An updated list of all the pumpkin-flavored things I've purchased this year (so far):
pumpkin cream cheese
pumpkin pie pop tarts
pumpkin coffee creamer
pumpkin hershey's kisses
pumpkin cookie mix
pumpkin bar mix
As hard as it is for me to understand, I realize that not everyone loves this quintessential fall flavor as much as I do. I've even heard rumors that some people don't like pumpkin... at all.
In fact, I've managed to become friends with one of these anti-pumpkin people. And it was out of consideration for her feelings toward pumpkin that I ended up making these brownies for a recent get-together at her house.
(If you're wondering why I didn't just make something totally pumpkin-less, then you really don't know me at all.)
The pumpkin flavor in these brownies is really just an accent to the chocolate, which is why it's the perfect choice for someone with lukewarm feelings about pumpkin. And as it turned out, my anti-pumpkin friend really liked them! (or so she said).
Small as it may be, the success of this endeavor has given me hope that it's not too late for her. Who knows? If everything goes as planned, she could be eating pumpkin pie just in time for Thanksgiving!
Adapted from Martha Stewart
1/2 cup unsalted butter
6 ounces semisweet chocolate chips
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 & 3/4 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 & 1/4 cups pumpkin
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1. Preheat oven to 350˚F. Coat a 9-inch square pan with nonstick spray and line with parchment paper.
2. Heat the butter and chocolate in the microwave at half power, stopping every 30 seconds to stir, until completely melted. Be careful not to overheat!
3. Whisk together the flour, baking powder, and salt in a medium bowl.
4. In the bowl of a stand mixer, combine the sugar, eggs, and vanilla, and beat together at medium-high speed until fluffy, about 3-5 minutes. Scrape down the sides of the bowl, add the flour mixture, and continue mixing at medium speed until thoroughly combined.
5. Divide the batter evenly between two bowls. Stir the melted chocolate mixture into one bowl of batter. Stir the pumpkin, vegetable oil, cinnamon, and nutmeg into the other bowl of batter.
6. Transfer half of the chocolate batter to the prepared pan. Add half of the pumpkin batter on top of the chocolate batter. Repeat with the remaining chocolate and pumpkin batter. Use a knife to swirl the batters together in the pan, creating a marbled effect. Top with sprinkles if desired.
7. Bake for 40-45 minutes, or until the center is set. Cool completely before cutting into squares.
Makes about 16 brownies.