Description
These Pumpkin Fudge Brownies combine rich Dutch-process cocoa with a creamy spiced pumpkin layer, creating a decadent and moist dessert perfect for fall or any festive occasion. Swirled together in a beautiful marbled effect, these brownies offer a delightful blend of chocolate and autumn spices.
Ingredients
Scale
Brownie Layer
- 1 1/4 cups Rodelle Organic Dutch Process Cocoa
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 cup unsalted butter
- 2 cups sugar
- 1 tablespoon Rodelle Pure Vanilla Extract
- 4 large eggs, lightly beaten
- 1 cup all-purpose flour
Pumpkin Layer
- 1 8-ounce block cream cheese, softened
- 1 cup pumpkin puree
- 3/4 cup sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon ground cardamom
- 1 tablespoon Rodelle Pure Vanilla Extract
- 1/4 cup heavy cream
- 2 large eggs, lightly beaten
Instructions
- Preheat and Prepare: Preheat your oven to 375 degrees Fahrenheit and spray a 9×13 inch baking dish with nonstick baking spray to ensure the brownies don’t stick.
- Mix Dry Cocoa Ingredients: In a bowl, whisk together the Dutch-process cocoa powder, salt, and baking powder until well combined and set aside.
- Melt Butter and Combine: Heat the unsalted butter in a saucepan over medium heat until melted. Whisk in the sugar until the mixture is smooth. Then whisk in the cocoa powder mixture until fully incorporated. Allow this mixture to cool for 5 to 10 minutes.
- Add Vanilla and Eggs: Whisk in the Rodelle Pure Vanilla Extract. Then gradually whisk in the lightly beaten eggs until the batter is smooth and homogenous.
- Incorporate Flour: Whisk the all-purpose flour into the chocolate mixture until just combined. Pour half of this brownie batter evenly into the prepared baking dish.
- Prepare Pumpkin Layer: Using an electric mixer, beat the softened cream cheese until smooth and creamy. Add the pumpkin puree, sugar, cinnamon, ginger, ground cardamom, vanilla extract, heavy cream, and lightly beaten eggs. Beat until the pumpkin batter is smooth and lump-free.
- Assemble Layers: Pour the pumpkin batter over the layer of brownie batter in the baking dish. Then drop spoonfuls of the remaining brownie batter over the pumpkin layer. Using a knife or skewer, swirl the brownie batter and pumpkin batter together gently to create a marbled effect.
- Bake: Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the brownies comes out clean, indicating they are fully cooked.
- Cool and Serve: Allow the brownies to cool completely in the baking dish before slicing into 12 pieces and serving.
Notes
- For best results, ensure the brownie batter has cooled slightly before adding eggs to prevent cooking them.
- Use fresh spices for the pumpkin layer to maximize flavor.
- Allow brownies to cool fully as this helps the fudge and pumpkin layers set properly.
- Store leftover brownies in an airtight container in the refrigerator for up to 5 days.
- Feel free to customize the spices in the pumpkin layer to your preference.
Nutrition
- Serving Size: 1 brownie (approx. 2.5 x 3 inches)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 90 mg
