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Triple Chocolate Pumpkin Swirl Brownies

10/8/2012

9 Comments

 

Triple Chocolate Pumpkin Swirl Brownies

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Fall is here! If you couldn't tell by the pop-up Costume Stores and the crazy amounts of fake fall leaves in store windows, I'm sure you could tell as soon as you logged on. Because today, we're talking about fall heaven. We're talking about the reason I pull myself out of the warm layers of comforter to make the chilly late night walk to the fridge: we're talking about fudgy, triple chocolate, pumpkin swirl brownies.
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 They make me think of words like rich, ooey-gooey, and decadent.
And those are words I love.
I also love chocolate, which is why we used bars of dark chocolate, cacao chunks, and rich cacao butter to make these brownies a trifecta of chocolatey heaven.
You're gonna love 'em.
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The pumpkin was a brilliant addition. I mean it! 
It adds a soft, gooey pumpkin layer to an already sweet, fudgy bottom layer.
The combination creates an almost cheesecake-like brownie that will make an appearance at Halloween, Thanksgiving, and daylight savings day too.
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brownie ingredients:
1 cup whole wheat flour
1/2 cup turbinado sugar
1/2 teaspoon sea salt
1/3 cup cacao nibs*
1/3 cup dark chocolate bar, broken into small pieces*
1/3 cup cacao butter*
6 tablespoons vegan butter
1 teaspoon vanilla
2 flax eggs (2 tablespoons flax, 6 tablespoons water)**

pumpkin swirl topping ingredients:
1 15 ounce can of pumpkin puree***
1/4 cup unsweetened applesauce
1 1/2 tablespoons pumpkin pie spice

*As you may have noticed, three 1/3 cup measurements makes for 1 cup of chocolate in this recipe. If you don't have cacao nibs or butter and want to use only dark chocolate, please do. If you want to sub it all out for cacao nibs, you may also do that. I just loved the three chocolatey flavors all together, and highly recommend it!
**To make a flax 'egg', mix 2 tablespoons ground flax with 6 tablespoons water in a small bowl. Let sit for about 5 minutes, until the mixture turns slightly gelatinous. This recipe calls for two flax eggs, so simply double the original mixture.
***Just make sure you're buying 100% pumpkin puree. Pumpkin pie mix is a very different product and while it would probably be delicious, we won't be using it here.
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directions:
Preheat oven to 350 degrees and prepare a 9x7 inch pan.
In a medium sized bowl, mix together the dry ingredients: flour, sugar, and salt.
Set it aside. 
Using the double boiler method, melt cacao nibs, cacao butter, dark chocolate, butter, and vanilla until they become the consistency of warm chocolate fudge sauce, sort of like chocolate gravy...yum!
Once the chocolate mixture is melted and well combined, add it to the dry ingredients, stirring to combine. Add flax eggs and stir again. Pour the resulting brownie batter into the 9x7 inch pan.
In a bowl, whisk together the can of pumpkin, unsweetened applesauce, and pumpkin pie spice. Pour it evenly over the brownie batter, using a butter knife or toothpick to gently swirl some of the pumpkin topping into the chocolate batter.
Bake for 45-50 minutes, until the pumpkin is slightly browned and a toothpick comes out clean. 
Let brownies cool for 20-30 minutes before enjoying them so the chocolate and pumpkin layers can set. 
When they are cool, try them with a giant scoop of coconut ice cream...or with two forks on the couch while you watch parks and recreation.
Enjoy!
print recipe
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9 Comments
Paris link
10/9/2012 07:17:35 pm

Those look very dense but moist and absolutely yummy! I love when October rolls around because that means pumpkin season! Not only do we get to carve a jackolantern, we get to roast pumpkin seeds and eat all kinds of desserts, dishes and soups made with fall's favorite fruit, or is it a vegge? Hee! I don't know!

Reply
vincent
10/16/2012 06:16:25 am

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Reply
Tom link
10/20/2012 03:12:08 pm

That just looks so good, i'm impressed by how "glutenous" it looks, when it fact it doesn't have any gluten !

Reply
Lisa
10/31/2012 10:42:07 am

They do contain gluten, actually - whole-wheat flour is not gluten-free.

I agree that they look superb, though. :)

Reply
Louise Anderson
2/3/2013 04:00:34 am

Could you use almond flour instead of wheat. Almond flour doesn't contain gluten.

Amber
2/5/2013 06:31:11 am

Louise- I have not tried using any flour other than wheat in this recipe. You are welcome to try, but I will warn you that almond flour generally gives very different results. It is a much finer flour that tends to absorb liquid as a much faster rate. I feel like it may not bind everything together well enough and result in runny brownies. Perhaps try a better binding GF flour like garbanzo bean or brown rice flour? Let me know how it works out for you!

Reply
Isaiah link
3/9/2013 07:23:57 pm

I harmonise with your conclusions and will thirstily look forward to your next updates. Just saying thanks will not just be enough, for the exceptional clarity in your writing.

Reply
go here link
6/16/2013 06:26:35 pm

I never tasted pumpkin cake. The ingredients are simple and easy to make. From the photos itself it is known that, the cake is superb and thank you for introducing it. I will definitely try this. Keep sharing these kinds of rare recipes.

Reply
Odzież gastronomiczna link
6/20/2013 09:35:49 pm

Wow! These brownies look delicious! Your post inspired me to try them myself. Thanks for sharing such a great yet simple recipe.

Reply



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