This recipe for Pumpkin Pie Brownies combines the spiced pumpkin flavors of fall with a classic chocolatey dessert treat. It is sure to be a hit year-round.
~by Katie Webster
Hi everyone, I’m Katie and I am so excited to be guest posting on the Healthy Aperture Blog today. I remember the first time I came across Healthy Aperture. I was so excited. I was like “These are my people!” Healthy Food. Gorgeous photography! That’s what I am all about! I am a recipe developer and a food stylist. I also write a food blog called Healthy Seasonal Recipes. Since then, I have never failed to submit my photos to the Healthy Aperture gallery when I post a new recipe. And now the HA Blog has been so much fun to follow. I have been really enjoying reading and learning, and doing a fair amount of drooling over amazing looking and healthy recipes!
So, when I found out I was going to get to do a guest post here I knew it better be a good one! I have been thinking about these pumpkin pie brownies for a while. Like since July! But I’ve been waiting for the weather to get cooler. And for pumpkin to come into season. So when I started noticing the explosion of pumpkin recipes on Pinterest, I knew their moment had arrived!
I love the idea of making these all through the fall and into the winter holiday season. I’m sort of putting them into four categories of appropriate times to make them:
- Bake-sale slam-dunk!
- Perfect for less formal get-togethers!
- What to bring to every single fall potluck!
- Tail-gating treats!
- I may need to have one for breakfast too! [Because they are that good.]
I’ve done my usual healthy swaps. Like I used whole-wheat flour instead of white. I traded heart-healthy canola in for butter. And I cut the added sugar down to ¾ cup. I also used ¼ cup of cocoa to boost the chocolate-flavor, so that I only needed 2 ounces of bittersweet chocolate to make these good and chocolaty. Don’t get me wrong, these are still a treat, but I won’t tell if you actually do happen to have one for breakfast. I hope you enjoy them as much as I do.
How about you? Have you started a Pumpkin Pinterest board too? What are your favorite recipes with pumpkin?
"This recipe and accompanying photographs was published here with the permission of the author, Katie Webster, www.healthyseasonalrecipes.com. Copyright The Chef Next Door L.L.C., all rights reserved. Please do not republish content on this post without consent of the author."
Pumpkin Pie Brownies are sure to be a hit year-round with this pumpkin and chocolate combo! @healthyaperture Tweet this
Pumpkin Pie Brownies
- 4 ounces Neufchatel cheese (reduced fat cream cheese)
- 3/4 cup sugar, divided
- 3 eggs, divided
- 1 can pure pumpkin puree, divided
- 3 teaspoons vanilla extract, divided
- 1 teaspoon pumpkin pie spice
- 1 1/4 cup whole wheat flour or white whole-wheat
- 1/4 cup cocoa powder, sifted
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda, sifted
- 1/4 teaspoon salt
- 1/2 cup canola oil
- 2 ounces bittersweet chocolate chips or chopped bittersweet chocolate, melted and cooled slightly (see tip)
- 1/2 cup non-fat buttermilk
- Preheat oven to 350 degrees F. Coat a 9 by 13-inch baking dish with cooking spray.
- Beat Neufchatel and ¼ cup sugar in a large bowl with electric mixer on medium speed until completely smooth. Add 1 egg and beat until smooth. Add ¾ cup pumpkin, 1 teaspoon vanilla, and pumpkin pie spice and beat until smooth. Set aside.
- Whisk flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Beat the remaining ½ cup sugar, 2 eggs, the remaining pumpkin puree, 2 teaspoons vanilla, oil and chocolate in a large bowl until completely smooth. Add flour mixture, and beat until smooth. Add buttermilk and beat until completely combined.
- Spread chocolate brownie mixture out in the pan. Top with the pumpkin cream cheese layer. Drag a clean knife through the layers to swirl.
- Bake until the brownie is set and the edges are lightly puffed, 30-32 minutes. Let cool completely before cutting into bars.
Tip* to melt chocolate: place chocolate in a small microwave-safe container. Microwave in 30 second bursts, stirring between each round, until mostly melted. Let sit, stirring often until completely melted. To melt without a microwave see here.