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My review
Pumpkin Brownies
8
CroqueMadame
"A twist on a classic brownie recipe--perfect for fall! Rich chocolate flavors are nicely complemented by pumpkin and spices."
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Ingredients
1 h servings 241Original recipe yields 16 servings (1 - 8x8 inch pan of brownies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan. Stir the flour, baking powder, and salt together in a bowl.
- In another bowl, stir together the melted butter, sugar, and vanilla extract; beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it's evenly moistened. Divide the batter in half in two separate bowls.
- Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.
- Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. Repeat the layers, ending with a pumpkin layer, and drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance.
- Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan, cut into squares, and serve.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 311422 Ratings
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Most helpful positive review
10/21/2010
Excellent! We love these. Followed the recipe, using canned organic pumpkin, mini chocolate chips and baked them in mini muffin tins. I used a small ice-cream scoop and just layered the two mixt...
Most helpful critical review
12/13/2010
I followed this recipe exactly and had to leave them in the oven much longer than the called for time. They were still mushy. Unfortunately I couldn't get my family to eat many of them. They tas...
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10/21/2010
Excellent! We love these. Followed the recipe, using canned organic pumpkin, mini chocolate chips and baked them in mini muffin tins. I used a small ice-cream scoop and just layered the two mixt...
10/22/2009
This is a delicious fall brownie. I admit I am partly responsible for authoring this recipe, but I don't think I've had a better brownie, and my girlfriend has made some serious brownies in the ...
11/27/2009
These are incredible! I've made them 3 times since the end of October, and i am not usually a chocolate/brownie "person"...although i LOVE pumpkin desserts! The first time i made them i followed...
10/13/2011
These things are evil!!! I can feel my pants getting tighter! I used half oil & half butter, because I recently saw on America's Test Kitchens that oil helps to make a chewier brownie. I minimal...
10/24/2009
Sooooo good!! I added a little less butter, a little more cocoa, half chocolate, half butterscotch chips, a little more of the spices, and reduced the cooking time to about 35-40 minutes and the...
10/24/2010
I made these brownies for our church's food booth at a local pumpkin farm. They were the hit of the day. I took orders for more and had to bake them the following weeks for the sale again. Si...
11/5/2010
HELPFUL TIP: My oven tends to be a tad fast, but even so... I can't imagine using the full bake time!! Be sure to check on it. It only took mine 33 min to finish. Absolutely love these :) I ...
9/1/2010
I LOVED these brownies! I think next time I make them I might cut down on some of the butter because the pumpkin acts as a moistner as well so the brownies were a touch on the greasy side, but t...
11/29/2010
GREAT recipe. Flavors are perfect together. Only thing is (and many people mentioned this) that the chocolate batter is really thick while the pumpkin batter is thin. Not a problem except for s...