Can you believe that it's almost Halloween? I mean, hurray for that fact, but it's scary-strange how fast this
Luckily I had these brownies on hand to remind me that yes, it's still fall and the big stress-ball is about 2 months away.
I'm not really into pumpkin. It's okay in a latte or a cupcake, as long as it's smoothered by other flavours. And even though these were in fact brownies, the pumpkin was definitely the dominant player. I was not crazy about this recipe. However, pumpkin-lovers...well, loved them!
If I were to make these brownies again, I think I would cut back on the amount of pumpkin batter and add more of the actual chocolate. But love them or not, they're a welcome reminder of the current season, something that can easily be forgotten sometimes.
Pumpkin-Swirl Brownies (recipe adapted from Martha Stewart)
8 tablespoons ( that's 1 stick) unsalted butter, cut into 1/2-inch cubes
6 ounces of chopped bittersweet chocolate
2 cups all-purpose flour
1 teaspoon baking Powder
1/2 teaspoon salt
1 3/4 cups sugar
4 eggs, at room temperature
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 pecans (feel free to use any kind of nut)
You'll need a lot of bowl for this, so have a bunch of them on hand, ready to go...as well as a willing dishwasher.
Preheat oven to 350 degrees. Line a 9-inch square baking pan with foil, leaving a 1-inch overhang around the edges. Lightly butter the foil (sides and bottom).
Place the chopped chocolate and butter cubes into a large heat-proof bowl. Set the bowl over a pan of simmering water, creating a double-boiler. Stirring occasionally, allow the chocolate and butter to melt until smooth. Try not to over-heat the mixture, or else the butter may begin to separate from the chocolate. Remove the the bowl from the heat and set aside.
In a separate large bowl, whisk together the flour, baking Powder, and salt; set aside.
Combine the sugar, eggs, and vanilla in the bowl of your stand-mixer (a hand-held will work too). Beat together on medium-high speed until light and fluffy (about 5 minutes).
Add all of the flour mixture and beat on low speed until just combined.
Remove about 2 cups of the batter and place it into a medium bowl. To this bowl, add the chocolate mixture and stir until well combined.
To the remaining batter, add the pumpkin, oil cinnamon, and nutmeg. Stir until everything is well combined.
Transfer half of chocolate batter into the 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. .
Using a table knife, gently swirl the two batters to create a marbled effect. Be sure to dip the knife all the way down to the bottom layer (but be careful not to tear the foil.)
Sprinkle the nuts evenly over the entire surface.
Bake for 40 to 45 minutes, or until the center is set.
Remove the pan from the oven and place it on a wire rack. Cool completely before removing the brownies from the pan (using the foil overhand to lift them out.)
Cut into triangles or squares.