Do you have leftover pumpkin pie filling? Put it to use with this delicious spiced brownie recipe! This marble-swirled dessert is not only pretty, but delicious too! With a bit of chocolate and pumpkin in every bite, you're sure to win over anyone who tries it! The creamy texture is perfect whether you like it chilled or warmed up, and the cinnamon chocolate glaze at the end adds a sweetened surprise!
You can make this recipe with boxed brownies if you're in a rush! I suggest the Ghirardelli Chocolate Supreme mix which is what I used!
The bitter-sweet syrup at the end is a perfect addition to the creamy brownie!
After Thanksgiving, I was stuck with a few too many cans of pumpkin puree and I had no idea what to make with them since everyone seemed to be checked out of pumpkin pie these days (even though I could eat it everyday)! I know brownies are always a hit with my family so I thought of a way to combine the two and I came up with this yummy treat!
I have seen many dessert recipes using pumpkin and chocolate, but nothing with a pumpkin marble filling so I decided to give it a try! The cream cheese that I added helped thicken the pumpkin mixture so that it wasn't runny and stayed in place!
Prep Time: 10 minutes Yields: 12 Servings
Cook Time: 30 minutes
Total Time: 2 hrs. and 40 minutes
INGREDIENTS
Ghirardelli Chocolate Supreme Brownie Mix (or your favorite homemade brownie recipe)
Ingredients as needed for the brownie batter written on the box
1/2 cup Canned Pumpkin
4 oz. Cream Cheese, softened
1 tsp. Pumpkin Pie Spice
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
1 Egg
For the Glaze:
Chocolate Syrup that comes with the brownie box (or 1/2 cup Semi-Sweet chocolate chips melted)
1/2 tsp. Cinnamon
1/4 tsp. Pumpkin Pie Spice
1 tsp. Honey (just for light sweetness)
INSTRUCTIONS:
Preheat oven to 350 degrees.
Grease an 8x8 or 9x9 baking dish. Set aside.
Mix the brownie batter as directed on the back of the box. Set aside.
In a small mixing bowl, add the pumpkin, cream cheese, pumpkin pie spice, cinnamon, nutmeg, and egg. Whisk together until creamy and incorporated.
Pour 1/2 of the brownie batter into the greased dish. Make sure that the batter is spread on the entire bottom of the pan.
Using a tablespoon amount at a time, add 2/3 of the pumpkin pie filling on top of the brownie batter in the pan. With a butter knife, create a marbled effect by gently swirling the two batters together.
Next add the rest of the brownie batter and spread it to the edges of the pan gently (try not to affect the marbling on the bottom).
Top the brownie batter with spoonfuls of the leftover pumpkin filling and repeat the marbling process until you achieve nice swirls on the top of the mix.
Bake for 30 minutes, until a toothpick comes out clean.
Cool on a cooling rack for 30 minutes and then place in the fridge to continue cooling until ready to serve.
When you are about to serve, combine the ingredients of the glaze together. Drizzle over the brownies.
Serve and Enjoy!
*Keep stored in a refrigerator. If you like brownies warm, you can heat them up for about 20 seconds in the microwave before adding the glaze!*
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