Time 1h20m Yield 24 Number Of Ingredients 25 Steps:
Preheat the oven to 325 degrees F (165 degrees C). Grease a large baking pan; line the bottom with aluminum foil, leaving a 1-inch overhang on all sides and grease the foil. Beat cream cheese and butter together in a medium mixing bowl on high speed until well combined, about 30 seconds. Add sugar and mix well. Beat pumpkin, maple syrup, egg, vanilla extract, cinnamon, and ginger into cream cheese mixture until combined. Stir in flour and set cream cheese mixture aside. Whisk boiling water, cocoa, and espresso together in a bowl until smooth. Add unsweetened chocolate and whisk until melted. Whisk in oil and butter. Add eggs, egg yolks, and vanilla extract and whisk until mixture blends and comes together. Mix in sugar. Stir in flour and salt and fold bittersweet chocolate into brownie batter. Spread brownie batter into the prepared pan and spoon cream cheese mixture on top in several mounds. Use a knife to gently swirl cream cheese into chocolate batter. Bake in the preheated oven until the center is very set and a toothpick inserted in the center comes out clean, about 50 minutes. Cool brownies in the pan on a wire rack. Use foil to lift cooled brownies out of pan and slice.
Yield Makes 16 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Line bottom of pan with parchment paper; butter lining. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth. Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Beat in flour mixture. Divide batter between 2 medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make 1 more chocolate layer and 1 more pumpkin layer. Work quickly so batters don’t set. With a small spatula or a table knife, gently swirl the 2 batters to create a marbled effect. Sprinkle with nuts. Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.
Time 45m Yield 24 brownies Number Of Ingredients 4 Steps:
Prepare the brownie mix according to package directions and pour into a prepared 13-by-9-inch baking dish. Mix the cream cheese, pumpkin pie filling and egg together in a large bowl. Spoon dollops of the pumpkin mixture over the brownie batter and use a butter knife to swirl the two flavors together. Bake as directed.
Time 4h5m Yield 24 servings Number Of Ingredients 12 Steps:
Preheat oven to 350ºF. Spray a 13×9-inch baking pan with cooking spray or grease with a little extra butter and line with parchment paper. In a large bowl, mix to combine sugar, butter, eggs and vanilla. Stir in flour, salt and baking powder. Transfer 1¼ cups of the batter to a medium bowl and to this stir in pumpkin puree cinnamon, ginger and nutmeg until fully combined. To remaining the non-pumpkin batter in the large bowl, mix in cocoa until fully combined; reserve 2/3 cup cocoa batter and place in a small bowl. Spread all but reserved 2/3 cup cocoa batter into the prepared pan. Next, spread entire amount of pumpkin batter evenly onto the cocoa batter. Overtop of batters, dot with with reserved 2/3 cup chocolate batter. Use the tip of a paring knife or skewer to drag and swirl cocoa batter dots into the pumpkin and cocoa batter bases below, creating a marbled look. Bake for 45 to 50 min, until a toothpick inserted comes out clean. Cool completely in pan before cutting into 24 squares. Serve. Freeze brownies for up to 2 months, or refrigerate for up to 1 week. To up the decadence upon serving, top a scoop of vanilla ice cream with cubes of the chilled pumpkin swirl brownies.
Time 2h20m Yield 16 Number Of Ingredients 10 Steps:
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. In small bowl, mix cream cheese and sugar with spoon until smooth. Add pumpkin, flour, cinnamon, nutmeg and egg white; mix until well blended. Set aside. Make brownie batter as directed on box, adding reserved egg yolk. Reserve 1/2 cup brownie batter; set aside. Spread remaining batter in pan. Spoon filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved brownie batter in center of each filling dollop. Draw knife through mixture in four straight lines horizontally, then vertically for swirled design. Bake 30 to 35 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate at least 1 hour until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Time 55m Yield 12 serving(s) Number Of Ingredients 18 Steps:
Preheat oven to 350 degrees. Butter and flour an 8-inch square glass baking dish. With electric mixer; beat butter and brown sugar until smooth and fluffy. Add whole egg and 1 teaspoon vanilla. Add flour, baking powder, spices and salt. Add pumpkin, beat well, then add pecans. Batter will be thick. Spread batter into pan. Beat together cream cheese, 2 tablespoons sugar, egg yolk, heavy cream, and remaining 1/2 teaspoon vanilla until smooth. Drop by spoonfuls over batter. Using small knife, gently swirl cream cheese mixture to create a marble pattern. Bake in center of oven until tester inserted into center comes out clean, 35 to 40 minutes. Let pan rest on rack until brownies are just warm. Serve warm squares with a drizzle of warm caramel sauce and a spoonful of whipped cream or vanilla ice cream. If not serving immediately, cover with foil and let stand at room temperature for up to one day. Reheat in a 300 degree oven for 15 minutes before serving to serve warm.
Time 1h Yield 16 Number Of Ingredients 14 Steps:
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.
Time 45m Yield 20 servings. Number Of Ingredients 16 Steps:
Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides; grease paper. In a large bowl, whisk sugar, flour, cocoa, salt and baking soda. In a small bowl, whisk oil, eggs and vanilla; stir into dry ingredients just until moistened. , For pumpkin batter, in a large bowl, combine sugar, flour, salt, pumpkin pie spice and baking soda. In a small bowl, whisk pumpkin and eggs; stir into dry ingredients just until moistened. Spread half the cocoa mixture into prepared pan (layer will be thin). Drop half the pumpkin mixture by tablespoonfuls over top; gently spread to cover most of brownie mixture. Drop remaining pumpkin and cocoa mixtures by tablespoonfuls over pumpkin layer. Gently spread and swirl. , Bake until a toothpick comes out clean, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.
