Pumpkin and Chocolate Swirl Brownies

Pumpkin Brownies 

It's great when you take a chance on a recipe and it turns out amazing! These are by far the best pumpkin brownies I have ever made. I came across this recipe by doing a search for leftover pumpkin. You get a nice, thick brownie with great pumpkin texture and the chocolate part with the chocolate chips. Perfect in every bite. This is what you need to make when you have leftover pumpkin kicking around! Thanks to Blog Chef! http://blogchef.net/pumpkin-brownies-recipe/#comments





















Ingredients:
¾ cup all purpose flour
½ teaspoon baking powder
½ teaspoon salt
¾ cup butter (melted)
1 ½ cups white sugar
2 teaspoons vanilla extract
3 eggs
¼ cup cocoa powder
½ cup semi-sweet chocolate chips
½ cup pumpkin puree
½ cup walnuts (chopped)
¾ teaspoon cinnamon
½ teaspoon ground cloves
½ teaspoon nutmeg


Step 1: Pre-heat the oven to 350 degrees and line an 8×8 inch baking dish with aluminum foil. Lightly grease the foil. In a bowl combine flour, baking powder and salt.
Step 2: In a separate bowl mix together melted butter, sugar, and vanilla. Beat in the eggs (one at a time). Add in the flour mixture, a little at a time and stir until the batter is evenly moistened. Divide the batter in half evenly into 2 separate bowls.
Step 3: In one of the bowls blend in the cocoa powder and chocolate chips. In the second bowl of batter stir in pumpkin puree, walnuts, cinnamon, cloves and nutmeg.
Step 4: Spread ½ of the chocolate batter mixture into the bottom of the baking dish. Pour ½ of the pumpkin batter mixture over that. Repeat the layers, ending with a pumpkin layer. Drag a kitchen knife or spatula through the layers in a swirling motion creating a marble appearance.  
Step 5: Bake in the oven at 350 degrees for 40-45 minutes or until a toothpick inserted into the center comes out clean. Cool and cut into squares.