Pumpkin Chocolate Swirl Brownies
- PUMPKIN SWIRL BROWNIES
- 1 stick unsalted butter, plus more for pan
- 6 ounce(s) bittersweet chocolate, chopped
- 2 cup(s) all-purpose flour
- 1 teaspoon(s) baking powder
- ¼ teaspoon(s) cayenne pepper
- ½ teaspoon(s) salt
- 1¾ cup(s) sugar
- 4 large eggs
- 1 tablespoon(s) pure vanilla extract
- 1¼ cup(s) solid-pack pumpkin
- ¼ cup(s) vegetable oil
- 1 teaspoon(s) ground cinnamon
- ¼ teaspoon(s) ground nutmeg
- Preheat oven to 350 degrees F.
- Butter a 9-inch square baking pan or dish.
- Line bottom of pan with parchment paper.
- Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth (or do what Mom did and just zap it in the microwave, turned out fine!:).
- Whisk together flour, baking powder, cayenne, and salt in a large bowl and then add sugar, eggs, and vanilla. Use 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.
- • Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.
Recipe by Amish 365 at https://www.amish365.com/pumpkin-chocolate-swirl-brownies/
3.2.1255