Starting a Monday with chocolate just seems right. It is the way things are supposed to be. I had made these brownies once before, but I had misplaced the recipe and I completely forgot about how good this brownie is. When I saw my friend Brian post this luscious brownie last week…memories of sweet pumpkin swirled with rich chocolate came flooding back. I had to make these again.
If you are not a pumpkin pie kind of a person, (a little confession, pumpkin pie isn’t my favorite dessert on a Thanksgiving table), you may have to give these brownies a chance. Rich and moist. With a tiny hint of cayenne. I would’ve added more, but my kids would’ve not been too happy.
I must take a moment to reflect on what I am thankful for:
My kids that brighten my day. My every moment. They are my life. I have been told that a mother isn’t supposed to say, “My kids are my life.” That is total malarky. My kids are my life. And I am proud of it and of them.
My husband for accepting me as I am. His kindness. His sincerity. His huge heart. For being another son to my mother. For his overall awesomeness. For being an amazing and talented chef that inspires me. For making us giggle with his goofiness.
The rest of my family. My mom and my dad. My brother and his family. My husband’s family. I am blessed.
This is a short list of some people that have recently crossed my path through my blog. If you don’t know them already, you should introduce yourself to them. You won’t regret it.
Brian: For being one of the first to start commenting on my lonely little blog. When no one had heard about my blog, he was there and it kept me going. Thank you, Brian.
Paula: She reminds me of why I miss Italy. A friend with a huge heart and hugely talented. A giving and sweet heart.
Jamie, Meeta, Rosa, Tania, Cristina, Jen: For making photographs that bring me goosebumps and for their amazing recipes.
Lindsey: For all her sweetness. For always cheering me on. Making me smile. Brightening my day.
Monet: For pouring her soul into her blog. Her writing inspires me to try harder. Her baking makes me hungry.
Dennis: A talented and humble chef. Kind to everyone that he meets. A true friend.
I am thankful for ALL of you that read my blog. I am thankful for all the other food bloggers I have met. You share with us every week your fabulous photos and tasty recipes. I think I could type this list all morning, but I want you to see these brownies so you could make them!!
I will be back before Thanksgiving with another recipe. If you don’t visit my blog again before Thanksgiving; HAPPY THANKSGIVING. I hope you have a lovely and peaceful holiday full of love and surrounded by friends and family. And of course, delicious food. What are you thankful for?
Pumpkin Swirl Brownies
(Adapted from A Thought for Food, Adapted from Martha Stewart Living)
8 tablespoons (1 stick) unsalted butter, plus more for pan
6 ounces bittersweet chocolate, chopped
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon cayenne pepper (original calls for 1/4. My kids were eating this.I had to go subtle)
1/2 teaspoon salt
1 1/2 cups sugar (original recipe calls for 1 3/4. 1 1/2 was perfect for us)
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
1/2 teaspoon ground ginger
Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Line bottom of pan with parchment paper; butter lining.
Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 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 that has the batter. In the other bowl with 1/2 the batter, stir in pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber 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 a table knife, gently swirl the two batters to create a marbled effect.
Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.
My little guy making Finding Nemo fish with chalk in the backyard. Daddy is a good artist.
Nemo is his favorite!