Pumpkin Swirl Brownies

Name: Pumpkin Swirl Brownies
Yield: Makes 16 brownies
Ingredients: 4 ounces (113 grams), cream cheese, cut into 4 pieces; ¾ cup canned unsweetened, pumpkin puree; 2 tablespoons, sugar; 1 tablespoon, whole-wheat flour; ¼ teaspoon, pumpkin pie spice; ⅔ cup (3⅔ ounces; 104 grams), whole-wheat flour; ½ teaspoon, baking powder; ½ teaspoon, salt; 4 ounces (113 grams), unsweetened chocolate, chopped fine; 1¼ cups (8¾ ounces; 248 grams), sugar; 6 tablespoons, expeller-pressed canola oil; 2 large organic, eggs; 2 tablespoons organic 1 percent, low-fat milk; 1 teaspoon, vanilla extract

16 comments

Desserts or Baked Goods

We love a good brownie that boasts a fudgy, ultra-chocolaty interior, but we wondered if we could add nutrients without compromising the brownie's flavor and texture.

A cookbook recipe exclusively for All-Access members from Nutritious Delicious

SERVESMakes 16 brownies

TIME1¼ hours, plus 2 hours cooling

A cookbook recipe exclusively for All-Access members from Nutritious Delicious

WHY THIS RECIPE WORKS

As vegetables are often mixed into baked goods to provide moisture, we first tried stirring creamy, nutrient-dense pumpkin puree into our batter, but this resulted in brownies that were too light and spongy. We then considered that pumpkin ...

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