pumpkin-chocolate swirl brownies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1 stick(s) unsalted butter |
Directions:
1. makes 16 brownies, adapted from martha stewart
2. ingredients
3. tablespoons (1 stick) unsalted butter, plus more for pan
4. ounces bittersweet chocolate, chopped
5. cups all-purpose flour
6. teaspoon baking powder
7. /4 teaspoon cayenne pepper
8. /2 teaspoon salt
9. /4 cups sugar
10. large eggs
11. tablespoon pure vanilla extract
12. /4 cups solid-pack pumpkin
13. /4 cup vegetable oil
14. teaspoon ground cinnamon
15. /4 teaspoon ground nutmeg
16. /2 cup chopped hazelnuts or other nuts
17. directions
18. preheat oven to 350 degrees. butter a 9-inch square baking pan or dish. line bottom of pan with parchment paper; butter lining.
19. melt chocolate + butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
20. whisk together flour, baking powder, cayenne, + salt in a large bowl; set aside. put sugar, eggs, + vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy + well combined, 3 to 5 minutes. beat in flour mixture.
21. 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, + 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 + one more pumpkin layer. work quickly so batters don’t set.
22. with a small spatula or a table knife, gently swirl the two batters to create a marbled effect. sprinkle with nuts if using them.
23. bake until set, 40-45 minutes. let cool in pan on a wire rack. cut into 16 squares.
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