Chocolate Stout Pumpkin Brownies

I came across this recipe on This is a great Fall recipe.


  • 2 tbsp. low-fat cream cheese, room temperature
  • 1/2 c. plus 1/4 cup sugar
  • 1/2 c. canned pumpkin
  • large eggs, room temperature
  • 1 c. plus 2 Tbsp whole-wheat pastry flour
  • 1 tsp. cinnamon, divided
  • 6 oz. bittersweet baking chocolate, chopped
  • 2 tbsp. unsalted butter
  • 1/3 c. unsweetened cocoa powder
  • 1 c. stout beer, room temperature
  • 1 tsp. vanilla extract
  • 1/2 tsp. baking powder
  • 1/4 tsp. cayenne powder (optional)
  • 1/4 tsp. 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 sugar, canned pumpkin, 1 egg, 2 tablespoons flour, and 1/2 teaspoon 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 the mixture from the heat and stir in 1/2 cup sugar. Mix in 2 eggs, one at a time. Gently stir in 1 cup flour, cocoa powder, beer, vanilla extract, baking powder, cayenne, salt, and 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.

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Chocolate Stout Pumpkin Brownies
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