Sunday, December 2, 2018

Pumpkin Pie Swirl Brownies


When pumpkin pie meets dark chocolate brownie, it is a fast friendship!

Let's make something clear first: this recipe sounds like making two recipes, and that sounds like twice the work. I get it, but I also get YOU, and life and how time is precious. So, this is the easiest pumpkin pie mix you will ever make and the fastest brownie base!

Don't worry - this will come together quick!




The trick is sweetened condensed milk - this takes care of the sugar and cream in the recipe and is a guaranteed way to get dense, moist and creamy pumpkin pie results!

Now let's go!

First make the brownie batter. It all starts with plenty of dark chocolate and a bit of butter. Melt them together.




For the fudgiest brownies, mix the sugar with the eggs so that the sugar dissolves to form a syrup. Add the warm chocolatey mixture and fold in the flour. Spread most of this goodness in the base of your pan and reserve a bit for swirling on top.

Next up: the pumpkin pie mixture!


All you need to do here is whisk all of the ingredients in a bowl to blend: pumpkin puree, sweetened condensed milk, egg, spices, pinch of salt and flour. Spoon this over the brownie mixture in the pan and then swirl remaining brownie batter on top to create a marbled effect. Top with pepitas and bake until slightly puffed.

Let these cool completely before slicing, and for best results, refrigerate for 1 hour to enjoy a super fudgy texture.



Save the middle piece for yourself, and then share!

xo
Christina.

Pumpkin Pie Swirl Brownies
makes 16 brownies

For the brownie batter:
5 oz (142g) dark chocolate (I love these callets!)
6 tbsp (84g) unsalted butter
2 large eggs
¾ cup (200g) granulated sugar
½ tsp pure vanilla extract
½ tsp salt
½ cup (70g) all-purpose flour

For the pumpkin swirl:
¾ cup (180ml) pumpkin puree
½ cup (120ml) sweetened condensed milk
1 large egg
½ tsp cinnamon
½ tsp ground ginger
1/8 tsp nutmeg
1/4 tsp allspice 
1 tsp flour
pinch salt
1 tbsp pepitas

Preheat your oven to 350 degrees F and line a 8x8-inch baking pan with parchment paper.

To make the brownie batter, melt chocolate and butter in a double boiler or in the microwave until smooth; set aside.

Whisk eggs, sugar, vanilla and salt until smooth and sugar is nearly dissolved. Add warm chocolate mixture stir to combine. Add flour and fold it in evenly. Reserve 1/4 cup of this batter and pour the remaining mixture into the prepared pan. Spread it out in an even layer.

To make the pumpkin swirl, whisk together pumpkin puree, sweetened condensed milk, egg, spices, salt and flour. Spoon this over the brownie batter in the pan and then dollop reserved brownie mixture on top. Use the back of a knife to swirl the two mixtures together and sprinkle pepitas over top. Bake for 30-33 minutes until a toothpick inserted in the centre comes out with just a few moist crumbs attached. Let cool completely in the pan and then refrigerate for 1 hour before slicing. Enjoy!

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