Swirl Pumpkin Brownies
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Yes, I still have pumpkin puree 🙂 And this time it’s not so healthy but very chocolate brownie. It’s really easy, just I baked 10 minutes more. The next time, I will bake only 5 minutes more. And also, when I baked it second time I used less sugar, and my big girl tasted that. My hubby also agreed that brownie second time was not so good as the first time. So the third time I won’t change anything – these proportions are really perfect!
Swirl Pumpkin Brownies
Time needed:
Yields: 16 servings
Calories: 278 kcal / serving
Ingredients:
1 cup = 237 ml
- 115 g butter
- 170 g semisweet chocolate, chopped
- 4 large eggs
- 1 1/2 cups sugar
- 2 tsps. vanilla sugar
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 cup pumpkin puree
- 3 tbsps. oil
- 1 tsp. cinnamon
- 1/4 tsp. ground nutmeg
Directions:
- Preheat the oven to 175°C and line a 18×25 cm cake pan with baking paper.
- In a small saucepan, melt the butter over medium heat. Add the chocolate and remove from heat. Let sit for a few minutes, then stir until smooth.
- In a large bowl beat the eggs, sugar and vanilla for 3-4 minutes, until thick and pale yellow.
- Add the flour, baking powder and salt and beat just until combined.
- Put about a third of the batter into another bowl and stir the pumpkin, oil, cinnamon and nutmeg into it.
- Stir the chocolate mixture into the remaining batter and spread a little more than half of it into the prepared pan.
- Top with the pumpkin mixture, then drop large spoonfuls of the remaining chocolate mixture on top.
- Swirl a knife through both to create a swirled effect.
- Bake for 40 minutes, until just set and starting to pull away from the sides of the pan.
- Enjoy!
Source: babble.com
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