Description
This recipe creates irresistible, vibrant pumpkin brownies with a tangy orange swirl, combining warm autumn spices and bright citrus for a special, family-friendly dessert. These fudgy treats are perfect for fall baking.
Ingredients
- 1 cup pure pumpkin puree
- 0.5 cup good quality cocoa powder
- 1 large orange (for zest and juice)
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 0.5 cup unsalted butter
- 2 large eggs
- 1 tsp cinnamon
- 0.5 tsp nutmeg
- 0.25 tsp ginger
- Pinch clove
- 4 oz cream cheese, softened
- 0.5 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp baking powder
- 0.5 tsp salt
Instructions
- Prep Your Pan: Preheat oven to 350F (175C). Line an 8×8 or 9×9 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Melt Chocolate Base: In a large microwave-safe bowl, melt butter (or oil) with cocoa powder and both sugars in 30-second intervals until smooth and glossy. Stir well after each interval until fully combined.
- Whisk in Wet Ingredients: Add eggs one at a time, mixing well after each addition until incorporated. Stir in pumpkin puree and vanilla extract until just combined, the batter looking rich and uniform.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, salt, and spices until light and airy.
- Gently Fold: Add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, or your brownies will turn out tough. The batter should still have a few streaks of flour.
- Prepare Orange Swirl: In a small bowl, combine 4 oz softened cream cheese, 0.5 cup powdered sugar, 1 tsp orange zest, and 1 Tbsp orange juice. Mix until smooth and creamy.
- Assemble and Swirl: Pour about two-thirds of the brownie batter into the prepared pan. Drop spoonfuls of the orange mixture over the batter. Dollop the remaining brownie batter on top. Using a knife or skewer, gently swirl the orange mixture through the chocolate. Do not overdo it, or the colors will blend too much.
- Bake to Perfection: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not completely clean). The edges should look set. If the center still looks too jiggly after 30 minutes, bake for another 2-3 minutes.
- Cool and Slice: Let cool completely in the pan for at least 2 hours before lifting out and slicing into squares. This ensures fudgier, cleaner cuts and lets the rich flavor fully develop.
Notes
To avoid tough brownies, do not overmix the batter. Overbaked brownies become dry; remove from oven when the center still looks slightly underdone. For thicker brownies, use an 8×8 inch pan. The recipe can be adapted to be gluten-free using a 1:1 gluten-free flour blend, and dairy-free by swapping butter for plant-based butter or oil. You can also reduce total sugar by 0.25 cup for a slightly less sweet version. Ensure eggs are at room temperature for easier mixing. Freshly grated orange zest offers the best aroma and flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (approx. 50g)
- Calories: 280 calories
- Sugar: 23 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg
Keywords: autumn baking, pumpkin brownies, orange swirl, fudgy, chocolate, family-friendly, easy dessert, fall, spiced, cream cheese