Well, I did it. I finally got around to making these pumpkin swirl brownies that I've seen on so many blogs. What can I say? All of you who made this finally convinced me.
I can't say that it was the easiest recipe I've ever put together. For one thing, it requires you to mix up two different batters in addition to making the pumpkin and chocolate mixtures that go into them. Consequently, my sink was full of used bowls that now needed to be washed.
I also wish that I had read the reviews of other people before making these brownies. If I had, I would have known about the problem that occurs in baking these up. Here's the thing, this recipe makes a LOT of batter but directs you to pour it all into a small 9-inch pan. I did so and found that the entire middle section of the pan was still incredibly gooey even after baking it for the specified 45 minutes. No, not good gooey, completely batter gooey. So, I ended up baking it for half an hour longer which helped the center bake up but also made the edges way too dry instead of moist and chewy. I realized afterward that a 7x11 pan would have been a much better idea.
But, you ask, was it still worth it? Oh YES. The chocolate brownie part was fudgy, rich, and delicious. The pumpkin portion was chewy and dense and I think it could stand alone and be an excellent pumpkin blondie. Together, the pumpkin and chocolate worked really well together and the swirled look was just really pretty.
The only thing that disappointed me was that I couldn't taste the cayenne pepper in these brownies and I had been looking forward to that nice spicy kick. So, the next time I make these, I'll probably add 1/4 teaspoon more of cayenne pepper to the brownie batter. But, other than that, this was definitely a keeper.
Don't forget to enter my giveaway for Orglamix Organic Mineral Makeup
Pumpkin Swirl Brownies (original recipe by Martha Stewart can be found by clicking on the link)
1 stick margarine
1 c. semisweet chocolate chips
2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. cayenne pepper
1 1/2 c. + 2 Tbsp. sugar
4 large eggs
1 Tbsp. vanilla
1 1/4 c. pumpkin puree
1/4 c. vegetable oil
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ginger powder (I added this)
Preheat oven to 350F. Butter a 9-inch square baking pan or dish (I'd recommend using a 7x11 rectangular pan). Line bottom of pan with parchment paper, butter lining.
Melt chocolate and margarine in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
Whisk together flour, baking powder, and cayenne pepper 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, 3-5 min. Beat in flour mixture.
Divide batter between two medium bowls (about 1 1/2 c. per bowl). Stir chocolate mixture into one bowl. Stir the pumpkin, oil, cinnamon, nutmeg, and ginger into the other bowl. 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.
With a small spatula or table knife, gently swirl the two batters to create a marbled effect. Bake until set, 40-45 min. Let cool in pan on a wire rack. Cut into 16 squares.
This recipe is linked to:
Midnight Maniac's Meatless Mondays
Beauty and Bedlam's Tasty Tuesdays
A Beautiful Mess Tasty Tuesdays
Whatcha Makin' Wednesdays