Sunday, October 27, 2013
52 weeks of baking: 43 - pumpkin swirl brownies
Pumpkin month continues with pumpkin brownies! My mom sent me a pumpkin brownie recipe not to long ago, and I totally was planning on making it, but I couldn't find it for the life of me! So Martha it was. This was one of those recipes that was meant to be. I had everything already, and that's rare. I had exactly enough pumpkin, and exactly enough baking chocolate. It was a great recipe to use up some of my baking stash!
My swirling technique clearly needs a little work. These are good. A little more cakey than I like my brownies, but yummy. I would definitely lower the pumpkin to chocolate ratio next time. For me, brownies are about fudgey chocolate, and with half pumpkin it just isn't enough chocolate action for me. I'd do about one third pumpkin, two thirds chocolate. And for some reason pumpkin bakes very cakey, which is totally cool if you're making a cake. I think because it acts similarly to eggs, and this batter already had quite a few well beaten eggs in it. Brownies should be dense and chewy, these are a little on the fluffy side. Definitely yummy, just not my ideal brownie consistency. Next time, as well as changing the ratio, I'd make the pumpkin and chocolate batters separately instead of splitting the same batter and adding chocolate and pumpkin, that way eggs could be left out of the pumpkin batter. But don't get me wrong! These are very good! Great for breakfast actually. And they're pretty!