Thursday, May 6, 2010

Pumpkin Chocolate Swirl Brownies

Pumpkin and Chocolate make these gooey brownies moist and creamy .  Makes 16

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8 tablespoons (1 stick) unsalted butter, plus more for pan
6 ounces bittersweet chocolate, chopped
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 3/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
1 1/4 cups solid-pack pumpkin
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped hazelnuts or other nuts


Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Line bottom of pan with parchment paper; butter lining.

Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth. ( I just did mine in the microwave.)
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Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Beat in flour.  Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don't set. With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Sprinkle with nuts.  Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.

  • Adapted From Martha Stewart

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    1 comment:

    1. Hi Lisa, these brownies look AMAZING! Wow! I love pumpkin and chocoalate together. Have you ever tried them without the nuts on top? That is how I will have to make them, we have two people with nut allergies in the family. And thanks for your comment on my ladder organizer! :)