It’s the season for pumpkin related things right? Actually, the season for pumpkin spice everything began awhile ago. I just haven’t had lots of people clamoring for pumpkin related things this year so I haven’t made any. But anyway, I saw a recipe for these brownies awhile ago and I decided to give them a try as a Friday night activity.
The brownies made as-is aren’t bad at all. They had a nice chocolate flavor with a hint of pumpkin and spice. I would have preferred more pumpkin and spice and highlighted the pumpkinness of the brownies…because they’re not your normal brownie.
In the end, I did change up the recipe because 1) I didn’t want to make a 9×13 pan of brownies every time, 2) I think the pumpkin:brownie ratio could have been bigger, 3) I normally have semi-sweet chocolate on hand but not bittersweet, and 4) I almost never have all spice.
Here’s my adaptation:
- 4 oz unsalted butter, melted
- 5 oz semisweet chocolate chips
- 0.75 cup + 1 tbsp granulated sugar
- 2 eggs + 1 egg
- 1.5 tbsp vanilla extract
- 0.5 tsp baking powder
- 2 tbsp cocoa powder, sifted
- 0.25 tsp salt
- 2.125 oz all purpose flour
- 4 oz cream cheese, softened
- 0.75 cup pumpkin purée (it’s about half a can if using canned)
- 1 tsp ground cinnamon
- 0.5 tsp ground cloves
- 0.5 tsp ground nutmeg
- Preheat oven to 350deg F.
- Prep 7×11 pan. Spray, butter, oil, flour, parchment, whatever.
- In a large bowl, combine melted butter and chocolate chips. Stir until smooth.
- Add 0.5 cup sugar, 2 eggs, vanilla. Stir until combined.
- Sift in baking powder, cocoa powder, flour, and salt. Stir until combined.
- In a separate bowl, combine cream cheese, pumpkin, 1 egg, 1 tbsp sugar. Stir until incorporated.
- Sift in cinnamon, cloves, and nutmeg. Stir until combined.
- Pour about 0.75 of the brownie batter into the baking dish and spread evenly.
- Pour the pumpkin mixture on top of the brownie batter and spread evenly.
- Drop spoonfuls of the remaining brownie batter on top of the pumpkin mixture and swirl through the batters with a knife.
- Bake for about 50 min or until a toothpick inserted into the center just comes out clean.
- Use whatever spices you like with your pumpkin. I’m always a fan of cinnamon. You could use a pumpkin pie spice mix too if you wanted.
- Double the recipe to make a 9×13 pan of brownies.
- I would probably also add chopped walnuts if allergies were not a concern.