Pumpkin Swirl Brownies

Okay, first thing I made in Robin’s care package was Pumpkin Swirl Brownies.

These were really really easy to make. First, preheat oven to 350, take a pan and line it with parchment paper. Then you combine the ingredients, wet first then dry into your mixing bowl:

Then take two separate clean mixing bowls. In one you are going to melt your chocolate and butter:

In the other you will mix your pumpkin, oil, cinnamon and nutmeg:

Then take two cups of your batter and mix with the pumpkin mixture:

Then take the chocolate mixture and pour it into the rest of your  batter:

Now pour half of your chocolate mixture into your prepared pan, make sure it covers the whole pan, then pour half of your pumpkin mixture as the second layer, then the rest of your chocolate mixture and top with rest of pumpkin mixture. Take a knife and swirl it through the batter to create a swirled effect when you cut into it. I think it would be delicious to top with chopped hazelnuts or any other type of nut, but Rob is allergic to nuts so I went without.

Bake. Wait for it to cool and voila!

I baked my brownie for 40 minutes. But, I like really gooey brownies. So, if you’re not so much a fan of the gooey-er version, Leave your brownies in for 10 more minutes. I hope you enjoy!

PUMPKIN SWIRL BROWNIES:

INGREDIENTS

  • 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


  • DIRECTIONS

  • 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.
  • 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…or not
  • Bake until set, 50 to 55 minutes. Or 40-45 if you like gooey brownies. Let cool in pan on a wire rack. Cut and eat!
  • Happy Baking!

    Me.  🙂

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