Monday, June 25, 2012

Pumpkin Brownies

If you like pumpkin bread with chocolate chips, you will love these.  They are perfect for a fall desert but we will eat them all year.

3/4 cup all-purpose flour
1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter, melted
  • 1 1/2 cups white sugar
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 1/4 cup cocoa powder
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup pumpkin puree
  • 1/2 cup chopped walnuts 
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan. Stir the flour, baking powder, and salt together in a bowl.
  2. In another bowl, stir together the melted butter, sugar, and vanilla extract; beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it's evenly moistened. Divide the batter in two separate bowls. Divide it so it's 1/3 in one bowl and 2/3 in another.
  3. Into the bowl of batter that has 2/3 of mixture, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.
  4. Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. Repeat the layers, ending with a pumpkin layer, and drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance.
  5. Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan, cut into squares, and serve.

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