Seventh Heaven Pumpkin Brownies Recipe: You're 7 Steps to Ahhh by Chef Gigi
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I call this dessert recipe "seventh heaven" cause it's only seven steps to the best homemade brownies ever! Because it is a homemade brownie recipe, it does require melting the chocolate on the stovetop, but I promise you the time and effort to do so is unbelievably delicious. Ahh, they're good!
Pro Tip: For a marbled look, gently swirl the two batters together with a spatula to create a marbled effect.
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Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 to 45 minutes
Total Time: 55 to 60 minutes
Servings: 16
Ingredients
- 8 tablespoons (1 stick) unsalted butter, plus more for the pan
- 6 ounces bittersweet chocolate, chopped
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 1/4 cups canned pumpkin puree
- 1/4 cup vegetable oil
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Here's how to make it:
- Preheat the oven to 350 degrees F. Line a 9-inch square baking pan or dish with nonstick cooking spray. Set aside.
- Place the chocolate and the butter inside a heat-proof bowl. Fill a small saucepan 1/3 with water and bring it to a very slow simmer over medium heat. Set a heat-proof bowl over the saucepan and melt the chocolate with the butter while stirring until melted and smooth. Turn off the heat and allow the bowl to sit.
- In a large mixing bowl, whisk together flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer, mix the sugar, eggs and vanilla on medium speed until fluffy and combined, about 3 to 5 minutes.
- Slowly add the flour mixture to the wet ingredients and mix to combine, stopping periodically to scrape the sides of the bowl.
- Divide the batter between two medium bowls, about 2 cups per bowl. Add the chocolate mixture to one bowl and stir to combine. To the non-chocolate mixture, add the pumpkin, oil, cinnamon and nutmeg and stir.
- Pour the chocolate batter into the prepared pan and smooth the top with a wet rubber spatula. Now, pour the pumpkin batter over the chocolate batter.
- Bake for 40 to 45 minutes or until set and a toothpick comes out clean when inserted in the center of the pan. Remove from the oven and allow the brownies to cool on a wire rack before cutting into 16 squares.
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