Sunday, November 3, 2013

Take A Bite Of: Chocolate Pumpkin Marbled Brownies

Pumpkin season is in full tilt and we are just getting started. One of my favorite surprise combos years ago was a recipe for chocolate chip pumpkin cookies. Candidly, when I read the recipe, I just didn't feel it. However, that is what experiments are for and oh my, the taste was incredible. This year, I wanted to ante up the same combination with a new twist. Welcome to the incredible, thick, rich, dense dance of chocolate and pumpkin all marbled up into a brownie. Want some? Me too. From my kitchen to yours, enjoy every bite.

Chocolate Pumpkin Marbled Brownies

  • 1/3  cup plain Greek yogurt (you can also use 3 oz room temp cream cheese
  • 1  tablespoon  room temp butter
  • 1/2  cup  sugar
  • 1  egg
  • 1  cup  canned pumpkin
  • 1  teaspoon  vanilla
  • 1/2  teaspoon  ground cinnamon
  • 1/4  teaspoon  ground ginger
  • 1  tablespoon  all-purpose flour 
  • 1 1/4  cups  all-purpose flour
  • 3/4  teaspoon  baking powder
  • 1/2  teaspoon  salt
  • 6  ounces  unsweetened chocolate, chopped
  • 10 T butter, chopped
  • 2 1/4  cups  sugar
  • 4  eggs
  • 1/4  cup  milk
  • 2  teaspoons  vanilla
1. Preheat oven to 325 degrees F. Line a 13x9x2-inch baking dish with parchment or foil, extending over the edges of the pan. Spray w/ nonstick spray.

2. In a medium bowl blend greek yogurt OR cream cheese with 1 T butter in your mixer or w/ hand blender for 30 seconds. Add 1/2 cup sugar. Beat until combined. Add 1 egg, the pumpkin, 1 t. vanilla, the ginger and cinnamon until combined. Add 1 T flour. Set aside.
3. In a small bowl stir together the 1 and 1/4 cups flour, baking powder, salt.
4. In a large saucepan combine the chocolate and 3/4 cup butter. Cook and stir over low heat until melted and smooth. Remove from heat. Gradually add the 2 and 1/4 cups sugar beating with an electric mixer on low speed just until combined. Add the 4 eggs one at a time, beating well after each addition. Add milk and 2 t. vanilla. Gradually beat in flour mixture just until combined.
5. Spread chocolate mixture evenly in the prepared pan. Spoon pumpkin base mixture in several mounds on top of the chocolate batter. Using a knife or narrow spatula, gently swirl into chocolate batter. 
6. Bake about 60 minutes or until center is just set when pan is gently shaken. Cool in pan on a wire rack. Use foil to lift uncut brownies out of pan. Cut into brownies.

3 comments: said...

Hi, Jenny! I haven't talked to you in so long you probably have forgotten who I am! I used to do the Halfasstic blog.
Anyway, this recipe looks delicious and my younger daughter is a HUGE fan of anything pumpkin.
Now, I know you are thinking that I will make them for her, but alas, I am only going so far as to send her your recipe. ;-)
I'm the halfass mom, remember? LOL

injaynesworld said...

Looks amazing, but I hate to cook. Mostly, because I screw up everything I try to make -- and then there are all the dishes. I guess what I'm getting at here is, couldn't I just send you $$$. You bake, I eat. What a perfect relationship. :)

Unknown said...

Oh, these look lovely. What a shame it's my 5:2 fast day tomorrow… Hx