Chocolate-Pumpkin Swirl Brownies

Yes, a recipe! Don’t have a heart attack!

I’m so excited this weekend I got to do some cooking! With my new job, I’m not able to enjoy being in the kitchen much. I do miss cooking. So this weekend I had all day Saturday to cook. I made a wonderful dinner, which I’ll post the recipe for later.

I absolutely love fall and one of the things I love about fall is the smell of PUMPKIN! I canNOT get enough of it. So it’s only logical that I love to cook with pumpkin, right? Well, I’ll have to admit last year was actually the first time I’ve cooked with pumpkin…yah, crazy I know. I’ve never been a fan of pumpkin pie, but what I realized last year was that the reason I don’t like it, is not teh pumpkin, but more specifically it’s the pumpkin spice, so when a recipe calls for that I simply just leave it out.

Fall is such a busy time, but I’m hoping that before Thanksgiving, I can feature some more pumpkin recipes. So keep a look out! What is your favorite Fall food?

Chocolate-Pumpkin Swirl Brownies

Servings:16-32 brownies depending on the size you prefer
Prep Time: 15minutes
Cooking Time: 40 minutes

Ingredients:
8 tbsp butter (1 stick)
6 oz semisweet chocolate chips
1 cup all-purpose flour
1 cup wheat flour (if you don’t have this one hand, just use 2 cups of all-purpose flour)
1 tsp baking powder
1/4 tsp cayenne pepper
1/2 tsp salt
1 3/4 cups sugar
4 large eggs
1 tbsp vanilla extract
1 can of pumpkin puree (15 oz)
1/4 cup vegetable oil
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup chopped pecans or your preferred nut (optional)

Chocolate-Pumpkin Swirl Brownies
As Sponge Bob says, “Swirly, swirly, swirly, swirly, swirrrrrrrrrrrl!”
Directions:
1. Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish.
2. Melt chocolate and butter in a double boiler, stirring until smooth.
The double boiler (for those that don’t know this awesome trick) is made by taking a large sauce pan and filling it about 1/4 of the way full with water. Place a large bowl on top. Allow water to boil under the bowl. When you’re using this for chocolate, you have to be careful that the condensation doesn’t run down into the chocolate. If this occurs the chocolate will become clumpy and will be unusable.
3. In a large bowl combine flour, baking powder, cayenne, and salt in a large bowl.
4. In another bowl combine sugar, eggs, and vanilla and mix with electric mixer until fluffy and well combined.
5. Beat in flour mixture.
6. Once mixture is thoroughly mixed, pour half (about 2 cups) the mixture into another bowl.
7. Stir chocolate mixture into one of the bowls. In the other bowl, stir in pumpkin, oil, cinnamon, and nutmeg.
8. Pour half of chocolate batter into pan. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer.
9. Spray small spatula or a table knife with non-stick pray and gently swirl the two batters to create a marbled effect.
10. If you want nuts, add those in now.
11. Bake for 40 to 45 minutes. Let cool. Cut into squares.

 

Chocolate-Pumpkin Swirl Brownies
Recipe Type: Dessert
Author: Lysha @ Magnolia Mom
Prep time:
Cook time:
Total time:
Serves: 16
Ingredients
  • 8 tbsp butter (1 stick)
  • 6 oz semisweet chocolate chips
  • 1 cup all-purpose flour
  • 1 cup wheat flour (if you don’t have this one hand, just use 2 cups of all-purpose flour)
  • 1 tsp baking powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • 1 3/4 cups sugar
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 1 can of pumpkin puree (15 oz)
  • 1/4 cup vegetable oil
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup chopped pecans or your preferred nut (optional)
Instructions
  1. Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish.
  2. Melt chocolate and butter in a double boiler, stirring until smooth.
  3. Th double boiler is made by taking a large sauce pan and filling it about 1/4 of the way full with water. Place a large bowl on top. Allow water to boil under the bowl. When you’re using this for chocolate, you have to be careful that the condensation doesn’t run down into the chocolate. If this occurs the chocolate will become clumpy and will be unusable.
  4. In a large bowl combine flour, baking powder, cayenne, and salt in a large bowl.
  5. In another bowl combine sugar, eggs, and vanilla and mix with electric mixer until fluffy and well combined.
  6. Beat in flour mixture.
  7. Once mixture is thoroughly mixed, pour half (about 2 cups) the mixture into another bowl.
  8. Stir chocolate mixture into one of the bowls. In the other bowl, stir in pumpkin, oil, cinnamon, and nutmeg.
  9. Pour half of chocolate batter into pan. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer.
  10. Spray small spatula or a table knife with non-stick pray and gently swirl the two batters to create a marbled effect.
  11. If you want nuts, add those in now.
  12. Bake for 40 to 45 minutes. Let cool. Cut into squares.

~Adapted from Martha Stewart [dot] com


Chocolate-Pumpkin Swirl Brownies
Chocolate-Pumpkin Swirl Brownies

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3 Responses to Chocolate-Pumpkin Swirl Brownies

  1. These look so good!

    Tiffany

  2. Kristal says:

    Oh that looks so good! I’ll have to try this recipe!

  3. shahar says:

    Looking great – will try this !

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