October is the beginning of cooler temperatures and hot chocolate weather. Here's a twist of our brownies with a pumpkin kick. We've cut down the sugar and increased the spices for a less sweetened version.
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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, 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. Add in flour mixture and beat until well combined. 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. STEP 6 Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares. Enjoy! |
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Notes: adapted from Martha Stewart October 2004 Magazine
