Thursday, October 29, 2009

Pumpkin Swirl Brownies

Pumpkin Swirl Brownies
Makes 16

8 tablespoons (1 stick) unsalted margarine
6 ounces bittersweet chocolate in squares
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

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)

Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.

Sweet and Savory Says it All - Chaya


Min said...

Chaya, these sound great! Can't wait to try them.

Katy ~ said...

Yumm... look at that beautiful crumb. Looks so moist.

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