Tuesday, October 25, 2011

Pumpkin Swirl Brownies

Chocolaty, pumpkin-y, spicy, moist . . . this brownies recipe is not exactly simple, and it dirties an awful lot of dishes, but the end result makes the time and mess it makes is so worth it. The cayenne pepper adds an unexpected heat to the dessert, making it perfect for a chilly autumn day.

1 stick of unsalted butter
1 cup semi-sweet chocolate chips

2 cups flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

4 large eggs
1 tablespoon vanilla extract
1 3/4 cups sugar

1/4 cup vegetable oil
1 1/4 cup pumpkin puree
1 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice

Preheat oven to 350 degrees. Grease a 9x13 inch glass pan with butter or cooking spray.

Melt chocolate chips and butter together in the microwave. To ensure you don't burn the chocolate, only microwave the chocolate for 20-30 seconds at a time, stir, then microwave again. Set aside.

Mix flour, baking powder, salt, and cayenne pepper together in a bowl. In another large bowl, combine eggs, sugar and vanilla extract. Beat on medium until well mixed and fluffy, about three minutes. Gradually beat in flour mixture until well combined.  Pour half of the batter into another bowl.

Stir in chocolate-butter mixture into one of the bowls. Add the pumpkin, vegetable oil, cinnamon, and pumpkin pie spice into the second bowl of batter and stir.

Pour the chocolate batter into the greased pan and then pour the pumpkin batter on top of the chocolate layer. With a small spatula swirl the two batters together to create a marble effect, but don't swirl too much; you don't want to blend the chocolate and pumpkin batter together.

Bake for 40 to 45 minutes. Insert a toothpick in the center of the brownies. When it comes out clean, the dessert is done. Allow to cool and serve.



More Autumn Recipes:
Acorn Donuts 
Mini Pies 
Pumpkin Bread 
Cinnamon-Sugar Pastry with Pumpkin Dip 
Cheese Tortellini in a Pumpkin Sauce 

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