Swirl Brownies recipes Cooking method
Ingredients Recipe for pumpkin brownies
8 tablespoons (1 stick) unsalted butter, plus more for pan
6 ounces bittersweet chocolate, chopped
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1 1/2 to 3/4 cups sugar (the original recipe calls for the larger
amount; I think it could be dialed down a bit)
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 (optional)
1. Preheat oven to 350 degrees. Butter a 9-inch square baking pan
or dish. Cut a length of parchment that will cover the bottom and
two sides (makes it much easier to remove), and line the pan with
it. Butter the lining as well. (Deb note: I used an 8-inch square,
because it was what I had. It works, too, but the brownies are crazy
thick and take much longer to bake, just to give you a heads-up.)
2. Melt chocolate and butter in a heatproof bowl set over a pan of
simmering water, stirring occasionally until smooth.
3. 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.
4. Pour half of batter (about two cups) into a separate bowl and stir
chocolate mixture into it. If you find that it is a little thick (as
mine was) add a little more batter (a few tablespoons or so) until
it is more pourable. This is important because mine was quite thick,
and the pumpkin half was quite thin, so I had trouble swirling the
two together.
5. In other bowl, stir in the 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.
6. 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–I didn’t, and ended up with a chocolate base,
not that it is such a bad thing. Sprinkle with nuts, if using.
7. Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack.
Cut into 16 squares.
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