November 3, 2008

Pumpkin-Swirl Brownie Bread

I just tried this recipe and it's very tasty...not completely a brownie but also not a bread, it's somewhere in between the two. This satisfied my pumpkin chocolate obsession for the day. A nice surprise from what I expected, it was nice for breakfast with tea

8 tablespoons (1 stick) unsalted butter
8 ounces milk chocolate, chopped
1 3/4 cups all-purpose flour

1 teaspoon baking powder
1/2 tsp salt
1 3/4 cups sugar
1/8 tsp cayenne pepper
4 large eggs

1 tablespoon pure vanilla extract

1 1/4 cups pumpkin

1/4 cup vegetable oil

1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

1/2 cup chopped hazelnuts (or other nuts)

Preheat oven to 350 degrees. Spray a 9-inch square baking pan. Line bottom of pan with parchment paper; spray lining.

Melt chocolate and butter in the microwave in 30 second increments, stirring in between.

Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside. Put sugar, eggs, and vanilla in the bowl; beat until fluffy, 3 to 5 minutes. Beat in flour mixture.

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 half of chocolate batter to 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 so batters don't set.

With a small spatula or knife, swirl the two batters to create a marbled effect. Sprinkle with nuts. Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.

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