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Pumpkin Swirl Brownies

An adaptation of a Bert Green recipe by Beth Hensperger I found in local newspaper.

Ready In:
55mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 350 degrees.
  • Butter and flour an 8-inch square glass baking dish.
  • With electric mixer; beat butter and brown sugar until smooth and fluffy.
  • Add whole egg and 1 teaspoon vanilla.
  • Add flour, baking powder, spices and salt.
  • Add pumpkin, beat well, then add pecans.
  • Batter will be thick.
  • Spread batter into pan.
  • Beat together cream cheese, 2 tablespoons sugar, egg yolk, heavy cream, and remaining 1/2 teaspoon vanilla until smooth.
  • Drop by spoonfuls over batter.
  • Using small knife, gently swirl cream cheese mixture to create a marble pattern.
  • Bake in center of oven until tester inserted into center comes out clean, 35 to 40 minutes.
  • Let pan rest on rack until brownies are just warm.
  • Serve warm squares with a drizzle of warm caramel sauce and a spoonful of whipped cream or vanilla ice cream.
  • If not serving immediately, cover with foil and let stand at room temperature for up to one day.
  • Reheat in a 300 degree oven for 15 minutes before serving to serve warm.
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RECIPE MADE WITH LOVE BY

@SharleneW
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@SharleneW
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"An adaptation of a Bert Green recipe by Beth Hensperger I found in local newspaper."
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  1. swissms
    I first discovered this recipe in Bon Appetit many years ago. Very good as written. Sometimes I leave out the cream cheese swirl..tasty both ways. Serving with premium vanilla ice cream and warm caramel sauce is a must.
    Reply
  2. nonnie4sj
    Oh Wow. Just Wow. These were wonderful, and I can't wait to make them again. I made them for the luncheon on the day we moved my parents out of their house, and they were snarfed down. What was left over, I left with my parents, so they had something sweet in their new place, without having to search. I think I'll have to make these again this weekend for my family.
    Reply
  3. Monica Livesay
    Thank you so much for this wonderful recipe. I always look for something pumpkiny to take to our fall family reunion, and this was a hit. Easy to make a delivers that taste of fall. I did make change, as i had to use pumpkin pie spice instead of what was in the recipe, but this a keeeper amd will be made again and again. Just be warned, get a small serving, for it is very rich.
    Reply
  4. SharleneW
    An adaptation of a Bert Green recipe by Beth Hensperger I found in local newspaper.
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