Martha Stewart’s Pumpkin-Swirl Brownies

January 20th, 2012 · No Comments

This would have been a great recipe to share in the fall, when everyone is in the mood for pumpkin. That’s when I made these pumpkin-swirl brownies, but I never got around to sharing them until now. Deal with it!

I didn’t have the correct size of pan, so I used a 9-inch pie plate. For some reason the middle didn’t cook all the way before the edges looked like they were getting too brown. So, I ended up cutting the middle out and not using it. Other than that, I thought these were great. I made them for one of Limey’s going away parties and everyone seemed to like them. The chocolate is sweet, but the pumpkin swirl has a slight kick from the cayenne and spice. Good combo.

Pumpkin-Swirl Brownies
From: Martha Stewart

Chocolate and pumpkin make a frightfully gooey pair in these creamy pumpkin-swirl brownies. Makes 16

8 tablespoons (1 stick) unsalted butter, plus more for pan
6 ounces bittersweet chocolate, chopped
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon cayenne pepper
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
1/2 cup chopped hazelnuts or other nuts

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, 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.

Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In 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. Sprinkle with nuts.

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

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