Pumpkin, chocolate and pecans come together in these decadent seasonal brownies.
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.
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!
baking tip:The best way to slice and serve browies
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
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
To make the brownies:
- Preheat oven to 350 degrees F. Line an 8-inch square baking pan with parchment paper or greased foil.
- 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.
To make the pumpkin filling:
- 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.
- 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.
- 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.
- 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.