This past weekend I was so determined to make something with pumpkin. The weather has finally cooled down (at least temporarily) and it has me in the mood for warming foods and baking things in my mini oven. My Twitter friends were overwhelmingly in support of pumpkin brownies versus pumpkin blondies so that's what I made. Although, let's be honest...I think pumpkin blondies are in my very near future. I am on a blondie/brownie kick lately. One of the things I am getting used to is baking in a very small kitchen, but it's kind of fun...except when flour gets everywhere.
These were fun to bake and despite my reservations about the swirling affect, they came out really well. They looked so pretty and made my apartment smell like fall. The finished result was very good too. The brownies were a bit cakier than I prefer my brownies to be, but after storing them overnight, they thickened up a bit. The best part? They were a total hit at work. I kind of felt like a rockstar bringing these in. I didn't taste the cayenne at all so if I make these again, I may try adding a full quarter teaspoon and to get that fudgy consistency, I will use less flour, but otherwise these were a good experiment in fall baking. I can't wait to make more pumpkin recipes this season. What are your favorite pumpkin treats?
(Slightly adapted from Everyday Food)
Makes 16 brownies
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
Scant 1 1/2 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
Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Line bottom of pan with parchment paper; butter lining.
Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
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 two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, and cinnamon. 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 a table knife, gently swirl the two 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.