To all my chocolate lovers, do I have a treat for you today. Imagine sweet, soft decadent chocolate blended with a even more soft, full of flavor pumpkin sponge like cake… Is your mouth watering yet?
I have had so much fun making this recipe that it will be part of my fall repertoire from now on. I love how not overpowering the cinnamon and ground cloves are blended with the pumpkin, however complimenting the flavor.
Do make sure that you have the right size with high border baking dish, as it will rises. The aluminum foil allows you to remove it from the pan with ease. Do let it cool off completely as it will break when you attempt to lift it if it still warm.
Use small chocolate chips if you have them of chop the large ones and scatter them, even the slivers, all over the mixture.
Chocolate Swirled Pumpkin Bars
Amount Per Serving
Calories 155Calories from Fat 45
% Daily Value*
Saturated Fat 2g13%
Vitamin C 1.6mg2%
Vitamin A 1685IU34%
* Percent Daily Values are based on a 2000 calorie diet.
Preheat oven to 350F. Line a 15x10 inch baking pan with foil, extending foil over the edges.
In a large bowl stir together: flour, 1 ½ cup sugar, baking powder, cinnamon, baking soda, salt and ground cloves. Stir in pumpkin, 4 eggs and oil until well combined. Spread the batter in the prepared pan.
In a small pan melt ¾ of the chocolate chips over low heat. Stirring to ensure that all the chocolate is melted and not burning on the side of the pan. Remove from heat.
In a small bowl beat cream cheese and 1/3 cup sugar with a mixer at medium speed until well blended. Beat in 1 egg, milk, and melted chocolate. Spoon over pumpkin batter. Using the blade of a knife, swirl slightly to marble the pumpkin and chocolate mixture. Chop the remaining chocolate pieces and sprinkle over the chocolate pumpkin mixture.
Bake for 25 to 30 minutes or until puffed and toothpick comes out clean. Cool in pan over a wire rack. Using foil, lift uncut bars out of the pan. Cut into bars.