plate; set aside the remaining batter. Bake until just starting to set and the top is shiny, about 20 minutes.
- Meanwhile, make the pumpkin filling: Combine the pumpkin puree, heavy cream, egg, granulated sugar, flour, pumpkin pie spice and salt in a medium bowl; whisk until smooth.
- Pour the pumpkin filling over the warm brownie layer. Stir 1 tablespoon water into the remaining brownie batter, then spoon the batter (in about 6 scoops) onto the pumpkin filling. Use the back of the spoon to pull the brownie batter into the pumpkin filling and create a swirled pattern. Bake until the pie is set, 40 to 45 minutes. Transfer to a rack and let cool completely. Serve with vanilla ice cream.
PUMPKIN SWIRL BROWNIES
I wanted to make some kind of sweet pumpkin dessert, so I went searching online and found several different pumpkin-chocolate combinations. I decided on pumpkin swirl brownies--I had never had that combination before, and it turns out it's delicious. These brownies are very dense and rich and sweet, so be warned.
Provided by comfortablefood.com
Categories Fruits and Vegetables Vegetables Squash
Time 1h20m
Yield 24
Number Of Ingredients 25
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a large baking pan; line the bottom with aluminum foil, leaving a 1-inch overhang on all sides and grease the foil.
- Beat cream cheese and butter together in a medium mixing bowl on high speed until well combined, about 30 seconds. Add sugar and mix well.
- Beat pumpkin, maple syrup, egg, vanilla extract, cinnamon, and ginger into cream cheese mixture until combined. Stir in flour and set cream cheese mixture aside.
- Whisk boiling water, cocoa, and espresso together in a bowl until smooth. Add unsweetened chocolate and whisk until melted. Whisk in oil and butter. Add eggs, egg yolks, and vanilla extract and whisk until mixture blends and comes together. Mix in sugar. Stir in flour and salt and fold bittersweet chocolate into brownie batter.
- Spread brownie batter into the prepared pan and spoon cream cheese mixture on top in several mounds. Use a knife to gently swirl cream cheese into chocolate batter.
- Bake in the preheated oven until the center is very set and a toothpick inserted in the center comes out clean, about 50 minutes.
- Cool brownies in the pan on a wire rack. Use foil to lift cooled brownies out of pan and slice.
Nutrition Facts : Calories 266.5 calories, Carbohydrate 32.8 g, Cholesterol 51.5 mg, Fat 14.4 g, Fiber 2.1 g, Protein 3.5 g, SaturatedFat 6 g, Sodium 161 mg, Sugar 22 g
PUMPKIN-CREAM CHEESE SWIRL BROWNIES
Steps:
- Prepare the brownie mix according to package directions and pour into a prepared 13-by-9-inch baking dish. Mix the cream cheese, pumpkin pie filling and egg together in a large bowl. Spoon dollops of the pumpkin mixture over the brownie batter and use a butter knife to swirl the two flavors together. Bake as directed.
PUMPKIN PIE SWIRL BROWNIES
If you love brownies and pumpkin pie, this recipe is one to try. It's two classic desserts, fudgy brownies and spiced pumpkin pie, combined into one decadent treat.
Provided by Food Network Canada
Categories bake,dessert,Holiday/Event,thanksgiving
Time 4h5m
Yield 24 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºF. Spray a 13×9-inch baking pan with cooking spray or grease with a little extra butter and line with parchment paper.
- In a large bowl, mix to combine sugar, butter, eggs and vanilla. Stir in flour, salt and baking powder. Transfer 1¼ cups of the batter to a medium bowl and to this stir in pumpkin puree cinnamon, ginger and nutmeg until fully combined. To remaining the non-pumpkin batter in the large bowl, mix in cocoa until fully combined; reserve 2/3 cup cocoa batter and place in a small bowl.
- Spread all but reserved 2/3 cup cocoa batter into the prepared pan. Next, spread entire amount of pumpkin batter evenly onto the cocoa batter. Overtop of batters, dot with with reserved 2/3 cup chocolate batter. Use the tip of a paring knife or skewer to drag and swirl cocoa batter dots into the pumpkin and cocoa batter bases below, creating a marbled look.
- Bake for 45 to 50 min, until a toothpick inserted comes out clean. Cool completely in pan before cutting into 24 squares. Serve. Freeze brownies for up to 2 months, or refrigerate for up to 1 week. To up the decadence upon serving, top a scoop of vanilla ice cream with cubes of the chilled pumpkin swirl brownies.
PUMPKIN SWIRL BROWNIES
This brownie gets rave reviews for a reason! When you combine some of the best dessert ingredients: cream cheese, pumpkin and cinnamon - into one delicious brownie you really can't go wrong.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. In small bowl, mix cream cheese and sugar with spoon until smooth. Add pumpkin, flour, cinnamon, nutmeg and egg white; mix until well blended. Set aside.
- Make brownie batter as directed on box, adding reserved egg yolk. Reserve 1/2 cup brownie batter; set aside. Spread remaining batter in pan. Spoon filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved brownie batter in center of each filling dollop. Draw knife through mixture in four straight lines horizontally, then vertically for swirled design.
- Bake 30 to 35 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate at least 1 hour until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 190, Carbohydrate 28 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Brownie, Sodium 115 mg, Sugar 20 g, TransFat 0 g
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