Tomorrow is Thanksgiving! Unbelievable. If you're an American (like most of my readers, I'm assuming), you're probably freaking out because maybe you're hosting Thanksgiving at your house tomorrow (bless your heart, I do not envy you one bit), or maybe you're freaking out because it's a potluck and you have so much food to make or maybe you don't know what to bring (although hopefully you have it figured out by now) and oh man, I bet you are just going crazy. As for me... well, we don't really do Thanksgiving. Like I said, my family's full Italian and Thanksgiving is a purely American thing, so we just hang out and do whatever. Our dinner tradition? Going to eat at Cracker Barrel. On Thanksgiving. No lie! Their food is delicious and we get all of the delicious goodies we would if we made a traditional dinner except we don't have to cook it, and we don't have to deal with copious amounts of leftovers. It's great. Anyway, pardon me for going completely off-topic yet again. You are here because you saw this lovely title saying "Pumpkin Swirl Brownies," and you're not quite sure what they are, but all you know is that your mouth is watering and you want some. Now.
Well, let me enlighten you! Pumpkin Swirl Brownies are pretty much the most delicious, chocolatey, autumnal, moist, gooey, addicting things you have ever laid your eyes on. Once you taste one, you won't be able to stop. I think I've eaten like a gazillion of these since I made them last night. They.are.so.good. If you make these for your family and then you decide to hoard them and not let anyone else have a bite, don't say I didn't warn you. I can't stop eating these. I want one right now. Send help. P.S. Hopefully you're not totally chocolate-pumpkin-ed out yet? Maybe? Exhibits one and two. As my first season discovering pumpkin as a baking ingredient, I guess I went a little crazy. Me and my family have had it up to our eyeballs... after like 12 dozens of chubby pumpkin chocolate chip cookies, and pumpkin chocolate whoopie pies twice in one week, I think we're about ready to call it quits. But these brownies are so, so good. If you're at a loss for what to make tomorrow, make these. They're so easy and life-changingly delicious. Send leftovers home with other people or you won't be able to keep your hands off of them. Well... if there even are leftovers. You've officially been warned!
Pumpkin Swirl Brownies
Adapted from Martha Stewart
Yields: 1 pan of (very thick) 8x8 brownies
8 tbsp (1 stick) unsalted butter
3/4 cup (6 oz.) semisweet chocolate chips
1 unbleached all-purpose flour
1 cup whole wheat pastry flour
1 tsp baking powder
1/2 tsp salt
1 1/2 cups white sugar
1 tbsp vanilla extract
1 1/4 cups (1 standard can) pumpkin puree
1/4 cup corn oil
1 1/2 tsp pumpkin pie spice
Preheat the oven to 350F. Line your 8x8 baking dish with parchment paper, set aside for now.
In a small saucepan, over medium heat, melt together the chocolate and butter, being careful not to burn them!
Whisk together the flours, salt, and baking powder in a medium bowl, set aside for now.
In the bowl of a stand mixer, using the paddle attachment, beat together the eggs, sugar, and vanilla until very light and fluffy, 3-5 minutes. Beat it the dry ingredients.
Split batter evenly into two medium bowls. In one bowl, add the melted chocolate and butter. In the other, add pumpkin, oil, and pumpkin pie spice. Mix each vigorously until well-incorporated.
Spread half the chocolate batter into the prepared pan, followed by half the pumpkin batter. Repeat, then using a knife or spoon, swirl the batters together gently to create a marble effect. Careful to not overmix, or the colors will blend!
Stick in your preheated oven for 60-70 minutes. About halfway through cooking, check the top of the brownie... if it is getting too brown, cover with foil. Check the brownie often during the last part of cooking as mine took a long time to get done on the inside, but yours might not take as long. :)