Pumpkin Swirl Brownies and Happy Halloween!

For today's festivities I whipped up a recipe I found on Martha Stewart's website as part of her Halloween Workshop ideas.
Pumpkin Swirl Brownies, yummoo. They combine the fall favorite of anything pumpkin flavored with chocolate what else could one ask for? Oh and they're easy to make. The recipe calls for 1/4 teaspoon of cayenne pepper, which seemed very interesting to me and a good amount to add, well it's perfect. You eat your brownie and there's a little hmm something extra that little spicy hint but not to much.

Here's how the process went:

gather up the ingredients:

6 ounces of chocolate:

pumpkin batter

chocolate batter

swirl the two batters together and bake (before they went into the oven)

out of the oven... yummm
and ready to eat... like the plate? :)

I hope you all have a happy and healthy (and get lots of candy) Halloween!

Here's the recipe in case you want to make them yourself.

Pumpkin Swirl Brownies


Makes 16

8 tablespoons (1 stick) unsalted butter, plus more for pan
6 ounces bittersweet chocolate, chopped
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 3/4 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

Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Line bottom of pan with parchment paper; butter lining.
Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
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.
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.


Debbie said...

Man, those look SO good!

Melissa said...

ok i know what i am doing this weekend! thanks for sharing how wonderful they turn out!

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