Wednesday, October 19, 2011

WDW - Pumpkin Swirl Brownies

pumpkin swirl brownies

Two weeks in a row for WDW! Can you believe it? I guess with Jury Duty I crave my creative outlets even more!

I stole this recipe from Deb over at Smitten Kitchen, and yes, I even stole the picture too. Hey, I'm on Jury Duty - don't judge me.

If you like chocolate and you like pumpkin, boy are you in for a real treat. I have put chocolate chips into pumpkin bread and muffins before, but this is a whole different ball game. It's the melding of the flavors and spices in this recipe that is really unique.

These brownies turned out more like a cake. They were too tall for a brownie really, in my opinion, and not the texture of a brownie at all. But, whatever you call them, it makes no difference to me, because they are AMAZING. When I tasted these, I just couldn't believe how good they were. It was like two of my favorite things, pumpkin bars and good chocolate brownies, blended together to make something incredibly delicious. They are actually not heavy at all like a brownie, but light, like a snack cake. I just LOVE these. I would eat one of these every day at 3:00 with a latte if I could. Just sayin'. Enjoy.

Pumpkin-Swirl Brownies

8 tablespoons (1 stick) unsalted butter, plus more for pan
6 ounces bittersweet chocolate, chopped
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1 1/2 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. Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Cut a length of parchment that will cover the bottom and two sides (makes it much easier to remove), and line the pan with it. Butter the lining as well.

2. Melt chocolate and butter in a microwave safe bowl. Stir and cook until both are melted.

3. 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.

4. Pour half of batter (about two cups) into a separate bowl and stir chocolate mixture into it. If you find that it is a little thick (as mine was) add a little more batter (a few tablespoons or so) until it is more pourable. This is important because mine was quite thick, and the pumpkin half was quite thin, so I had trouble swirling the two together.

5. In other bowl, stir in the 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.

6. With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Be sure to get your knife all the way to the bottom of the pan–I didn’t, and ended up with a chocolate base, not that it is such a bad thing.

7. Bake until set, 45 minutes to 1 hour. Be sure to test for doneness with a toothpick. Let cool in pan on a wire rack. Cut into 16 squares.

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1 comment:

Slave of Christ said...


These look delicious.