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Thursday thru sunday: 12 - 6 PM

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12469 Washington Blvd, Los Angeles, CA 90066

12469 Washington Blvd, Los Angeles, CA 90066

Our store hours due to Covid 19:

Thursday thru sunday: 12 - 6 PM

How to enjoy a proper chocolate tasting at ChocoVivo
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Dark Chocolate Pumpkin Swirl Brownies

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October is the beginning of cooler temperatures and hot chocolate weather.  Here's a twist of our brownies with a pumpkin kick.  We've cut down the sugar and increased the spices for a less sweetened version.  

 Prep Time
20 minutes

Cook Time 
45 minutes

Total Time
65 minutes

Recipe Yield
16 Servings

Category: Dessert
Cuisine: American
Keywords: Pumpkin, Brownies, Chocolate

Ingredients:

  • 8 tablespoons (1 stick) unsalted butter, plus more for pan
  • 6 ounces ChocoVivo 65% Cacao, chopped
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup sugar
  • 4 large eggs
  • 1 tablespoon pure vanilla extract
  • 1¼ cups pumpkin puree (canned is ok)
  • ¼ cup Avocado Oil or any other kind of oil
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

 

STEP 1

Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Line bottom of pan with parchment paper; butter lining.

STEP 2

Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.

STEP 3

Whisk together flour, baking powder, and salt in a large bowl; set aside. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Add in flour mixture and beat until well combined.

STEP 4

Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don't set.

STEP 5

With a small spatula or a table knife, gently swirl the two batters to create a marbled effect.

STEP 6

Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.

Enjoy!


 

Notes: adapted from Martha Stewart October 2004 Magazine