Pumpkin-Swirl Brownies

Since we were dealing with lots of chocolate earlier this week, I thought I'd continue that theme today with some Pumpkin-Swirl Brownies.  You might be wondering what the heck pumpkin is doing in a brownie.  And that might actually be a good question.  When I read the reviews of this recipe, there were definitely a few folks that thought the pumpkin did not belong.  Since I tend to love all things pumpkin, I thought I'd give them a try to see what I thought.  And I liked them a lot!  They are cakier than my favorite brownie, but that is okay with me.  They are supposed to be different!  It's a different recipe!

So yes, they fall into the "cakey" category of brownies, not the "fudgey" category of brownies.  But they are still very tasty.  There is a tiny hit of cayenne in the batter, which gives these brownies the littlest kick at the end.  I actually used less cayenne than the recipe suggested, and I found the amount to be perfect.  Again, something you didn't actually notice until the end and then got a nice kick.  Perfect.  Another bonus to these is that they stayed moist for several days!  And aren't they pretty? 


Pumpkin-Swirl Brownies
adapted from Martha Stewart

Ingredients:
8 TB (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 (original recipe called for 1/4 teaspoon)
1/2 teaspoon salt
1 1/2 cups sugar  
4 large eggs
1 TB vanilla extract
1 1/4 cups solid-pack pumpkin (not pumpkin pie filling)
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped pecans or other nuts

Instructions:
Preheat the oven to 350F.  Butter a 9x13-inch baking dish.  Line the bottom of the pan with parchment paper and butter the parchment.

Melt the chocolate and butter together in a double boiler, sitting over but not touching simmering water.  Stir occasionally until smooth.

Whisk together the flour, baking powder, cayenne and salt in a large bowl and set aside.  Beat the eggs, sugar and vanilla in the bowl of an electric mixer fitted with the paddle attachment until the mixture is fluffy and well combined.  This will take 3-5 minutes.  Mix in the flour mixture.

Divide the batter into two medium bowls, that fit about 2 cups per bowl.  Stir the chocolate mixture into one bowl.  Stir the pumpkin, oil, cinnamon and nutmeg into the batter in the other bowl.  Transfer half of the chocolate batter into the prepared pan, smoothing the top with a rubber spatula.  Top with half of the pumpkin batter.  Repeat to make one more chocolate layer and one more pumpkin layer.  With a small spatula or table knife, gently swirl the two batters to create a marbled look.  Sprinkle the top with pecans or nuts of your choice.

Bake until set,40-45 minutes.  Cool in the pan on a wire rack.  Remove the brownies from the pan by lifting out the parchment lining.  Cut the brownies into squares.
Printable Recipe 

I suggest giving these a try.  Spice things up a bit in your brownie world!  It's worth it!