Pumpkin & Chocolate Swirl Brownies

 

In 2016, October 1st, to be exact, I made a recipe for Martha Stewart’s Pumpkin Swirl Brownies, and that is the last time I made that recipe. Don’t get me wrong, everybody loved them, but they were labor-intensive, and who has time for that? Thinking about those brownies the other day, I dug out the recipe to review. These, I realized, are unnecessarily complicated, and they just don’t have to be. So, I have come up with my own recipe, based on hers, that are much easier to make. These are perfect for the season; the combination of chocolate and pumpkin is one that I really love. You will too.

Pumpkin & Chocolate Swirl Brownies

8 T. (one stick) unsalted butter
6 oz. Nestlé’s 53% cacao dark chocolate chips
2 c. flour
1 t. baking powder
¼ t. cayenne pepper
½ t. kosher salt
1¾ c. sugar
4 large eggs
1 T. vanilla extract
1¼ c. pumpkin purée
¼ c. vegetable oil
1½ t. pumpkin pie spice
 Chocolate sprinkles

Preheat oven to 350°F. Spray a 9” x 9” baking pan with Baker’s Joy. Line the bottom of the pan with parchment paper, leaving a 2-inch overhang on either side to facilitate easy lifting from the pan; spray lining with Baker’s Joy.

Place butter and chocolate chips into a microwave safe bowl. Microwave on high for 30 seconds. Stir until melted. If it’s not all the way melted, microwave for another 30 seconds, but do not exceed a minute in total.

In a medium bowl whisk together flour, baking powder, cayenne, and salt; set aside. In the work bowl of a stand mixer place sugar, eggs, and vanilla. Beat until fluffy and well combined, 3 to 5 minutes. Stir in flour mixture.

Remove about 2 cups of the batter to a medium bowl. Into that mixture, stir in pumpkin, oil, and pumpkin pie spice. Pour the melted chocolate mixture into the batter that remains in your original work bowl, and beat until combined. Transfer half of the chocolate batter to the prepared pan. Top with half of the pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. With a small spatula or knife, swirl the two batters to create a marbled effect. Sprinkle with chocolate sprinkles.

Bake until set, 42 to 45 minutes. Cool on pan on wire rack for 20 minutes. Using parchment paper, lift brownie slab from pan. Dust with powdered sugar, if desired, and cut into 16 squares.

These don't last long, but do tend to be better n the second day. Go figure. Do freeze after that.

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