Friday, October 2, 2009
After a long day of studying I thought I would explode with all the information. It was the first day that really felt like fall and it was very chilly out. I needed to take a break from studying so I went for a fall dessert. Pumpkin Brownies. I was interested in seeing if it would actually taste good. So I whipped up a batch. When the batch was still warm I cut a square and sat on my couch staring out at the thrashing trees I took a bite and it felt like everything stopped for a minute. My head had been spinning the whole day until I took a bite out of this gooey,moist warm pumpkin brownies. I knew this was going to be my favorite thing to whip up this fall. Then that evening my dad ate most of the plate then brought the rest to work for his buddies to try, they liked them. So try these brownies out there fantastic.
• 8 tablespoons (1 stick) unsalted butter, plus more for pan
• 6 ounces bittersweet chocolate, chopped
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1 3/4 cups sugar
• 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. Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Line bottom of pan with parchment paper; butter lining.
2. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
3. Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Beat in flour mixture.
4. Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon, and nutmeg. Transfer the chocolate batter to prepared pan smoothing top with a rubber spatula. Top with the pumpkin batter.
5. Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.