Thursday, March 7, 2013

Pumpkin Swirl Brownies

This is for Katie:

Pumpkin Swirl Brownies

3/4c Whole Wheat Flour
1/2t  Baking Powder
1/2t  Salt
1/4c  Butter- melted
1/2c  Applesauce (I use freshly made applesauce. 1 medium apple=1/2c applesauce)
1/2c  Brown Sugar
1/4c  Turbinado Sugar
2t  Vanilla
3 Flax Eggs (3T ground flax seed + 9T water, stirred and allowed to set for 15min.  I make mine when I begin a recipe. You could easily substitute 3 regular eggs too)
1/4c  Cocoa Powder
1/2c  Chocolate Chips (I made my own using this recipe)
1/2c  Pumpkin Puree (Or canned pumpkin)
1/2c  Walnuts
3/4t  Cinnamon
1/2t  Cloves
1/2t  Nutmeg

Think there are enough ingredients in these things?


Preheat oven to 350 degrees and grease an 8" x 8" pan.  In a medium bowl, stir together the flour, baking powder and salt.  In another bowl, stir together the butter, applesauce, sugars, vanilla and eggs.  Add the applesauce mix to the flour mix and stir just until all ingredients are moistened.  Split batter in half in two separate bowls.  Add cocoa powder and chocolate chips (if using homemade chocolate chips, keep them frozen until you're ready to use them) to one batter and the pumpkin, walnuts and spices to the other batter.

Pour half of the chocolate batter into the prepared baking pan, followed by half of the pumpkin batter, then the other half of the chocolate and top with remaining pumpkin batter.  Bake on center rack in over for 35-45 minutes or until a toothpick inserted in the center comes out nearly clean.  Let cool on wire rack for at least 30 minutes before cutting.  Tip:  Use a plastic knife when cutting warm brownies and the gooey goodness won't stick to the utensil.

Garnished with chocolate chunks and roasted pepitas

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