So if you are new to Trilogy Edibles you may not know that our family is crazy nuts for brownies. I’ve made them several ways. When thinking up different recipes to use for this years Pumpkin Week, I knew I had to make a brownie.
Sure, anyone can just throw pumpkin in place of some of the butter, but I wanted to make these extra special.
Now after all the raspberry swirl cheesecake bars, I guess the swirl was the way to go. But my regular brownie recipe has the cocoa incorporated early and then I thought, it’s time for a switch up. So I kept the cocoa out and when the batter was made, I then split it in half and put 2/3rds the cocoa into one half and 1/2 cup pumpkin into the other.
The pumpkin side was much thinner than the chocolate but when swirled, it came together quite beautifully. These are moist and light and just fabulous tasting, certainly giving the original a run for it’s money.
- 1 cup unsalted butter
- 2 cups sugar
- 1 1/3 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 4 eggs
- 1 tsp vanilla
- 1/2 cup pumpkin puree
- 2/3 cup cocoa
- 1 cup chocolate chips
- Melt butter and add in sugar, flour, baking powder, salt, eggs and vanilla.
- Divide into two bowls.
- In first bowl, add pumpkin puree and mix together.
- In second bowl, add cocoa and chocolate chips. Mix together.
- In prepared 8”x8” square pan, pour in chocolate batter.
- Pour the pumpkin batter on top of chocolate and then stir to get a swirl. Since the chocolate is thicker, you’ll need to stir from the bottom up.
- Bake at 350 for 30-40 minutes, until knife inserted comes out clean.
- Let cool and cut into squares.
These were pretty damn good warm (sometimes a girl just can’t wait). I think I’ve gained all the weight I’ve lost with all these pumpkin recipes.
Thanks for looking!