 | Rich chocolate brownie batter, swirled with spicy PUMPKIN ** CHOCOLATE and BUTTERSCOTCH Chips (or toffee bits) ** for HALLOWEEN: you could add 3-4 drops EACH of red & yellow food color to the pumpkin, to make it a brighter orange.  |
PUMPKIN CHOCOLATE SWIRL BROWNIES
3/4 cup all-purpose flour ……………….......... 1/2 tsp baking powder
1/2 tsp salt …………………………......……… 1/2 cup butter, melted
1 cup white sugar ……………………….......... 1/2 cup brown sugar
2 tsp vanilla extract …………………......…… 3 eggs
1/4 cup unsweetened cocoa powder (regular or dark)
1/2 cup semi-sweet chocolate chips or mini-morsels
1/2 cup pumpkin puree …………………......... 3/4 tsp cinnamon
1/2 cup butterscotch chips or Heath bar bits
1/2 tsp ground cloves ………………........…… 1/2 tsp ground nutmeg
Preheat oven to 350. Grease/spray an 8” square pan. Stir the flour, baking powder, and salt together in a bowl.
In another bowl, stir together melted butter, sugar, and vanilla extract; beat in eggs one at a time with spoon. Gradually add flour mixture, and stir batter until it's evenly moistened.
Divide the batter in half in two separate bowls. Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, butterscotch chips, cinnamon, cloves, and nutmeg. (RESERVE about a handful of chips)
Spread 1/2 the chocolate batter into the bottom of the prepared pan, and follow with 1/2 of the pumpkin batter. Repeat the layers, ending with a pumpkin layer ~ Use a kitchen knife to gently swirl through the batters, to create a marbled appearance. Sprinkle reserved chips on top.
Bake until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean (35 to 45 minutes). Cool in the pan, cut into squares, and serve.
3/4 cup all-purpose flour ……………….......... 1/2 tsp baking powder
1/2 tsp salt …………………………......……… 1/2 cup butter, melted
1 cup white sugar ……………………….......... 1/2 cup brown sugar
2 tsp vanilla extract …………………......…… 3 eggs
1/4 cup unsweetened cocoa powder (regular or dark)
1/2 cup semi-sweet chocolate chips or mini-morsels
1/2 cup pumpkin puree …………………......... 3/4 tsp cinnamon
1/2 cup butterscotch chips or Heath bar bits
1/2 tsp ground cloves ………………........…… 1/2 tsp ground nutmeg
Preheat oven to 350. Grease/spray an 8” square pan. Stir the flour, baking powder, and salt together in a bowl.
In another bowl, stir together melted butter, sugar, and vanilla extract; beat in eggs one at a time with spoon. Gradually add flour mixture, and stir batter until it's evenly moistened.
Divide the batter in half in two separate bowls. Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, butterscotch chips, cinnamon, cloves, and nutmeg. (RESERVE about a handful of chips)
Spread 1/2 the chocolate batter into the bottom of the prepared pan, and follow with 1/2 of the pumpkin batter. Repeat the layers, ending with a pumpkin layer ~ Use a kitchen knife to gently swirl through the batters, to create a marbled appearance. Sprinkle reserved chips on top.
Bake until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean (35 to 45 minutes). Cool in the pan, cut into squares, and serve.
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