Ever would what it would taste like if you mixed chocolate brownies and pumpkin pie together? It’s better than you can imagine!
This dessert has the perfect balance of sweetness – the brownie adds a dense sweetness while the pumpkin lends its creamy texture and aroma.
When adding the eggs into the cooled chocolate mixture, make sure you add them in one at a time, whisking well after each addition. Eggs are a fat and need to be slowly emulsified into the mixture (just like when mixing oil and vinegar), otherwise they won’t be incorporated smoothly and the mixture can separate. Once the brownie batter is mixed, pour half of the mixture in a greased a springform pan, and bake until the center is just set.
Using a tablespoon, randomly dollop the remaining brownie batter onto the pumpkin filling (add 1 Tbsp of water to the brownie batter so it will be easier to combine). With the back of a spoon or a knife pull the brownie batter around to create swirl patterns.
Do not over-swirl the two mixtures. You want large swirls of brownie throughout the pumpkin.
Once baked, cool for 10 minutes then run a sharp knife around the outer edge of the pan to release the pie from the edge to prevent the pie from cracking. Allow to cool completely before releasing pan ring.
|Pumpkin & Brownie Swirl|| |
- ½ cup butter or margarine
- 12oz semisweet chocolate chips
- ⅔ cup brown sugar, packed
- 2 eggs
- 1 tsp vanilla
- ½ cup GF Flour Blend for Baking
- ¼ tsp xanthan gum
- 2 Tbsp cocoa
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup pure pumpkin puree
- 1 cup heavy cream
- 1 egg
- ¼ cup sugar
- ¼ cup GF Flour Blend for Baking
- ⅛ tsp xanthan gum
- 1-2 tsp pumpkin pie spice blend*, to taste
- ¼ tsp salt
- For the brownie filling, in a medium saucepan melt together the butter, chocolate chips, and brown sugar over medium heat just until melted. Remove from heat and allow to cool for 10 minutes. Whisk in the eggs one at a time. Mix together the remaining dry ingredients, then add into the mixture.
- Pour half of the mixture in a greased a 9-10" spring form pan, and bake at 350°F for 20 minutes until the center is just set. Set aside the remaining batter.
- For the pumpkin filling, in a large bowl combine all the ingredients, mixing until smooth.
- Pour the pumpkin mixture over the warm brownie base. Add 1 Tbsp of water into the remaining brownie batter to loosen it a bit. Using a tablespoon, randomly dollop the remaining brownie batter onto the pumpkin filling.
- Use the back of a spoon or a knife to pull the brownie batter around to create swirl patterns - do not over mix it. Bake for 40-45 minutes or until pie is set.
- Cool for 10 minutes then run a sharp knife around the outer edge of the pan to release the pie from the edge to prevent the pie from cracking. Allow to cool completely before releasing pan ring.
- Serve with ice cream or whipped cream if desired.