If you've never tried pumpkin and chocolate together, give the duo a go in this irresistible and easy recipe for marbled chocolate pumpkin brownies. Made with cream cheese, pumpkin, cinnamon and chocolate, this marbled brownie recipe is an instant classic. Sprinkle with walnuts to give your pumpkin brownies a nice crunch.

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan. Grease the foil; set pan aside.

    Advertisement
Instructions Checklist
  • In a medium mixing bowl beat cream cheese and the 1 tablespoon butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup sugar. Beat until well combined, scraping sides of bowl occasionally. Beat in 1 egg, the pumpkin, 1 teaspoon vanilla, the cinnamon, and ginger until combined. Stir in the 1 tablespoon flour. Set aside.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • In a small bowl stir together the 1-1/4 cups flour, the baking powder, and salt; set aside.

Instructions Checklist
  • 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 2-1/4 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. Beat in milk and the 2 teaspoons vanilla. Gradually beat in flour mixture just until combined.

Instructions Checklist
Instructions Checklist
  • Spread chocolate mixture evenly in the prepared pan. Spoon cream cheese mixture in several mounds on top of the chocolate batter. Using a narrow metal spatula, gently swirl the cream cheese mixture into the chocolate batter. If desired, sprinkle with walnuts.

Instructions Checklist
  • 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.

Tips

Layer brownies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days.

Nutrition Facts

159 calories; 8 g total fat; 5 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 43 mg cholesterol; 92 mg sodium. 76 mg potassium; 21 g carbohydrates; 1 g fiber; 16 g sugar; 2 g protein; 0 g trans fatty acid; 1215 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 1 mg iron;

Reviews (1)

145 Ratings
  • 5 star values: 73
  • 4 star values: 32
  • 3 star values: 13
  • 2 star values: 11
  • 1 star values: 16
Rating: Unrated
10/12/2016
So gooey and moist! I swapped pecans for the walnuts because it's what was in my cupboard.