I'm enjoying all things pumpkin this fall so I wanted to try this recipe I found last year - pumpkin swirl brownies. I made these on Saturday and they turned out more like a cross between a cake and a brownie because the batter was REALLY thick. But oh my they are DELICIOUS!
(photo courtesy of Martha Stewart.com)PUMPKIN SWIRL BROWNIES
(a modified version of a Martha Stewart recipe)
Ingredients:
1 stick unsalted butter
3 ounces bittersweet chocolate, chopped
3 ounces semi-sweet chocolate chips
2 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1¾ cups sugar
4 large eggs
1 Tbsp vanilla
1¼ cups solid-packed pumpkin
¼ cup vegetable oil
1 tsp ground cinnamon
¼ tsp ground nutmeg
1. Preheat oven to 350°. Spray a 9” square baking dish with non-stick spray.
2. Melt chocolate and butter in heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
3. Whisk together flour, baking powder and salt in a large bowl; set aside. Beat sugar, eggs and vanilla until fluffy and well combined, 3 to 5 minutes (over high speed in order to get fluffy). Beat in flour mixture.
4. Divide batter between two bowls. Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon and nutmeg. Transfer half of chocolate batter to pan and smooth out. Top with half of pumpkin batter. Repeat with remaining batter.
5. Use a table knife to gently swirl the two batters together to create a marble effect.
6. Bake until set, about 40 to 45 minutes. Let cool in pan before cutting into squares.
NOTE: The recipe says it makes 16 squares. I doubled everything so I could make it in a 9 x 13 because we eat much larger size brownies than is a "typical" serving. It was really thick and took a lot longer to cook so next time I’ll probably just 1½ it. The original recipe also calls for all bittersweet chocolate, nuts sprinkled on top before baking, and cayenne pepper.
(a modified version of a Martha Stewart recipe)
Ingredients:
1 stick unsalted butter
3 ounces bittersweet chocolate, chopped
3 ounces semi-sweet chocolate chips
2 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1¾ cups sugar
4 large eggs
1 Tbsp vanilla
1¼ cups solid-packed pumpkin
¼ cup vegetable oil
1 tsp ground cinnamon
¼ tsp ground nutmeg
1. Preheat oven to 350°. Spray a 9” square baking dish with non-stick spray.
2. Melt chocolate and butter in heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
3. Whisk together flour, baking powder and salt in a large bowl; set aside. Beat sugar, eggs and vanilla until fluffy and well combined, 3 to 5 minutes (over high speed in order to get fluffy). Beat in flour mixture.
4. Divide batter between two bowls. Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon and nutmeg. Transfer half of chocolate batter to pan and smooth out. Top with half of pumpkin batter. Repeat with remaining batter.
5. Use a table knife to gently swirl the two batters together to create a marble effect.
6. Bake until set, about 40 to 45 minutes. Let cool in pan before cutting into squares.
NOTE: The recipe says it makes 16 squares. I doubled everything so I could make it in a 9 x 13 because we eat much larger size brownies than is a "typical" serving. It was really thick and took a lot longer to cook so next time I’ll probably just 1½ it. The original recipe also calls for all bittersweet chocolate, nuts sprinkled on top before baking, and cayenne pepper.
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