Chocolate Stout Pumpkin Brownies

Avoid boring brownies by spicing them up with the rich fall flavors of pumpkin and stout.

October 24, 2011

Serves: 16
Prep:  12 min
Cook: 38 min
Total: 1 hr 20min

  • 2 tbsp low-fat cream cheese, room temperature
  • 1/2 cup plus 1/4 cup sugar
  • 1/2 cup canned pumpkin
  • 3 large eggs, room temperature
  • 1 cup plus 2 Tbsp whole-wheat pastry flour, divided
  • 1 tsp cinnamon, divided
  • 6 oz bittersweet baking chocolate, chopped
  • 2 tbsp unsalted butter
  • 1/3 cup unsweetened cocoa powder
  • 1 cup stout beer, room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp cayenne powder (optional)
  • 1/4 teaspoon salt

1. Preheat oven to 350°F. Lightly grease an 8-inch-square baking pan. In a bowl, stir together cream cheese, 1/4 cup of the sugar, canned pumpkin, 1 of the eggs, 2 tablespoons of the flour, and 1/2 teaspoon of the cinnamon; set aside.

2. Place chocolate and butter in a metal bowl and heat over a pot of simmering water, stirring until completely melted. Remove mixture from heat and stir in the remaining 1/2 cup sugar. Mix in 2 eggs, one at a time. Gently stir in the remaining 1 cup flour, cocoa powder, beer, vanilla extract, baking powder, cayenne, salt, and remaining 1/2 teaspoon cinnamon.

3. Scrape half the chocolate batter into the prepared baking pan and spread evenly. Spread half the pumpkin mixture on top, then add the remaining chocolate mixture on top of that and spread evenly. Top with the remaining pumpkin mixture. Gently swirl batter with a butter knife. Bake for about 30 minutes, or until an inserted toothpick comes out clean. Let cool before slicing.

Nutritional Facts per serving
Calories     165 cal
Fat     7.6 g
Saturated fat     3.8 g
Cholesterol     44.5 mg
Sodium     78 mg
Carbohydrates     23.9 g
Total sugars     13.7 g
Dietary fiber     2.8 g
Protein     3.4 g