Wednesday, November 2, 2011

Pumpkin Brownies

Want a grown-up version of a brownie?  A really yummy and yet sophisticated twist on a classic?  Well here you go.  These are my pumpkin chocolate brownies and they are so good.  I started making this recipe four years ago and still love it today.   I've found that people who don't just love pumpkin and people who don't just love chocolate both love these brownies.  It's a great balance of spice and chocolate and they're from scratch...no cake mix in this recipe.  The original recipe is derived from Miss Martha Stewart herself.  I think even Martha would be proud of these brownies. Make a batch...you'll love them!

Shopping List
8 tablespoons butter
6 ounces semi-sweet chocolate, chopped
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups sugar
4 eggs
1 tablespoon vanilla
1 can pumpkin
1/4 cup vegetable oil
1 tablespoon cinnamon

Preheat oven to 350 degrees.  Grease 9x9 inch baking dish.

Melt chocolate and butter in heat-proof bowl set over a pan of simmering water (see pic below) stirring occasionally until smooth.

Whisk together flour, baking powder and salt in large bowl, set aside.  In second bowl, beat sugar, eggs and vanilla with electric mixer until well combined and fluffy (about 3 minutes).  Beat in flour mixture until combined.

Divide batter between two bowls.  Stir chocolate mixture  into one of the bowls and then pumpkin, oil and cinnamon into second bowl.  Transfer half of chocolate batter into greased baking dish, smooth.  Add half of pumpkin mixture on top of chocolate in baking dish.  Repeat with remaining chocolate batter, repeat with remaining pumpkin batter (you should have four layers total).

Using a butter knife, swirl the two batters to create a marbled effect.  Bake 40-45 minutes.  Cool in pan, cut.  Makes about 16 squares.

Here are my chocolate and butter in a glass dish melting above simmering water.  You just need a little water in the sauce pan.  You don't want the water boiling up and out of the pan while the chocolate melts above it.

After a few minutes, it all melts together nicely.


Smith picked the pumpkin batter bowl to lick when I was all done.


Kensington picked the chocolate.


Together, pumpkin and chocolate are bliss.

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11 comments:

Lauren said...

I think this brownie might be the most perfect thing I've ever seen! Chocolate and pumpkin...a match made in heaven! Can't wait to try these!!! Thanks for the recipe! :)

Sheaffer, Chris, Scout, and baby Carter said...

2 of the cutest pics I have ever seen of your kids.

Candice Ibarra said...

made these last night! they were delicious! i just love making fall desserts!!

Jen said...

Made these tonight - delicious! Linked from my blog: www.completelyoutnumbered.com

Brooklyn said...

Hi!
This might be a silly questions, but I am going to make this next week and I was wondering what size can of pumpkin? Just the regular can size? Thanks!

Mix and Match Mama said...

Yes! Just a basic can of Libby's pumpkin!

Brooklyn said...

Thanks so much! Love your blog by the way! Going to be trying a bunch more recipes; they all look so yummy!

Anonymous said...

In my local grocery store the pumpkin comes in 15 oz and 19.5 oz cans. I hesitated to make this the other day, cuz I was not sure of the size. What size do you use?

Mix and Match Mama said...

A 15 oz can of pumpkin is perfect!

Melissa at Raised by Wolfs said...

I just made these tonight and oh my gosh, they are AMAZING! Seriously the perfect combination, and like fall on a plate. Thanks, Shay!

Ann said...

Just made these, and they turned out even better than last year! I used a bigger baking dish (two 8x8), added a little cacao powder to the chocolate side, and used sprouted spelt flour. Yum! I made these with my three-year-old daughter, and this recipe is now a yearly fall tradition. Thank you for sharing such a fun recipe.

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