Wednesday, October 13, 2010

Pumpkin Swirl Brownies

Pumpkin is not a common ingredient used in cooking, so when October comes around, I like to take advantage of this time and use pumpkin as much as possible. This recipie, for pumpkin swirl brownies, is so good! The pumpkin and the chocolate are two flavors that you dont get together too often, but they work beautifully together.
I will save half of this recipie, and will freeze the other half for later.

Also, I finally got around to cutting Thing One's hair! Something I can cross off my to-do list.

Pumpkin Swirl Brownies
This recipe calls for a box of regular brownie mix. Make it according to the directions on the box, pour it into your pan and let it sit. Then start to make the pumpkin mixture.
2 eggs
3/4 cup sugar plus 2 Tablespoons
1-1/2 teaspoons vanilla extract
1 15oz. can pumpkin puree (not pumpkin pie filling)
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Beat the eggs, sugar and vanilla on high until light and fluffy, about 3-5 minutes.  Add pumpkin and oil, beat until combined.  Mix spices, flour, baking powder and salt together in separate bowl, then fold into the pumpkin mixture.
  Once it's combined, spoon large dollops onto the top of the prepared brownie batter. 
Using a spoon or spatula, carefully swirl the pumpkin into the brownie batter. 
Do not over swirl, you want it to look pretty when you slice into it.  Bake at 350 degrees F for 35-45 minutes until a toothpick inserted comes out clean. Makes 16 brownies. Enjoy!

Unfortunatly, Pops would not try my brownies. :(
However, these did pass the 2 year old test! :)

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