Pumpkinbrownies Recipes

Steps:

• Preheat oven to 375°F.
• Coat a 13x9x2-inch baking pan with vegetable spray.
• Combine all ingredients and beat well.
• Pour into prepared pan and bake for 30 to 40 minutes.
• Cool on a wire rack; cut into bars.

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.

Steps:

• Grease a square 8x8 pan with cooking spray.
• Blend the pumpkin, sugar, egg and egg whites, and applesauce until smooth.
• Add the flour, baking powder, salt, (and cocoa powder if using that method); blend until smooth.
• Melt the chocolate (I put the the 1-oz square in a small dish and microwaved on high for 30 seconds) and blend it into the mixture, incorporate completely.
• Add the spices and fully blend them inches.
• Mix in the chocolate chips, then spread the mixture evenly into the pan. You might need a rubber scraper to do this.
• Bake at 350. Depending on your oven strength, bake for 20-30 minutes or until completely set. (My convection oven only needed 20 minutes.) Cut into squares, 4x4 to yield 16 brownies.

Steps:

• Make the crust: Preheat the oven to 325˚. Melt 6 tablespoons butter. Pulse the graham crackers in a food processor until finely ground. Add 3 tablespoons sugar and 1/4 teaspoon salt and pulse to combine. Drizzle in the melted butter and pulse to make moist crumbs. Press the crumbs on the bottom and up the sides of a 9-inch pie plate. Bake until toasted, 10 to 12 minutes.
• Make the brownie layer: Increase the oven temperature to 350˚. Combine the remaining 6 tablespoons butter and the chocolate in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water); cook, stirring, until melted, about 3 minutes. Remove the bowl from the pan. Whisk in the remaining 1/2 cup sugar and 1/4 teaspoon salt, then the egg yolks and vanilla. Whisk in the flour until just combined. Spread the batter evenly over the crust. Bake until just set on top, about 20 minutes.
• Meanwhile, make the pumpkin layer: Whisk the pumpkin puree and heavy cream in a medium bowl until smooth. Whisk in the egg and vanilla. Stir in the sugar, flour, pumpkin pie spice and salt until smooth. Pour over the hot brownie layer and spread evenly with a rubber spatula. Return to the oven and bake until the pumpkin layer is set, 10 to 15 minutes (cover the edges with foil if the crust is getting too dark). Transfer to a rack and let cool completely in the pan, then refrigerate until cold, at least 2 hours. Serve with whipped cream.

Steps:

• Preheat the oven to 350 degrees F. Butter the bottom and side of a 91/2-inch deep-dish pie plate. Make the brownie filling: Heat the butter, chocolate chips and brown sugar in a medium saucepan over medium heat, whisking occasionally, until the butter and chocolate are melted. Remove from the heat. Whisk in the eggs, one at a time, then the vanilla, whisking until smooth. Whisk in the flour, cocoa powder, baking powder and salt until combined.
• Pour about one-third of the brownie batter into the prepared pie plate; set aside the remaining batter. Bake until just starting to set and the top is shiny, about 20 minutes.
• Meanwhile, make the pumpkin filling: Combine the pumpkin puree, heavy cream, egg, granulated sugar, flour, pumpkin pie spice and salt in a medium bowl; whisk until smooth.
• Pour the pumpkin filling over the warm brownie layer. Stir 1 tablespoon water into the remaining brownie batter, then spoon the batter (in about 6 scoops) onto the pumpkin filling. Use the back of the spoon to pull the brownie batter into the pumpkin filling and create a swirled pattern. Bake until the pie is set, 40 to 45 minutes. Transfer to a rack and let cool completely. Serve with vanilla ice cream.

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.

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.

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.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, letting foil hang 2 inches over sides of pan. Spray foil with cooking spray. Make brownie batter as directed on box. Spread in pan.
• Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 hour 30 minutes.
• Using foil to lift, remove brownie from pan, and peel foil away. In small bowl, stir frosting and food color until blended. Remove 1 tablespoon frosting; spoon into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag; set aside.
• Spread remaining frosting on top of brownie. Sprinkle crushed cookies in 4 rows on top of frosting, about a generous tablespoon per row. Sprinkle decors over top. Place candy pumpkins in 4 rows by 4 rows. Pipe small green lines for vines (see photo as guide).
• Cut into 4 rows by 4 rows with one of the candy pumpkins in center of each brownie. Store covered in airtight container.

Steps:

• Preheat oven to 160 C (fan). Line a 9", 23cm square baking dish/tin with baking paper
• Melt chocolate and butter over low heat
• Mix flour, baking powder, bicarb, salt, mixed spice, cocoa and sugar in large bowl
• Mix pumpkin puree with chocolate and butter mixture
• Add wet ingredients to dry and mix (don't over mix) to combine. Add chopped walnuts
• Pour into tray and smooth out the top, bake for 45min. Leave in tin for 20min before placing on cooling rack.

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.