Wednesday, September 30, 2009

Chocolate-Pumpkin Swirl Brownies

I have been very busy this week with the end of my first class, however, I have my study group coming over tonight which was a perfect excuse to make this recipe.  I would highly recommend using canned pumpkin for this one.  For some reason when I pureed the fresh pumpkin little chunks did not break up, and while that may be able to hide in say a pie, not so much in a brownie.  I am hoping no chunks made it into the brownies I dropped off at the babies daycare this morning.  Happy eating.

Chocolate-Pumpkin Swirl Brownies

Martha Stewart Halloween 2004
Makes 16


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 (I am thinking this is suppose to be 9X13, because I used a 9-inch and if you can tell from the photos I have brownie bread it is so thick). 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.

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 mixture.

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.

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