Makes around 16-20 pumpkin chocolate brownies
Ingredients:
8 tbsp (1 stick) Unsalted butter, plus more for pan
6 ounces Dark chocolate, chopped
2 cups All-purpose flour
1 tsp Baking powder
1/8 tsp Cayenne pepper
1/2 tsp Salt
1 1/2 White Sugar
4 Large eggs
1 tbsp Pure vanilla extract
1 3/4 cups Canned pumpkin puree
1/4 cup Vegetable oil
2 tsp Ground cinnamon
1/2 tsp Ground nutmeg
1/2 cup Chopped walnuts or other nuts (optional) to sprinkle on top
Method:
- Preheat oven to 350 degrees and put parchment paper in a 9-inch square baking pan or dish. Butter the lining as well.
- Melt chocolate and butter in a heatproof bowl set over a pan of simmering water (or in a pan and watch closely so it doesn’t burn), 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 prepared flour mixture.
- Pour half of batter (about two cups) into a separate bowl and stir chocolate mixture into it. If your mixture seems a little too thick, add a few more tablespoons until desired consistency. This will make it much easier to marble the chocolate and the pumpkin together.
- In other bowl, stir in the pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a 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. Be sure to get your knife all the way to the bottom of the pan. Do not overmix here so that your baked result will look marbled. Sprinkle with nuts if using.
- Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into desired amount of squares.
Adapted from Martah Stewart Living/Smitten Kitchen
