This new recipe got all thumbs up this weekend!
This weekend I tried a new recipe that came across my virtual “desk” last week. The recipe was from Babble’s Family Kitchen blog that I follow on Facebook. The recipe, for Pumpkin Swirl Brownies, reminded me of a recipe my college roommate used to make for Peanut Butter Swirl Brownies, and it’s made basically the same way except using pumpkin instead of peanut butter.
I must say, I am not the neatest dessert-cutter. All my squares are all different sizes, but really they’re all going to the same place, right? These Pumpkin Swirl Brownies were really, really delicious! The recipe was very easy. Try it and see what you think! Here it is, as I found it on Babble last week. Apparently, the person who posted it had seen it on several other blogs as well.
1/2 cup butter
6 oz (6 squares) semisweet or bittersweet chocolate, chopped (or 1 cup chocolate chips) I used the chocolate chips.
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 3/4 cups sugar
4 large eggs
1 Tbsp vanilla
1 1/4 cups solid-pack pumpkin (I used one 15 oz can of Libby’s canned pumpkin.)
1/4 cup canola oil
1 tsp cinnamon
1/4 tsp nutmeg (It says Nutmeg is optional, but I did use it.)
1) Preheat oven to 350 degrees and butter an 8×8-inch or 9×9-inch baking pan. (I used 11×7 but would use 9×13 next time. They were super-thick.)
2) In a small saucepan, melt the butter and chocolate over medium-low heat, stirring until smooth.
3) In a medium bowl, whisk together flour, baking powder and salt; set aside.
4) In a large bowl, beat the sugar, eggs and vanilla for a few minutes, until fluffy; beat in the flour just until combined.
5) Divide the batter between two medium bowls (about 1 and 1/2 cups of batter per bowl) and stir the chocolate mixture into one bowl. Stir the pumpkin, oil, cinnamon and nutmeg into the other bowl.
6) Transfer half of chocolate batter to prepared pan, smooth the top and gently spread with half the pumpkin batter.
Here's how it looks when you drop the large spoonfuls of batter on top of the two layers, before you swirl.
7) Drop large spoonfuls of chocolate and pumpkin batter on top, then gently swirl the two batters with the tip of a knife (just a table knife, so you don’t scrape the bottom of the pan with a sharp tip) to create a marbled effect.
And here's how it looks after you do the marbling effect with your butter knife.
8) Bake for 40-45 minutes, until just set. Cool in the pan on a wire rack. Makes 16 brownies.