Monday, December 19, 2011


I've recently discovered this blog ,
OMGosh, YUM!!!

I'll be making these later today to enjoy with a homemade pumpkin spice latte.

Pumpkin Swirl Brownies

 Pumpkin and chocolate may seem strange to some, but I think it's a heavenly Layers of gooey chocolate, cinnamon-spiced pumpkin, and topped with chocolate chips. I loved these brownies, and to show you how good they are let me tell you that my little brother, who has always claimed to "not like pumpkin", is now converted. He loved them so much that he ate the last three before I got a chance to. Darn. Maybe converting him to the pumpkin side wasn't the best choice after all?

Recipe adapted slightly from Smitten Kitchen, originally from Martha Stewart
For this recipe, you'll make a base batter and then add chocolate to one half and pumpkin to the other. It means there are a few more bowls to wash, but the result is worth it!

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 (I omitted this)
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
1/2 cup chopped hazelnuts or other nuts (optional)
a handful of mini chocolate chips for sprinkling on top (optional...though I highly recommend it!)

1. Preheat oven to 350 degrees. Butter a 9-inch square (I used a 9x13 inch pan because I wanted more brownies, it was perfect!) 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. (I just greased the pan very well because I didn't have parchment, the brownies came out easily but use whatever works best for you!)

2. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth. Remove the bowl once smooth and set aside.

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 until just combined.

4. Pour half of batter (about two cups) into the bowl with the melted chocolate. If you find that it is a little thick 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. (I didn't have this problem as much, both batter seemed to be about the same thickness)

5. In the bowl of the stand mixer, stir in the pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan, smoothing the top with a rubber spatula. Top with half of pumpkin batter (especially with a 9x13 pan, don't worry if the layer of batter doesn't completely reach the edge). 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. Don't swirl too much or the batters will mix together instead of creating a swirled effect.

7. Sprinkle with mini chocolate chips. Bake until set, 40 to 45 minutes (mine only needed about 30 minutes in a 9x13 closely because these will turn dry quickly if overbaked. They may seem slightly underdone at first but will set up in the pan). Let cool in pan on a wire rack. Cut into squares.