Ok, so this one might not technically be a cookie....but who doesn't love a good brownie during the holidays! Plus, we think they go GREAT warmed up with a scoop of ice cream on top. For this episode of 12 Days of Cookies, Elizabeth Ries is back with Sarah Kieffer (author of the Vanilla Bean Blog) to make some of the best brownies you have ever had! They agree this delicious Pumpkin Swirl Brownie recipe pairs great with Bridgeman's Caramelicious ice cream!
Pumpkin Swirl Brownies
Makes 12 large or 24 small brownies
1 cup plus 2 tablespoons [160g] all-purpose flour
½ teaspoon baking powder
¾ teaspoon salt
4 large eggs
½ cup [112g] canola oil
1 ½ cups [297g] granulated sugar
½ cup [99g] packed brown sugar
2 teaspoons pure vanilla extract
8 tablespoons [113g | 1 stick] unsalted butter, cold
8 ounces [226g] bittersweet chocolate, chopped
¼ cup [25g] Dutch process cocoa powder
4 ounces cream cheese, room temperature
¼ cup [50g] brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 large egg
½ cup unsweetened pumpkin puree
For the Pumpkin Swirl
In the bowl of a stand mixer fitted with a paddle, beat the cream cheese until smooth. Add the brown sugar, spices, and salt, and mix again until smooth and light. Add the egg and the pumpkin and mix again until combined, scraping down the bowl as necessary.
For the brownies
Adjust an oven rack to the middle position and preheat the oven to 350°F [180°C]. Grease a 9 by 13-inch baking pan and line with a parchment sling (page xx).
In a small bowl, whisk the flour, baking powder, and salt.
In a large bowl, whisk the eggs, oil, sugars, and vanilla.
In a medium saucepan over medium heat, melt the butter and chocolate until smooth. Remove the pan from the heat and add the cocoa powder, stirring until smooth.
Add the chocolate mixture to the sugar-egg mixture and whisk until smooth. Add the flour mixture and stir with a spatula until just combined. Pour 2/3rds of the batter into the prepared pan. Top with the pumpkin swirl mixture, and then cover the pumpkin with the remaining batter. Drag a knife through the batter to create swirls. Bake 24 to 32 minutes, until the sides of the brownies have set, and a wooden skewer or toothpick inserted into the center comes out with crumbs. The batter on the toothpick should not be wet, but should have a good amount of crumbs clinging to it.
Transfer the pan to a wire rack and let cool completely. Use the parchment sling to gently lift the brownies from the pan. Cut them into squares and serve. Store brownies in an airtight container in the refrigerator for up to 2 days.