10/19/2013
This week's Saturday Recipe is great for fall!
Pumpkin Swirl Brownies
INGREDIENTS:
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
DIRECTIONS
STEP 1: Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Line bottom of pan with parchment paper; butter lining.
STEP 2: Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
STEP 3: 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.
STEP 4: 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.
STEP 5: With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Sprinkle with nuts.
STEP 6: Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.
Credit to MarthaStewart.com
