If you’re seeking a scrumptious autumn treat, try these yummy Chocolate Pumpkin swirl brownies!
While we truly recommend you make them completely from scratch, if you prefer to cheat a little you can mix up a batch of brownies from a box mix (following the directions on the box) and add the instant coffee granules as listed below.
1/4 cup butter
6 oz semi sweet choc chips
3/4 cup sugar
2/3 cup flour
1/4 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla
1/4 teaspoon instant coffee granules
1 cup canned pumpkin puree
4 oz package cream cheese, room temperature
1/4 cup sugar
1 large egg
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon allspice, optional
Preheat oven to 350º and lightly grease an 8 or 9-inch square baking dish with butter or non-stick spray.
In a medium pot, melt butter and choc chips together on low. Stirring constantly. Remove from heat. Add sugar, flour, baking powder, salt, vanilla, coffee and both eggs, mixing well, set aside.
In a large bowl or mixer, beat together pumpkin puree, cream cheese, sugar and egg until combined.
Add cinnamon, nutmeg and allspice and stir until combined.
Pour 3/4 brownie batter into the baking dish and then cover evenly with pumpkin mixture.
Drizzle the remaining brownie batter over the layer of pumpkin and drag a knife through the mixture to create marbled pattern. Note: just a couple, mind you, or your brownies will look muddy instead of swirly!
Place baking dish in oven and bake for 40-50 minutes, or until toothpick inserted in center comes out mostly clean.
Remove brownies from oven and let cool 15 minutes before cutting into squares.