Day #2 of all things pumpkin at Sweet Heat Chefs!
Who doesn’t love brownies? My daughter, Jasmine’s favorite thing to make are brownies, usually from a box though. I decided to try my hand at home-made brownies and well with FALL officially here and all, why not mess with the best of both worlds and add some pumpkin to the mix?! The result is a dense chocolatey ooey gooey creamy pumpkin mass of goodness, yes I said all that! You won’t believe me until you try the ridiculously rich brownies you are about to see here!
1/2 cup (1 stick) butter
1 cup dark chocolate chips
4 large eggs
1 1/2 cups sugar
2 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 cup pumpkin puree
3 Tbsp. coconut oil
1 tsp. cinnamon
1/4 tsp. ground nutmeg
- Preheat the oven to 350 degrees F. and spray a 9″x 9″ cake pan with nonstick spray.
- In a small saucepan, melt the butter over medium heat. Add the chocolate and remove from heat. Let sit for a few minutes, then stir until smooth.
- In a large bowl add eggs, sugar and vanilla and in a smaller bowl add flour, baking powder and salt.
- In the large bowl beat mixture for 3-4 minutes, until thick.
Add the flour, baking powder and salt mixture slowly and beat just until combined.
- Take about 2 cups of the batter into the smaller bowl that had the dry ingredients and add in the pumpkin, oil, cinnamon and nutmeg and stir until well combined.
Dump melted chocolate into the remaining batter (without pumpkin) and spread a little more than half of the batter into the prepared pan.
Top the brownie mixture with 3/4 of the pumpkin batter and smooth over top.
Top pumpkin mixture with remainder of brownie batter
Using a tablespoon, dollop 9 spoonfuls of remaining pumpkin mixture on top of brownies.
Using a skewer or knife swirl the pumpkin dollops through the first layer of brownie batter creating a swirly/marbled effect.
Bake for 40 minutes, until just set and starting to pull away from the sides of the pan. Makes 16 brownies.