Comments on: pumpkin swirl brownies

By: piba

piba — Tue, 03 Nov 2009 07:09:07 +0000

eileen – did you swirl them too or just layer them – I am wondering about how they looked and if swirling worked the way you had it layed out. thanks

By: Brittany

Brittany — Fri, 30 Oct 2009 22:11:57 +0000

I just made these the other night and I can’t stop eating them. I’m in love!

By: Patricia Ann

Patricia Ann — Thu, 29 Oct 2009 00:15:30 +0000

I’m baking the stuff as we speak, unfortunately, I misread your instructions. As when I divided up the flour/egg batter, I added the chocolate into one half of the batter but didn’t end up adding the other half of the batter into the pumpkin mixture. I’m not sure exactly how the dessert is going to turn out… but I do have to admit that my chocolate mixture was ridiculously thick. You did suggest that I go ahead and add about 1-2 tbsp of the flour/egg batter, but that was really no help unfortunately.

I hope that you end up re-doing this recipe, given that it’s Fall, Halloween and Thanksgiving is nearing. If I botched this recipe up, I hope that maybe you found a different way in creating this? It’s such a lovely combination, I can’t tear myself away and just give up on it.

By: Eileen

Eileen — Wed, 14 Oct 2009 14:54:12 +0000

Made these last night. I happen to love the combo! I stepped it up a notch as suggested, with a cream cheese swirl. So my 3rd bowl was about 1 c cream cheese, 1/4 c sugar, 3 Tbsp milk (to thin it for maximum swirling). I used a 9×13 and made 4 layers, brownie on bottom, then cream cheese, pumpkin, and more brownie on top. They turned out beautifully, I forget how long they baked. This is a wonderful recipe, I put half in the freezer to take out for Halloween :)

By: Leah

Leah — Tue, 13 Oct 2009 17:11:27 +0000

I think pumpkin and chocolate go just fine. I always make chocolate chip pumpkin muffins and everyone gobbles them up. When I saw this recipe I immediately wanted to make it. Only one problem. I’m out of flour and chocolate and it’s pouring outside. I however have a box brownie mix. Anyone know how I would get the same outcome?

By: Tracy

Tracy — Tue, 13 Oct 2009 16:46:50 +0000

I made these. i agree-the chocolate batter is much too thick. Maybe 2/3 for chocolate and 1/3 for pumpkin. Also, I kept simmering the chocolate mix, so when i added the hot choc to the batter, it went all grainy and weird. i thought i had probably ruined them but went ahead and baked them. i ran a knife through to swirl like i was cutting them and got a nice swirling effect despite the thick chocolate layer. I used an 8″ pan and i took 2 hours to bake! very tasty outcome..the hot chocolate did not ruin the chocolate layer. very fudgey and delicious.

By: SaraJ

SaraJ — Sun, 20 Sep 2009 15:51:02 +0000

i beat the egg & sugar for about 4 minutes, which i believe is where the air for the too-cakey feeling comes from. mixing the eggs & sugar until just blended would probably give a more dense, chewey brownie feeling, whereas doing it for somewhere inbetween 0 min and 4 min is probably what i’ll shoot for next time. the proportions of the base batter should maybe be 2/3 for the chocolate and 1/3 for the pumpkin (in stead of half each)–i had the same problem as deb in having the chocolate part being too thick and the pumpkin part being too thin. which in part gave me layers without a marbling effect! =( a 9×13 inch pan may work better for cooking time/thickness. i was overall pleased with the flavors & found them balanced. i sprinkled hazelnuts on top before baking & served with haagen dazs dulce de leche ice cream & talk about some serious indulgence!

By: Vidya

Vidya — Wed, 26 Aug 2009 01:04:34 +0000

I made these at the end of last year, and I’d have to agree. They were good, but not excellent. Both the pumpkin and the chocolate batters were delicious, but I thought they would be better as separate desserts. On the upside, now I have a great base to work into a great brownie recipe and a great pumpkin bar recipe. I liked the chocolate brownie bit better than other recipes I’ve tried. It has less eggs per cup of flour and a good amount of chocolate. You can really taste the chocolate coming through, often with other brownies, the flavour is too diluted for my liking,

By: Bethany

Bethany — Mon, 08 Dec 2008 01:33:50 +0000

OK… so I am a total idiot. I just made these and I was distracted while trying to put the two batters together and ended up putting the pumpkin ingredients into the chocolate half of the batter. I did not realize until I was pouring the batter into the baking dish that my one batter was not orange an pumpkin-y looking. Duh! I just swirled the living heck out of the two batters and I am hoping that they are still edible when they come out. Fortunately for me in this household anything baked and chocolate flies… even if you have to hold your nose or crack it with a sledgehammer to eat it. :)

By: Tara

Tara — Wed, 12 Nov 2008 00:18:20 +0000

I tried these the other day and the pumpking/chocolate combination was perfectly tasty. No need to worry about that part; however, I did have trouble getting the two types of batter to swirl properly. Mine were sort of divided down the horizon — half pumpkin, half chocolate. I played it off that it was supposed to be that way and no one seemed to mind.