Tuesday, November 11, 2008
fall means pumpkins
fall means soups, mashed potatoes, warm comfort foods, and pumpkiny desserts.
tonight i decided to start my pumpkin dessert baking with pumpkin swirl brownies i came across on site.
somewhere in the middle of mixing ingredients i neglected to read carefully and mixed up the dry ingredients and straight into it added the wet ingredients... as i was cracking eggs over the dry mix, i thought to myself this is weird, why wouldnt i mix the wet ingredients together first before adding it to the dry stuff. after the last egg was cracked, i realized, i shouldve been mixing them separately first. duh. oh well, i was low on flour so i decided just to keep going and hope it turned out well.
the base batter was thick and therefore the chocolate batter was thick... and i spaced out and didnt measure the pumpkin, and just started dumping the can into the bowl, so i ended up with thin pumpkin batter and thick chocolate batter which made layering and swirling difficult...
so far after cooling and cutting they look ok
we'll see how they taste....
adapted from smitten kitchen 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
1/2 teaspoon salt
1 1/2 to 3/4 cups sugar (the original recipe calls for the larger amount; I think it could be dialed down a bit)
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 cup chopped hazelnuts or other nuts (optional)
Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Cut a length of parchment that will cover the bottom and two sides (makes it much easier to remove), and line the pan with it. Butter the lining as well.
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.
Pour half of batter (about two cups) into a separate bowl and stir chocolate mixture into it. If you find that it is a little thick (as mine was) add a little more batter (a few tablespoons or so) until it is more pourable. This is important because mine was quite thick, and the pumpkin half was quite thin, so I had trouble swirling the two together.
In other bowl, stir in the 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. Sprinkle with nuts, if using.
Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.