I know this is supposed to be a “healthy living blog,” but sometimes you just need some dessert. Especially in the fall, when there are pumpkin treats everywhere. Gotta eat ’em up while you can! I mean look at these things:
I’ve dabbled in making some of my own yummy pumpkin treats this season. Pumpkin cake balls? Yeah baby. Chocolate + Pumpkin is the second best food combo (behind peanut butter and banana, duh!). So, I decided to go for it again, after salivating at the sight of some Pumpkin Swirl brownies on Tastespotting the other day.
Mine were more layered than swirled, but they still tasted delicious! Make these tonight!
Pumpkin Swirl Brownies
From JulieVR on Babble
1/2 cup butter
6 oz (6 squares) semisweet or bittersweet chocolate, chopped (or 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 (optional)
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 and gently spread with half the pumpkin batter. Drop large spoonfuls of chocolate and pumpkin batter on top, then gently swirl the two batters with the tip of a knife (just a table knife, so you don’t scrape the bottom of the pan with a sharp tip) to create a marbled effect.
Bake for 40-45 minutes, until just set. Cool in the pan on a wire rack. Enjoy!