Name: Pumpkin Chocolate Swirl Brownies
Ingredients: · 1 cup sugar; · ¾ cup all-purpose flour; · ¼ cup cocoa; · ½ teaspoon salt; · ¼ teaspoon baking soda; · ½ cup vegetable oil; · 2 large eggs, room temperature; · 1 teaspoon vanilla extract; · 1 cup sugar; · 1 cup all-purpose flour; · ½ teaspoon salt; · ½ teaspoon pumpkin pie spice; · ¼ teaspoon baking soda; · ¾ cup pumpkin puree; · 2 large eggs, room temperature

Description

Here’s a delicious-sweet treat that brings autumn to your table. These rich brownies by Leslie Dabney @thevineyardmomliving combine chocolatey goodness with the warm and comforting flavors of pumpkin.

Ingredients

Units Scale

For the chocolate batter

· 1 cup sugar
· 3/4 cup all-purpose flour
· 1/4 cup cocoa
· 1/2 teaspoon salt
· 1/4 teaspoon baking soda
· 1/2 cup vegetable oil
· 2 large eggs, room temperature
· 1 teaspoon vanilla extract

For the pumpkin batter

· 1 cup sugar
· 1 cup all-purpose flour
· 1/2 teaspoon salt
· 1/2 teaspoon pumpkin pie spice
· 1/4 teaspoon baking soda
· 3/4 cup pumpkin puree
· 2 large eggs, room temperature

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Instructions

Preheat oven to 350°F. Line a 13- x 9-inch baking pan with parchment paper allowing the ends to extend up the sides. Grease the paper with oil or cooking spray.
To make the chocolate batter: Whisk sugar, flour, cocoa, salt, and baking soda together in a large bowl. In a smaller bowl, whisk oil, eggs and vanilla. Stir the wet mixture into the dry ingredients. Don’t over mix.
To make the pumpkin batter: Combine sugar, flour, salt, pumpkin pie spice, and baking soda in a large bowl. In a smaller bowl, whisk together pumpkin puree and eggs. Stir the dry ingredients into the wet ingredients.
To make the swirled brownies: Start by building four alternating layers (two each) of chocolate and pumpkin batter. Using a tablespoon, drop dollops of chocolate batter across the prepared baking pan and spread to make a thin base layer. Do the same with pumpkin layer by dropping dollops over the chocolate layer and spreading gently across. Repeat with the remaining chocolate batter and finish with the remaining pumpkin batter. Use a butter knife to gently swirl the two layers together. Don’t swirl too much!
Bake for 25–30 minutes or until a toothpick comes out clean. Allow brownies to cool. Pull brownies out of the pan using the extended parchment paper. Cut and serve.
Wine Pairing Suggestions: Retzlaff Vineyards Estate Port and Cockburn’s Tawny Porto

Category: Dessert