Pumpkin.Chocolate.Brownies.
If you like Pumpkin & Chocolate (are normal) you're going to LOVE these.
Mine were slightly undercooked and they were still heavenly.
They would be a lovely addition to your Thanksgiving dessert spread.
Here are the deets:
Ingredients
8 tablespoons (1 stick) unsalted butter, plus more for pan
6 ounces bittersweet chocolate, chopped
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1 1/2 to 3/4 cups sugar (the original recipe calls for the larger amount; I think it could be dialed down a bit)
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
Preheat to 350!
Butter a 9inch square baking pan and set aside.
Melt the chocolate and the butter until smooth.
Whisk together the flour, cayenne, baking powder, and salt in a bowl and set aside.
Mix together sugar, eggs, and vanilla in the bowl of a stand mixer.
Beat until fluffy then add the flour mixture.
Now you want to pour half of the batter into an additional bowl and add the melted chocolate.
In the other bowl (stand mixer) stir in the pumpkin, oil, cinnamon and nutmeg.
Now put half of the chocolate batter in the bottom of your greased pan.
(Feel free to do it prettier than I did...)
on top of that add half of the pumpkin batter.
Repeat it again (layer of chocolate, layer of pumpkin)
and if you want, swirl a knife through all 4 layers to create a SWIRL effect.
Now pop that sucker in your preheated oven for about 40 - 45minutes.
When they have cooled pop them out of the pan and cut into small squares.
"Um, excuse me Auntie Meghan, if you need a taste tester just let me know..."
Delish.
What's on your dessert menu?
