Pumpkin-Swirl Brownies Recipe

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Ingredients

Count

Nutrition

9454

Calories

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Ingredients:

Serving

8 tbsp (1 stick) unsalted butter, plus more for pan
6 oz bittersweet chocolate, chopped
2 cups all-purpose flour
1 tsp baking powder
1/8 tsp cayenne pepper
1/2 tsp salt
1 1/2 cups sugar (the original recipe calls for the larger amount; i think it could be dialed down a bit)
4 large eggs
1 tbsp pure vanilla extract
1 1/4 cups solid- pack pumpkin
1/4 cup vegetable oil
1 tsp ground cinnamon
1/4 tsp ground nutmeg

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	9454.36 Kcal (39584 kJ)
Calories from fat	7484.55 Kcal
		% Daily Value*
Total Fat	831.62g	1279%
Cholesterol	2716.52mg	906%
Sodium	1676.82mg	70%
Potassium	1780.14mg	38%
Total Carbs	482.86g	161%
Sugars	256.42g	1026%
Dietary Fiber	14.01g	56%
Protein	66.76g	134%
Vitamin C	13.3mg	22%
Vitamin A	9mg	301%
Iron	10.3mg	57%
Calcium	759.1mg	76%

Amount Per 100 g
Calories	489.92 Kcal (2051 kJ)
Calories from fat	387.84 Kcal
		% Daily Value*
Total Fat	43.09g	1279%
Cholesterol	140.77mg	906%
Sodium	86.89mg	70%
Potassium	92.25mg	38%
Total Carbs	25.02g	161%
Sugars	13.29g	1026%
Dietary Fiber	0.73g	56%
Protein	3.46g	134%
Vitamin C	0.7mg	22%
Vitamin A	0.5mg	301%
Iron	0.5mg	57%
Calcium	39.3mg	76%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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