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Sweet Sunday

 
Rich in antioxidants, high in fiber, and loaded with vitamins, this festive marriage of chocolate and pumpkin is delish. Dig in and savor the season!

~Pumpkin Swirl Brownies~
Adopted by Marta Stewart

Ingredients:
1/2 cup (1 stick) butter
6 oz. semisweet chocolate, chopped, or 1 cup chocolate chips
4 large eggs
1 1/2 cups sugar
2 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 cup pumpkin puree
3 Tbsp. canola oil
1 tsp. cinnamon
1/4 tsp. ground nutmeg

Directions:
1) Preheat the oven to 350F and spray a 9″x9″ cake pan with nonstick spray.

2) In a small saucepan, melt the butter over medium heat. Add the chocolate and remove from heat. Let sit for a few minutes, then stir until smooth.

3) In a large bowl beat the eggs, sugar and vanilla for 3-4 minutes, until thick and pale yellow. Add the flour, baking powder and salt and beat just until combined.

4) Put about a third of the batter into another bowl and stir the pumpkin, oil, cinnamon and nutmeg into it. Stir the chocolate mixture into the remaining batter and spread a little more than half of it into the prepared pan. Top with the pumpkin mixture, then drop large spoonfuls of the remaining chocolate mixture on top. Swirl a knife through both to create a swirled effect.

5) Bake for 40 minutes, until just set and starting to pull away from the sides of the pan. Makes 16 brownies.

I hope this ends your weekend on a sweet note!

Click HERE & HERE for other festive Halloween dessert posts.

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