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    Home » Top Amish Recipes » Cookies, Candies & Bars

    Pumpkin Chocolate Swirl Brownies

    Published: Oct 16, 2013 · Updated: Feb 2, 2021 by Kevin Williams | Leave a Comment

    October, aka "pumpkintober, continues to move along and we're almost at the half way point of the month.  The orange orbs are still giving gardeners and farmers a flaming harvest. This late season treasure then finds its way into all sorts of goodies.  Most of us only taste pumpkin through cans of Libby's, but fresh pumpkin from the garden has an even crisper, lighter taste that really infuses well into breads and brownies.  This is a brownie recipe that comes to us from an Amish woman in Iowa, where pumpkins grow large.  My mother gamely volunteered to try it and I think they turned out well!  Here is the recipe:

    Pumpkin Chocolate Swirl Brownies
     
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    Ingredients
    • 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
    Instructions
    1. Preheat oven to 350 degrees F.
    2. Butter a 9-inch square baking pan or dish.
    3. Line bottom of pan with parchment paper.
    4. 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!:).
    5. 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.
    6. • 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.
    7. • With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Sprinkle with nuts.
    8. • Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.
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    3.2.1255

     

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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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