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Fudgey-Pumpkin Brownies

Fudgey Pumpkin Brownies
It has been a busy several weeks around here. Once harvest and making wine begins, there is barely a minute to breathe, let alone eat. However, hard work makes you hungry and weirdly, so does standing around. Believe it or not there is a lot of standing around when we make wine; waiting for a tank to fill, waiting for grape deliveries…I could go on and on. Nevertheless, we are starving all the time.

So while I have been sorting grapes, taking Brix readings and eating lots of candy I have also been dreaming about making fudgey chocolate-pumpkin brownies. I’m always amazed at how well pumpkin and chocolate go together, they just work. Have you ever tried it?

I looked at so many recipes when it came to how to put these together, hoping the middle would set with all the chocolate-pumpkin goodness. I suppose a boxed brownie mix and pumpkin swirled in might be an easy way to go but they will NOT taste like this. My teenager mentioned these were the best brownies I had ever made…well, snap.

I know you will love them too.

Fudgey Pumpkin Brownies doggy photo bomber
My photo assistant is never too far away.

Fudgey Pumpkin Brownies with a swirl
The perfect Fall treat! You might have to taste more than one bite.

Print Recipe

Fudgey-Pumpkin Brownies

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: 24

Ingredients

  • 3 ounces cream cheese, softened
  • 1 Tablespoon plus 3/4 cup butter, divided
  • 2-3/4 cups sugar, divided
  • 5 large eggs, divided
  • 1 cup pumpkin puree
  • 3 teaspoons vanilla bean paste or vanilla extract, divided
  • 3/4 teaspoon pumpkin pie spice
  • 1-1/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon table salt
  • 6 ounces unsweetened chocolate, chopped (85%)
  • 1/4 cup whole milk
  • walnut halves, optional

Directions

  • Line a 13 x 9 baking pan with aluminum foil, letting the foil hang over the edges of the pan. Spray foil with cooking spray and set aside.
  • Preheat oven to 325 degrees F.
  • Add cream cheese and 1 Tablespoon of butter to the bowl of your stand mixer until creamy, about 2 minutes. Add 1/2 cup sugar, mix well. Beat in one egg, the pumpkin, 1 teaspoon of vanilla and pumpkin pie spice. Set aside.
  • In another bowl, combine flour, baking powder and salt. Set aside.
  • In a large saucepan, over low heat, combine remaining 3/4 cup butter and chocolate. Stir constantly until melted. Remove from heat. With a hand-held mixer, in the same pot, beat in remaining 4 eggs and remaining 2-1/4 cups sugar. Continue beating in milk and remaining 2 teaspoons vanilla. Beat in flour mixture until fully combined.
  • Pour chocolate mixture into foiled and greased pan. Spoon cream cheese mixture into several blobs (about 6) on top of the chocolate. Using a butter knife, swirl cream cheese mixture into chocolate batter
  • Bake for 75 minutes or until center is set. Cool completely in a wire rack. Cover pan with saran wrap and place in the fridge overnight. Use foil to lift uncut brownies out of the pan. Cut into slices.
  • Press walnut halves into top of brownie squares if desired.

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  6. Patty says

    So nice meeting you at the IFBC in Seattle-been meaning to drop by and let you know!!!
    I could really use some of your fudgey pumpkin brownies…and your assistant is pretty cute 😉

    Reply

  8. Maegan @ The BakerMama says

    Wow!!! I’m obsessed with pumpkin and chocolate together and these fudgey brownies look like the perfect way to combine them! And that photo assistant is so darn cute!

    Reply

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