Name: Autumnal Pumpkin Chocolate Brownies
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 24 Portionen
Ingredients: 100 g cream cheese, softened; 15 g butter, softened; 60 g white sugar; 175 g pumpkin puree; 45 g maple syrup; 1 Stück egg; 1 TL vanilla extract; 1 TL ground cinnamon; 0.5 TL ground ginger; 25 g all-purpose flour; 120 ml boiling water; 40 g unsweetened cocoa powder; 0.5 TL instant espresso powder; 30 ml boiling water; 60 g unsweetened chocolate, finely chopped; 60 ml vegetable oil; 30 ml vegetable oil; 60 g unsalted butter, melted; 2 Stück large eggs; 2 Stück large egg yolks; 2 TL vanilla extract; 300 g white sugar; 210 g all-purpose flour; 1 TL salt; 170 g bittersweet chocolate, cut into 1/2-inch squares

Zubereitungszeit

1 Std 45 Min

Portionen

Schwierigkeit

Mittel

Arbeitszeit

45 Min

Dieses Thermomix® Rezept für Autumnal Pumpkin Chocolate Brownies ist in 1 Std 45 Min fertig und ergibt 24 Portionen. Schritt-für-Schritt-Anleitung mit präzisen Thermomix® Einstellungen auf MixBuch.

Beschreibung

These autumnal pumpkin chocolate brownies are an absolute treat! The combination of moist chocolate dough and creamy pumpkin swirl is simply irresistible. I especially like to make them in the autumn when it's pumpkin season. The preparation is a bit more complex, but it's definitely worth it! The brownies are perfect for a cozy coffee party or as a sweet surprise for friends and family. The pumpkin makes them especially juicy and they keep well for a few days. An absolute favorite recipe that I love to bake again and again!

Zutaten (25 Zutaten)

100 g cream cheese, softened
15 g butter, softened
60 g white sugar
175 g pumpkin puree
45 g maple syrup
1 Stück egg
1 TL vanilla extract
1 TL ground cinnamon
0.5 TL ground ginger
25 g all-purpose flour
120 ml boiling water
40 g unsweetened cocoa powder
0.5 TL instant espresso powder
30 ml boiling water
60 g unsweetened chocolate, finely chopped
60 ml vegetable oil
30 ml vegetable oil
60 g unsalted butter, melted
2 Stück large eggs
2 Stück large egg yolks
2 TL vanilla extract
300 g white sugar
210 g all-purpose flour
1 TL salt
170 g bittersweet chocolate, cut into 1/2-inch squares

Zubereitung (7 Schritte)

Preheat oven and prepare baking pan

Preheat the oven to 165°C (325°F). Grease a large baking pan and line with aluminum foil, leaving a 2.5 cm (1-inch) overhang on all sides. Grease the foil as well.

Prepare cream cheese mixture

Thermomix® Einstellung

30 Sek./Stufe 4

Add 100g cream cheese and 15g butter to the mixing bowl and stir for 30 sec./speed 4 until well combined. Add 60g sugar and stir in for 10 sec./speed 3.

Add pumpkin mixture

Thermomix® Einstellung

20 Sek./Stufe 3

Add 175g pumpkin puree, 45g maple syrup, 1 egg, 1 tsp vanilla extract, 1 tsp cinnamon and 0.5 tsp ginger to the mixing bowl and stir for 20 sec./speed 3 until well combined. Add 25g flour and stir in for 10 sec./speed 3. Set the cream cheese mixture aside.

Prepare chocolate mixture

Stir together 120ml boiling water, 40g cocoa powder and 0.5 tsp instant espresso powder in a bowl until smooth. Add 60g unsweetened chocolate and stir until melted. Add 60ml vegetable oil and 30g vegetable oil and stir. Add 60g melted butter and stir. Add 2 large eggs, 2 large egg yolks and 2 tsp vanilla extract and stir until mixture is homogeneous. Add 300g sugar and stir. Add 210g flour and 1 tsp salt and stir. Fold in 170g bittersweet chocolate cut into pieces.

Spread brownie batter and create swirl

Pour the brownie batter into the prepared pan and spread evenly. Spoon the cream cheese mixture onto the brownie batter. Carefully swirl the cream cheese mixture into the chocolate batter with a knife.