Sometimes a little unevenness in the kitchen can be a good thing. This is especially true when making Pumpkin Swirl Brownies. A dollop of brownie here and a smidge of Pumpkin Swirl there, makes each bite a surprise!
I wait all friggin’ year for this season. Pumpkins. I can’t get enough of them. I want them on my porch, on my counters, and in my mouth!
I mean, seriously, is there anything that pumpkin doesn’t make a little bit better? You know, it’s amazing in lattes, muffins, soups, and even, ahem, brownies. Of course, my Vegan Fudge is pretty good even without pumpkin!
Why Do We Even Need Pumpkin Swirl Brownies, Anyway?
Now to be completely honest, brownies are perfectly content in their chocolately self. It’s not as if they NEED the pumpkin.
At least that’s what you think until you’ve actually tried pumpkin added to a brownie.
Because adding pumpkin to brownies takes them entirely to the next level. Throw in some chocolate chips and walnuts (and why not!!) and now you’ve gone too far — you’re in an “outa-this-world” category of awesome.
It’s like a vortex of awesome…one you don’t even want to crawl out of.
I think that may be the weirdest sentence I’ve ever written. Pumpkin can do that to you.
Chocolate, fudgy Pumpkin Swirl Brownies, with this creamy pumpkin swirl dancing throughout? It’s so crazy good, and exactly what I needed. I grabbed a plateful and headed to the couch to watch another episode of True Detective. (Come on Woody Harrelson…get that bad guy!)
I think these are even better than my Vegan Crack Oreo Brownies. And that’s saying a lot!
I like saying a lot.
And eating. I like eating too.
Pumpkin Swirl Brownies
- ½ cup canned pumpkin 15 oz can
- 1 8 oz container vegan cream cheese I used Tofutti, softened
- 2 tablespoons coconut sugar or white/brown sugar
- 1 teaspoon vanilla
- ½ cup dairy-free margarine
- ½ cup peanut butter
- ½ cup chocolate chips
- 2 cups sugar
- 1 teaspoon vanilla
- Remaining contents from a canned pumpkin approximately 1½ cups
- 1 tablespoon ground flax seeds
- 2 tablespoons corn starch
- 1½ cups all-purpose flour
- ½ cup cocoa
- 1-2 cups dairy-free chocolate chips
- 1 cup Walnuts chopped
- Set your oven to 350F. Prepare a 9X13 cake pan by giving it a light spray of vegetable cooking spray.
- Prepare the Pumpkin Swirl by combining the pumpkin, vegan cream cheese, coconut sugar and vanilla in a medium-sized bowl. Stir to combine, ensuring there aren’t any annoying cream cheese lumps.
- Prepare your Brownie Base. In a large bowl combine the margarine, peanut butter, and ½ cup of chocolate chips. Stir a little to ensure the chocolate chips are coated and then place this in the microwave for about 30 seconds. The chocolate chips should be soft enough to stir at the point. If not, microwave for another 10-15 seconds. Stir until smooth.
- Add the sugar, vanilla and pumpkin. Stir to combine.
- In a separate bowl combine the flour, cocoa, ground flax seeds, and corn starch. Stir to combine. Add the flour mixture to the chocolate mixture. Stir until just combined (do not over mix).
- Pour a little more than half of the brownie mixture into the bottom of the prepared cake pan. Spread about 1 cup of dark chocolate chips and ½ cup of the chopped walnuts over the brownie batter. Next, drop spoonfuls of both the Pumpkin Swirl and the remaining brownie batter by rounded spoonfuls evenly across the brownie base. Use a butter knife and run it through the batter using a a back and forth motion to create a swirled look across the top of the brownies. Top with the remaining chocolate chips and walnuts.
- Bake in your prepared oven for 35 minutes. Check for doneness. If it’s a little too soft in the middle, go ahead and cook it for 5 more minutes.
- When the brownies are done, remove from the oven and cool slightly before serving.