These marbled pumpkin pecan brownies remind me of the holidays, so I like to stash away a can of pureed pumpkin in the pantry so I can break out a batch in the spring (or whenever spirits need a little lift).
Marbled Pumpkin Pecan Brownies
Preheat oven to 350° F. Lightly grease bottom of a 9×9-inch baking pan with butter or shortening. Melt dark chocolate and butter in heatproof bowl, set over a pan of simmering water. Stir constantly until melted and smooth.
In large bowl, whisk together flour, baking powder and salt. Set aside. In stand mixer with paddle attachment, mix sugar, eggs and vanilla. Beat until fluffy. Beat in the flour mixture.
Divide batter in half between two bowls. Stir chocolate mixture into one bowl. In the other bowl, stir in pumpkin, oil, cinnamon, nutmeg and pecans. Transfer half chocolate batter to the prepared baking pan. Then top with half the pumpkin batter. Repeat one more chocolate layer and one pumpkin layer. Using butter knife, gently swirl the two batters to create marbled effect.
Bake for 40 to 45 minutes, or until set. Let brownies cool completely, about 1 hour. Cut into 4 rows by 4 rows to make 16 marbled pumpkin pecan brownies.
Brownie Points: Canned pumpkin contains only pureed pumpkin or squash with low salt. Use this rather than pumpkin pie filling which has added sugar and spices.
Ingredients:
1/2 cup butter
6 ounces dark chocolate, chopped
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups granulated sugar
4 eggs
1 tablespoon vanilla
1 1/4 cups canned pumpkin
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup pecans, chopped
Number of servings: 16
Cooking time: 40 minutes
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