One of the best parts of Fall is the Thanksgiving long weekend. Cozy sweaters and the return of scarves, we begin to crave a little more comfort food and of course anything pumpkin spice!
This year, I think everyone is looking forward to enjoying a delicious meal with friends and family. It’s been a bit since we have been able to gather, and I for one am especially thankful this year.
So, let’s get to the good part… the food! Of course, turkey is the star of the show, BUT dessert is a very close second, at least in my household. Certain holiday’s instantly call for special desserts and of course Thanksgiving calls for all things pumpkin.
There is traditional pumpkin pie. I’m not going to lie, I am a big fan! Add a dollop of fresh whip cream and I am one happy lady. That combination of cinnamon, nutmeg, ginger and cloves delivers such a blast of aromatic bliss and nostalgia all at the same time.
So how do you top Pumpkin pie? Add some chocolate and turn them into brownies! These Pumpkin Swirl brownies are a nice addition or change up to your thanksgiving dessert table. Rich, moist and not too sweet you get a little surprise from a spice you would never think to add… cayenne pepper. I know what you are thinking, how could it work… but trust me it does, a wonderful surprise to a new twist on pumpkin dessert.
Try them out this year and let me know what you think.
Have a wonderful Thanksgiving,
Ingredients
Directions
- Step 1
Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Line bottom of pan with parchment paper; butter lining.
- Step 2
Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
- Step 3
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.
- Step 4
Divide batter between 2 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 1 more chocolate layer and 1 more pumpkin layer. Work quickly so batters don’t set.
- Step 5
With a small spatula or a table knife, gently swirl the 2 batters to create a marbled effect. Sprinkle with nuts.
- Step 6
Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.
