ooey, gooey, and delicious!)
8 tablespoons (1 stick) unsalted butter
6 ounces bittersweet chocolate, chopped
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups sugar
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 walnuts
Butter a 9-inch square baking pan or dish. Line bottom of pan with parchment paper; butter lining.
Melt chocolate and butter until smooth.
Whisk together flour, baking powder, and salt in a large bowl; set aside.
Put sugar, eggs, and vanilla in another bowl; beat until fluffy and well combined, 3 minutes. Beat in flour mixture.
Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in 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 knife, gently swirl the two batters to create a marbled effect. Sprinkle with nuts.
Bake at 350 degrees, until set, 40 to 45 minutes. (And till a toothpick inserted in center comes out clean.) Let cool in pan on a wire rack. Cut into 16 squares.
0 comments:
Post a Comment