Like Cinderella's carriage, I'm pumpk-ing
+ a 20-year-old spectacular Brownie recipe
I have a confession: I don’t bake brownies often, mainly because I’m not a frequent brownie eater. Maybe it’s a bit controversial to admit this—especially in a brownie-themed issue—but I often find them so rich that they can be a little overwhelming.
However, this recipe is the one I turn to when I do bake brownies, usually by special request from my lovely husband, who, as you can imagine, is a frequent brownie eater. For about four years now, this brownie-baking thing in the Mackievicz-Cenci household has reliably happened around Halloween.
The pumpkin filling, laced with those wonderful autumnal spices, brings a delicate lightness, if I may say so, to the brownies, balancing the dense, chocolatey richness and adding just a hint of maple sweetness. It sure works for me!
I got this brownie recipe, without the pumpkin filling, about six years ago when I was still living in Massachusetts. It came from my generous, chatty, and super sweet downstairs neighbor, Linda, who told me she’d copied it from a Martha Stewart (Living?) episode about 15 years earlier. According to her, these were the best brownies she’d ever had—the closest to store-bought she could find.
At the time, I was just getting acquainted with both the concept of brownies (having recently arrived from Brazil) and the phenomenon that was (and still is) Martha Stewart. But the idea of writing down recipes from a cooking show was nothing new—I’d grown up watching my mom do it religiously. So I knew these were the kind of “stand-alone” recipes that, for some reason, would be the ones I’d keep coming back to. Like, you can trust those cooks on TV, you know?
I found it quite interesting that back then—struggling with my beginner’s English to fully understand everything Linda enthusiastically shared in her rich Bostonian accent—she seemed incredibly proud to mention that these brownies had a "delightful store-bought quality." For me, that was the opposite of what I’d typically look for in a homemade treat, but I followed her lead.
Now, after experiencing more of America, brownies, and perhaps a few too many store-bought treats, I’ve gained the perspective to understand the emotional attachment to a particular texture of something so traditional, like brownies are here. I get it. There’s no other way around a brownie for me, either. I, too, crave that irresistibly fudgy texture we find in store-bought brownies—and I’m 100% fine with it. I like to think Linda would be proud of me :)
I’ve come to learn that the little secret to achieving that perfect texture in homemade brownies is powdered sugar, thanks to the small amount of cornstarch it contains. This addition is what truly brings the chewiness and consistency, so if that’s what you’re aiming for, it’s worth including.
And then there’s oil.
I know! I know what you are thinking. I, too, would typically go the butter route, but you’ll have to trust me, Linda, and Martha on this one.
Scientifically speaking, oil typically creates a smoother, more cohesive batter compared to butter. It coats the flour proteins and prevents them from developing too much gluten, which leads to a softer, denser product—resulting in a fudgier texture. Additionally, oil retains moisture better than butter, as it remains liquid at room temperature, helping to prevent the brownies from drying out. Voilá!
Here’s another secret: all my favorite chocolate cakes are oil-based. And we can certainly call a brownie a type of chocolate cake, can’t we?
Side note that's not really on the side: The original recipe calls for 1 cup (200g) of brown sugar plus 1/2 cup (100g) of granulated white sugar. I find the white sugar to be totally indispensable for achieving the right texture and balance, but feel free to adjust the sweetness to your taste! If you decide to add more sugar, you might need to extend the overall baking time by an additional 3 to 4 minutes.
As for the hue of things, for that deep, pitch-black color we associate with the richest brownies, I recommend using Dutch-processed cocoa powder—it makes a striking difference! However, any cocoa will work just fine if that’s what you have on hand. If you’re using regular cocoa powder, consider substituting the two tablespoons of water in the recipe with espresso or strong coffee to enhance the flavor and deepen the color of the cocoa. The liquid here helps bind the eggs and contributes to fudge things.
I don’t remember when I first added the pumpkin factor to the recipe, but I’m certain it wasn’t a natural thought for me. Back where I come from, pumpkin is rarely baked into sweet treats like this. Instead, we make compote or jam—similar to the recipe I share here—or sometimes we bake or roast it, filled with sugar and spices.
My friend Jeanelle from Book & Salt shared this video from this lovely couple (she's Brazilian, he's French), with a traditional Brazilian recipe for Abóbora Doce Assada Inteira. I love it!
Pumpkins aren’t really a fall thing for us, as there’s hardly a fall season in the North of Brazil. We also don’t have the need for those addictive pumpkin spice candles or the wonders of trick-or-treating—too bad for me as a kid, since I believe trick-or-treating is one of the most fun American traditions :(
So as I wrapped up this issue, devouring a slice of brownie and inhaling suffocating myself the irresistible scents of two candles—one pumpkin spice and one apple cider—burning fervently in my office, as if the world was about to end, I became convinced that this whole pumpkin-in-my-brownies thing is a reflection of my evolving American identity.
And how pretty much everything in my life is connected to food.
Perhaps it started when I realized how quirky and interesting Linda's accent was, and felt compelled to mimic it. Or maybe it was when I developed a personal taste for the fudgy richness of store-bought brownies over homemade ones, a surprising turn for someone for this Brazilian who always believed I would favor the nature of homemade treats.
Now here I am, baking Linda's—or is it Martha's?—brownies every year for Halloween. Four years later, I can't believe it: a fall baking tradition has emerged, and some people just my husband actually expect it from me.
Maybe it’s the collection of fall memories I now have, how excited I get when the air turns crisp, and the leaves start to change, or the urge I feel to buy a fresh apple cider donut from the farmer's market and post a photo of a tree on IG!
It fascinates me that I now crave pumpkin in my baking, while I seldom reflect on how I might enjoy it in a Brazilian context. I’ve become so deeply entangled (for lack of a better word) with my American life that perhaps, if I look closely through the microscope of daily details, like Cinderella's carriage, I, too, am undergoing a transformation—pumpk-ing, if you will.
Gone are the days of enchanted evenings; this is the raw and beautiful reality of life, and I wholeheartedly embrace it. With each passing day, I look forward to all that my immigrant life brings—pumpkins, spices, candles, fall or not—all to be lived at its fullest in this country I proudly call home.
With that, if you don’t mind, I have a request.
I would be truly grateful if you could take the time to vote next week. I’d love to continue baking brownies like this without worrying about whether I’m welcome or not in this wonderful country that, if I might add, is also my home.
Rich, Dark & Fudgy Pumpkin-Filled Brownies
These brownies are my answer to the classic—with a seasonal twist. The dark, rich chocolate base is perfectly balanced by a smooth pumpkin filling, gently spiced and sweetened with just a hint of maple syrup. For those feeling adventurous, using olive oil adds a layer of complexity that is both unexpected and delicious.
A sprinkle of flaky sea salt before serving amplifies the flavors, making them hard to resist—even for those who might be skeptical about the combination. They’re just as delightful chilled as they are warm, offering a unique treat for something so decadently fudgy.
Makes 9 considerably large pieces of brownie 🙂
For the brownie batter
1 cup (200g) brown sugar
½ cup (60g) powdered sugar
2 large eggs
2 tablespoons (30ml) water
⅔ cup (55g) Dutch-processed cocoa powder
½ cup (120ml) vegetable oil, like corn (or olive oil, if you enjoy the flavor)
1 cup (170g) dark chocolate, chopped or chips
¾ cup (90g) all-purpose flour
For the pumpkin filling
4 oz (115g) Neufchatel or cream cheese, softened (I prefer Neufchatel for its more delicate flavor)
¾ cup (175g) 100% pumpkin purée
2 tablespoons (15g) pumpkin spice
¼ cup (60ml) maple syrup
2 tablespoons (30ml) pure vanilla extract (optional)
Start by preparing the pumpkin filling. Using a hand whisk or an electric mixer, blend the softened Neufchatel or cream cheese, pumpkin purée, pumpkin spice, maple syrup, and vanilla extract (if using) until creamy and smooth, with no visible specks of cream cheese. Set aside.
Preheat your oven to 350°F (175°C). Lightly grease or spray an 8x8-inch square baking pan and line it with parchment paper, leaving an overhang on two sides to make removing the brownies easier.
In a large mixing bowl, with a hand whisk, combine the brown sugar, powdered sugar, eggs, and water. Add the vegetable oil (I prefer corn oil for its subtle flavor) and whisk well until the mixture is smooth and slightly thickened. Add in the cocoa powder and whisk again until fully incorporated.
Using a spatula, fold in the chopped dark chocolate or chocolate chips, then add the flour and stir gently until no streaks remain—be careful not to overmix to keep the brownies tender and fudgy.
Pour about two-thirds of the brownie batter into the prepared pan, spreading it out evenly. Spoon the pumpkin filling over this layer, smoothing it out gently. Drizzle the remaining brownie batter over the top and, using a knife or skewer, swirl it slightly to create a marbled effect.
Bake for 40-45 minutes, or until the edges are set but the center still has a slight jiggle—it will continue to firm as it cools. You can also check with a toothpick; it’s better to take them out a bit early than to leave them in too long. Let the brownies cool in the pan for about 20 minutes, then lift them out using the parchment overhang and transfer them to a wire rack to cool completely.
You can sprinkle flaky sea salt right before serving to enhance the flavors with a touch of savory depth. It adds a delightful contrast and makes the brownies even more interesting!
When these brownies come out of the oven, they’ll be wonderfully gooey in the middle. Let them cool completely, about 2 hours, before slicing to give them time to set up. They’ll continue to firm as they cool further. For a firmer brownie, you can refrigerate them after cooling.
Store the brownies in an airtight container at room temperature for up to 2 days. The chocolate base stays fudgy, and the pumpkin filling remains soft.
For longer storage, place the brownies in an airtight container and refrigerate for up to 5 days. This can make them slightly firmer, so I recommend letting them sit at room temperature for about 15 minutes before serving to bring back some of that soft, fudgy texture.
These brownies freeze beautifully! Wrap each square individually in plastic wrap, then place them in an airtight container or freezer bag. They’ll keep well for up to 2 months. Thaw at room temperature, and they’ll taste as good as fresh.
Lovely illustrations by my dear friend Du Albuquerque
| @cozinhailustrada_
Such a great memories and flavors you bring to our life with this story my love, thank you! ♥️