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Voting thumbnail pumpkin caramel swirl brownie ws
Pumpkin Caramel Swirl Brownies
Recipe by Lindsay M
Pump It Up
Creamy layers of pumpkin and caramel swirled between layers of rich chocolate brownie.

  1. Preheat the oven to 350ºF. Line a 9x13 baking pan with aluminum foil and spray with cooking spray. Set aside.
  2. In a double boiler, melt butter and chocolate. Remove and let cool slightly while you prepare the rest of the ingredients. In a new bowl, whisk together 3 eggs, 1 cup plus 1 tablespoon granulated sugar, and 1 teaspoon vanilla extract. Add the cooled chocolate mixture and mix. Using a rubber scraper, fold in 1/2 cup flour and 1/2 teaspoon salt salt just until incorporated.
  3. In another bowl, mix together pumpkin puree, 3 eggs, 1/2 cup heavy cream, 1/3 cup brown sugar, 1/2 teaspoon salt, and 1 teaspoon pumpkin pie spice.
  4. In a microwave safe bowl, microwave caramel bits and 1/3 cup heavy cream for 2 minutes, stirring every 30 seconds until completely smooth and melted.
  5. Pour half the chocolate batter into the prepared baking pan. Top with the pumpkin mixture, then the caramel. Pour the remaining chocolate batter over the top. Using a butter knife, swirl the batter in figure eight patterns. Sprinkle remaining 1/2 teaspoon salt over the top. Transfer to the oven and bake 45-50 minutes or until a toothpick comes out with moist crumbs clinging. Allow the brownies to cool completely before removing from the pan with the foil, cutting into squares, and serving.
  • Unsalted butter x 14 tablespoon
  • Bittersweet chocolate chips x 1/2 cup
  • Bittersweet chocolate chips x 1 tablespoon
  • Large Eggs x 6
  • Granulated sugar x 1 cup
  • Granulated sugar x 1 tablespoon
  • Vanilla extract x 1 teaspoon
  • All purpose flour x 1/2 cup
  • Pumpkin Puree (can) x 15 ounce
  • Heavy cream x 1/2 cup
  • Heavy cream x 1/3 cup
  • Light brown sugar x 1/3 cup
  • pumpkin pie spice x 1 teaspoon
  • Caramel Bits x 11 ounce
  • Sea salt x 1 1/2 teaspoon

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