Pumpkin Swirl Brownies

It’s that time of year – break out the cans of pumpkin and be prepared for the onslaught of fall-themed recipes!

And here at The Brownie Project, I’m not immune to the allure of these tempting treats:

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Sadly, they look better than they taste. The brownie part was good, but the pumpkin filling was rubbery and lacking in flavor. If I was to attempt these again, I would double the amount of spices – but that doesn’t solve the rubbery texture of the filling. Not sure how or why that happened – because I certainly wasn’t too rambunctious with the mixing, which can certainly contribute to the unappealing texture.

Anyways, I like the idea of pumpkin and chocolate, so I’m just going to have to try a different recipe.

Pumpkin Swirl Brownies – adapted from Martha Stewart

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

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 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. Into the 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.
Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.

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