Pumpkin Swirl Brownies
Photo © Deb Perelman
- 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
- 1/2 cup chopped hazelnuts or other nuts (optional)
- This recipe is vegetarian
- Produce
- Hazelnuts or other nuts (1/2 cup)
- Solid-pack pumpkin (1 1/4 cups)
- Cooking & Baking
- 4 cups sugar (1 1/2)
- All-purpose flour (2 cups)
- Baking powder (1 teaspoon)
- Bittersweet chocolate (6 ounces)
- Cayenne pepper (1/8 teaspoon)
- Cinnamon, ground (1 teaspoon)
- Nutmeg, ground (1/4 teaspoon)
- Salt (1/2 teaspoon)
- Vanilla extract, pure (1 tablespoon)
- Vegetable oil (1/4 cup)
- Dairy
- Butter, unsalted (8 tablespoons)
- Refrigerated
- Eggs, large (4)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published October 17, 2008 (4 years ago).
99 people saved this recipe.
