Well, they are when said girl needs a break from writing her god-awful thesis. Tis the season for all things orange-y, so when I was doing my food shopping the other day, I decided to pick up a can of pureed pumpkin. I know I could have bought one fresh, roasted it and made some homemade puree, but pumpkin from a can is easier. And if my favorite cooking blogger smittenkitchen uses it, then why the heck can't I?
That being said, I remember seeing on her blog a lovely marbled pumpkin and chocolate brownie recipe. So, off I went in between writing bibliographies and found the recipe (which was incidentally modified from Martha Stewart's - don't you love baking? It's all about the mods).
I decided to go with my own modifications and ended up with these.
They taste as good as they look.
Pumpkin Swirl Brownies (adapted from smittenkitchen.com adapted from Martha Stewart Living)
8 tablespoons (1 stick) unsalted butter, plus more for pan
6 ounces bittersweet chocolate, chopped
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cups sugar (the original recipe calls for the larger amount; I think it could be dialed down a bit)
3 extra large eggs
1 tablespoon pure vanilla extract
1 1/4 cups solid-pack pumpkin
1/4 cup vegetable oil
1 teaspoon ground cinnamon
dash of allspice
dash of mace
Preheat oven to 350 degrees. Grease an 8 x 8" brownie pan.
Melt butter and chocolate over a double boiler. Let cool.
Mix together flour, salt and baking powder in a bowl. Set aside.
In a separate bowl, whisk together eggs and sugar. Add vanilla and beat until light and fluffy. Add the flour mixture and mix well.
Separate the batter into two halves (approx 1.5 cups of batter each). Add chocolate mixture to one half and mix well. To the remaining batter, add vegetable oil, pumpkin puree, and spices and beat well.
Into your greased brownie pan, pour the majority of the chocolate mixture and spread evenly with a spatula. Top that with the pumpkin mixture and spread evenly. Add the last bit of chocolate batter and swirl the mixtures together to create that lovely marbled effect.
Bake for 45-50 mins (I know!) until toothpick comes clean when inserted into the brownies.
Let cool before cutting and serving. And let me tell ya, they taste as good as they look!