I hate baking, I really do. Because no matter what I try to
bake, no matter how simple, it always ends up being a massive cleanup for me. All
I need do is lift the lid off of the flour canister, and suddenly I'm wearing
it. Plus, it's on the floor, it's on the countertops, it's everywhere. This
involves getting out major cleaning products, not to mention the vacuum, and in
some cases the hardwood floor cleaner. If I try to wipe up the floor with a
damp cloth, invariably that cloth will be too damp, yielding a floury goo that
needs serious seeing to.
So, you have to know, that if I'm going to bake, it's going to
be for someone special, or because the end result is something
special. Such was the case today, when I decided to make Martha Stewart's
Pumpkin Swirl Brownies for my number one son who agreed to brave the fierce and
help me clean out my pantry.
It had been years since I last made these, but I had written on
the recipe that we really enjoyed them. I'm not going to lie to you, these
things are trouble. I was trying to relax today, and not upset myself during
the baking process, ending up completely having to eliminate the nuts because I
failed to locate and chop them, and had trouble swirling
the two mixtures, because in my forced state of relaxation, I failed to read
ahead in the recipe where it said "working quickly." Sigh.
Next time I'll use the nuts and, maybe, just maybe, I'll
sprinkle some mini chocolate chips on top. I do love the combination of pumpkin
and chocolate. These brownies, cake-like right out of the oven, are even better when
refrigerated overnight and served at room temperature the following day.
Something magical happens when these are allowed to rest for a while. Also,
don't be afraid of the cayenne. These are in no way hot or spicy, the pepper
just adds a wonderful depth.
Pumpkin Swirl Brownies
Slightly adapted from Martha Stewart
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
Preheat oven to 350°F. Line a 9-inch square baking pan with foil; spray bottom and
sides with Pam.
Melt chocolate and butter in a heatproof bowl in a microwave
oven at 20-second intervals, stirring between each (1 minute).
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.
Divide batter between 2 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 1 more chocolate layer and 1 more pumpkin layer. Work quickly so batters
don't set.
With a small spatula or a table knife, gently swirl the 2
batters to create a marbled effect. Sprinkle with nuts.
Bake until set, 40 to 45 minutes. Let cool in pan on a wire
rack. Cut into 16 squares.
This post is linked to: Dishing it and Digging it, Amaze Me Monday, Cooking & Crafting with J&J, What’s for
Dinner Sunday, BLUE Monday, Art of Homemaking Monday, Make it Pretty Monday, Inspire Me Tuesday, TUESDAYS AT OUR HOME
