I’m so tired of this hot and humid weather. I’m ready for some jeans, sweaters and boots kind of weather- that crisp fall weather!
Well, I’m not letting this hot weather get in my way. I’ve been trying out some new pumpkin
I tried out a pumpkin swirl brownie recipe. Oh wow! So so so good! The combination of pumpkin and chocolate. What could be better?!!?
These brownies would be perfect for a Fall/Halloween party, fall potluck, even to bring to Thanksgiving dinner!
I was so excited to find this little can of pumpkin at the store. Sometimes this can be very hard to find, come fall.
Here is the recipe (from www.babble.com)
Ingredients:
1/2 cup butter
1 cup chocolate chips
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 3/4 cups sugar
4 large eggs
1 Tbsp vanilla
1 1/4 cups solid-pack pumpkin
1/4 cup canola oil
1 tsp cinnamon
1/4 tsp nutmeg
Directions:
Preheat oven to 350F and butter an 8×8-inch or 9×9-inch baking pan.
In a small saucepan, melt the butter and chocolate over medium-low heat, stirring until smooth.
In a medium bowl, whisk together flour, baking powder and salt; set aside. In a large bowl, beat the sugar, eggs and vanilla for a few minutes, until fluffy; beat in the flour just until combined.
Divide the batter between two medium bowls (about 2 cups per bowl) and stir the chocolate mixture into one bowl. Stir the pumpkin, oil, cinnamon and nutmeg into the other bowl.
Transfer half of chocolate batter to prepared pan, smooth the top.
Spread the pumpkin batter on top.
Drop large spoonfuls of chocolate batter on top, then gently swirl the batter with the tip of a knife to create a marbled effect.
Bake for 40-45 minutes, until just set. Cool in the pan on a wire rack.
This brownie is just amazing. The end.
No comments:
Post a Comment