First up...
Pumpkin Swirl Brownies (As adapted by Smitten Kitchen from Martha Stewart Living)
It doesn't seem like chocolate and pumpkin would be a good mix...but it turned out oddly well.
8 tablespoons (Half cup) unsalted butter
6 ounces bittersweet chocolate
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
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 8-inch square baking pan or dish. Insert a length of parchment that will cover the bottom and two sides and butter the lining as well.
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 a bowl; beat until fluffy and well combined. Beat in flour mixture.
4. Pour half of batter (about two cups) into a separate bowl and stir chocolate mixture into it.
5. In other bowl, stir in the pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly!
6. With a table knife, gently swirl the two batters to create a marbled effect. Be sure to get your knife all the way to the bottom of the pan so it fully marbles.
7. Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.
We really loved how moist the pumpkin made these, and how SK adapted it so there wasn't as much sugar. Love love loved this!
I also made a pumpkin-cream cheese loaf; it turned out so well, I made it a couple more times after that!
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