Pumpkin Swirl Brownies
Makes 16
Makes 16
8 tablespoons (1 stick) unsalted margarine
2 cups all-purpose flour
1 teaspoon baking powder 1/4 teaspoon cayenne pepper
1/2 teaspoon salt1 3/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
1 1/4 cups solid-pack pumpkin1/4 cup vegetable oil
1 teaspoon ground cinnamon1/4 teaspoon ground nutmeg
Preheat oven to 350 degrees. Spray with cooking oil, a 9-inch square baking pan or dish. Line bottom of pan with parchment paper. Spray with additional cooking oil.
Melt chocolate and butter in a heatproof bowl in a microwave, on low temperature, checking every 25 seconds. ( I used setting 2 out of 10)
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. (I skipped this since everyone does not like nuts.
It does make it more attractive)
Sweet and Savory Says it All - Chaya
2 comments:
Chaya, these sound great! Can't wait to try them.
Yumm... look at that beautiful crumb. Looks so moist.
Post a Comment