Brownies con remolino de calabaza
Pumpkin Swirl Brownies
Rated 3.1 stars by 8 users
Author:
Amanda Warren
Pumpkin Swirl Brownies
Ingredients
-
½ cup dark brown sugar packed
-
1 cup granulated sugar
-
3 large eggs
-
2 teaspoons vanilla extract
-
1/2 cup salted butter
-
1 cup all-purpose flour
-
1/2 cup unsweetened cocoa powder
-
1/2 tsp baking powder
-
¼ teaspoon salt
-
1 cup heavy whipping cream
-
1 cup pumpkin puree
-
1/4 cup granulated sugar
-
6 oz cream cheese, softened
-
3/4 teaspoon cinnamon
-
1/2 teaspoon ground cloves
-
1/2 teaspoon ground nutmeg
-
1 large egg
Brownie Batter
Pumpkin Batter
Directions
Preheat the oven to 350 degrees and oil and line a 9X13 pan with cooking spray and parchment paper (if desired).
In a large mixing bowl, whisk together the melted butter, dark brown sugar, and granulated sugar until light and fluffy. Add in eggs and vanilla and mix again. Set aside
In another medium bowl, whisk together the all-purpose flour, salt, baking powder and unsweetened cocoa powder. Gradually mix in wet ingredients into dry. Lastly, add in heavy whipping cream.
Pour the batter into the prepared pan and begin mixing pumpkin mixture
In a medium sized bowl mix together cream cheese and sugar until blended. Add in pumpkin, spices and egg.
Once blended add in large spoonsful of pumpkin batter on top of brownie mix. Using a knife swirl batter and pumpkin mixture, be sure to not over blend the two together but make a swirl. Tap on table to remove air bubbles.
Bake for 45 minutes or until a toothpick inserted comes out clean. Remove from oven and let cool for five minutes. Cut into squares, serve and enjoy!