Monthly Archives: November 2011

Pumpkin Swirled Chocolate Brownies

Remember me? I’m back. With brownies.

I love baking, but it always makes such a huge mess. Check it out!

And this is not showing the chocolate shavings that melted on my clean floor. Stupid chocolate shavings…

Lets get right to it! Here’s what you’ll need:

For the pumpkin batter:
1 Tbs unsalted butter, softened
3 oz cream cheese, softened
1/2 cup sugar
1 egg
1/3 cup canned pumpkin puree (make sure it’s not the “pumpkin pie mix” stuff)
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1 Tbs all purpose flour

For the brownie batter:
5 1/2 oz semisweet baking chocolate, finely chopped
1 1/4 sticks unsalted butter, cut into pieces
4 eggs
1 1/2 cups sugar
1 tsp vanilla extract
1/4 tsp salt
1 1/3 cups flour

Preheat your oven to 350 degrees.
Spray a 13×9 baking dish with nonstick spray and set aside. In a small bowl, using an electric mixer, mix together the cream cheese and butter. Beat in the sugar and egg until well incorporated. Next, add the pumpkin puree, vanilla, and spices and cream together until smooth. Fold in the flour and set this mix aside.

Grab a large pot and fill with about 3 inches of water. Put over high heat and bring to a boil. While that’s heating up grab a small heat-resistant bowl and toss in the chocolate and butter pieces. When water comes to a boil, reduce to a simmer, and place bowl over the simmering water and melt together the butter and chocolate. Stir occasionally until melted. Set aside.

In a large heat-resistant bowl, combine the eggs with the sugar, vanilla and salt. Place over the same simmering water and, using an electric mixer, beat until the mixture is lukewarm. Remove from heat and continue mixing at medium-high speed for about 5 minutes, or until mixture is thick and fluffy. Grab a spatula and fold in the chocolate mixture. Sift the flour into this mixture and fold that in, too.

Pour the chocolate mixture into the prepared baking dish, and smooth the top with a spatula. Pour the pumpkin mixture over the top of the chocolate mixture and, using the back of a butter knife, swirl the pumpkin batter into the chocolate mixture. Don’t over-do it or the swirl pattern will be lost. Bake for about 50 minutes, or until a toothpick comes out clean.


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