Pumpkin, chocolate and pecans come together in these decadent seasonal brownies. 

Pumpkin Swirl Brownies with Pecans

Hello, October! I welcome you with open arms. Bring on chilly mornings and soup. I’m ready to wear my cute boots and rake leaves. Just don’t bring snow, okay?

I’ve decided this fall to try harder to get into the whole pumpkin thing, since this is the time of year when everyone goes crazy for it. Some of you who have been reading my blog for a while may remember that pumpkin and I don’t exactly get along.

But you know what is a good mediator between me and pumpkin? Chocolate. Chocolate really does make everything better.

Pumpkin Swirl Brownies with Pecans
Pumpkin Swirl Brownies with Pecans Pumpkin Swirl Brownies with Pecans

Why have I not thought about putting these two together sooner? Maybe I’m a pumpkin lover after all.

Before going into the oven, these brownies get a heavy dose of dark chocolate chips and chopped pecans, and a swirl of spiced pumpkin cream cheese filling. And after baking they’re everything you could want from a rich seasonal treat.

What’s your favorite way to bake with pumpkin? I think I need to give it a second chance, and would love to hear your ideas!

Pumpkin Swirl Brownies with Pecans

How to slice and serve brownies

I know waiting for brownies to cool before diving in is hard, but it definitely makes serving them a whole lot easier and prettier. Here’s how to do it:

  • Line your pan with parchment paper or greased foil with enough overhang to use as a handle to lift them out after baking.
  • Let them cool in the pan for about 20 minutes, then lift out the brownies and set on a wire rack.
  • Once the brownies come to room temperature, put the brownies in the fridge for about an hour.
  • Use a sharp knife to slice the brownies, cleaning the knife occasionally if it gets too gummy.

Pumpkin Swirl Brownies with Pecans
Pumpkin Swirl Brownies with Pecans

Pumpkin Swirl Brownies with Pecans

Yield: Makes 16 2-inch brownies

Pumpkin Swirl Brownies with Pecans

Rich fudgy brownies with a seasonal pumpkin cream cheese swirl.

Ingredients

    For the brownies:
  • 1/2 cup (113 grams) unsalted butter, cut into cubes
  • 6 ounces (170 grams) bittersweet or dark chocolate, chopped or use chips
  • 1 cup (200 grams) sugar
  • Pinch of salt
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cup (145 grams) all-purpose flour
  • 1/4 teaspoon cinnamon
  • 1/2 cup (85 grams) bittersweet or dark chocolate chips
  • 1/2 cup (50 grams) pecans, chopped
  • For the pumpkin filling:
  • 4 ounces (113 grams) cream cheese, at room temperature
  • 2 tablespoons (28 grams) unsalted butter
  • 1/4 cup (50 grams) sugar
  • 1 large egg
  • 2 tablespoons (15 grams) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup (96 grams) pumpkin puree

Instructions

    To make the brownies:
  1. Preheat oven to 350 degrees F. Line an 8-inch square baking pan with parchment paper or greased foil.
  2. In a medium saucepan, melt the butter and chocolate over medium low heat, stirring until smooth. Remove from heat and stir in the sugar and the salt. Stir in the eggs one at a time, followed by the vanilla extract. Stir in the flour and cinnamon and mix until just combined. Stir in the chocolate chips and chopped pecans, reserving a few for the top of the brownies.
  3. To make the pumpkin filling:
  4. In the bowl of a stand mixer fitted with a paddle attachment, or with a bowl and hand mixer, beat the cream cheese, butter, and sugar until combined and creamy. Add the egg and mix until smooth. Add the flour, cinnamon, and nutmeg. Add the pumpkin puree and mix until smooth.
  5. Spread half of the chocolate brownie batter into the bottom of the prepared baking pan. Dollop spoonfuls of the pumpkin filling on top of the brownie batter, alternating with dollops of the remaining brownie batter. Take a knife and run it through the batter, swirling the brownie batter and pumpkin filling together. Sprinkle the top with chocolate chips and chopped pecans.
  6. Bake until edges are set but the middle is still jiggly, about 25-30 minutes. Let cool in the pan about 20 minutes, then lift the brownies out with the overhanging parchment or foil and cool completely before serving.
  7. Store brownies in an airtight container at room temperature for a few days, in the fridge for up to 1 week and tightly wrapped in the freezer for up to 2 months.
http://www.completelydelicious.com/2013/10/pumpkin-swirl-brownies-with-pecans.html

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15 Responses to Pumpkin Swirl Brownies with Pecans

  1. Love this! Way too much pumpkin in my house right now and I am craving chocolate too. Fantastic pcitures

  2. Carrian says:

    These brownies look incredible!

  3. Shikha says:

    Beautiful – I can never swirl my brownies properly to make it look that pretty :P

    • Annalise says:

      Practice makes perfect! And that’s one thing I love about brownies like this, the swirl isn’t supposed to be perfect! :)

  4. Pumpkin swirl?! LOVE! Chocolate and pumpkin are sooooo fabulous.

  5. These look fantastic. What a great idea.

  6. Cindy Bornmanm says:

    They are in oven right now!!! Look and smell beautiful!

  7. These look amazing!!! I picked a great time to try and start “eating healthier” -_-

  8. LOVE this recipe, Annalise! Sorry I’m late to the party…my blog reader gets bogged down and backlogged! Promising to catch up this weekend. Had to stop by and tell you how fabulous your photography is here, too. FAB! Thanks for sharing, girl. Have a wonderful autumn weekend! xo

  9. Laura says:

    what a lovely looking recipe! You might like our halloween pumpkin pinata party cake :
    http://littlebuttondiaries.com/2013/10/12/halloween-pumpkin-pinata-party-cake/

  10. Ross says:

    Annalise,
    The only other time I have ever commented on a food blog was to tell you how great your huckleberry buckle was–these brownies are equally noteworthy.
    Since retiring 6 months ago my “inner baker” has been emerging and I’ve had the time to make special treats for friends. Molly was the recipient of the pumpkin swirl brownies and she described them as AMAZING!
    All of the recipes I have tried on your site have been great. Good story, clearly written, helpful pictures and most importantly, very tasty. Nice work Annalise–keep it up!
    Ross

    • Annalise says:

      Hi Ross,

      Thank you so much for your comment! I can’t tell you how much comments like yours lift my spirits. I’m so glad to hear you enjoyed the pumpkin swirl brownies, they are one of my favorites! Happy holidays!

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