Pumpkin Swirl Brownies
Yep, another post where I bake with pumpkin products. As an unapologetic pumpkin-lover, I’ll let you into a little blog preview/secret: Hailey and I have no plans on stopping this pumpkin obsession.Though this might be due to my lack of self-control around Trader Joe’s various pumpkin products … oops … I have so many ideas on how to incorporate this delicious orange goop into all my favorite fall foods. I’ll probably even write a few of these posts while in a Starbuck’s PSL-haze. So, we better just get it over with and rename this blog, “Cathy and Hailey Cook With Pumpkin.” But hey, at least we’ll be predictable, right?!
At the risk of over sharing and losing all resemblance of a social life, I’m going to share with you, the reader, how I spent my last Sunday. (Whatever, I’m about to go into a PSL happy coma anyways). I went to a cat’s 2nd birthday. One of my friend’s threw her cat a Mad Hatter-themed birthday party, complete with presents and party favors. I’ve got to say, it was really fun. Chester (the cat) ended up leaving the party after we tried to dress him up in his new dinosaur costume (purchased partially by yours truly), leaving a handful of girls around to drink mimosas, swap stories and eat these brownies.
A few words on these brownies: this is my favorite brownie recipe ever. There’s been weeks where my roommate Marta and I can polish off a pan of these brownies in under a week. Now that’s
impressive a skill since these are some of the densest, moistest and richest brownies I’ve ever eaten. I added a cream cheese- pumpkin swirl to the top (while singing “chocolate and pumpkin swirrrrrlllll” … anyone who gets this reference, gets me) just because I’m always in the pumpkin mood.
Hope you enjoy!
1 1/2 Cups of Flour
1/3 Cup of Cocoa Powder
1/2 Tsp. of Instant Coffee
1/2 Tsp. of Salt
3/4 Cup of Butter, at room temperature
1/2 Cup of Brown Sugar
1 Cup of Sugar
2 Cups of Chocolate Chips (I used semi-sweet chocolate)
2 Tsp. of Vanilla Extract
4 Large Eggs
3 Oz. of Cream Cheese, softened
1/2 Cup of Canned Pumpkin Puree
3 Tbsp. of Sugar
1 Tsp. of Cinnamon
1 Tsp. of Nutmeg
In a large bowl, mix the flour, cocoa powder, coffee, salt, sugar and brown sugar together. Set aside. In a microwave safe bowl, microwave the chocolate chips, vanilla extract and butter at 30 second intervals until melted completely. Make sure that you stir the chocolate chips in between each microwaving session to help the heat distribute faster and more evenly. Mix the melted chocolate into the dry ingredients and stir completely. Stir in one egg at a time, taking care not to over mix. Set aside.
In a separate bowl, combine cream cheese, pumpkin puree, an egg, sugar, cinnamon and nutmeg. Set aside.
In a 9X9 inch greased pan, pour in 90 percent of the brownie batter. Once the batter settles, spoon pumpkin mixture on top, covering most but not all of the batter. Then do the same for the last 10 percent of the brownie batter. Take a clean butter knife and slightly swirl together the brownie and pumpkin. Bake in the oven at 350 degrees for approximately 50-60 minutes, or until an inserted knife comes back slightly fudgy.