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Pumpkin Brownies
Ingredients
- 1 large egg
- 1/2 cup all-purpose flour
- 1 stick of unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup Hershey’s natural unsweetened cocoa powder
- 1 cup + 2 tablespoons granulated sugar
For the pumpkin swirl:
- 1 large egg yolk
- 1/2 teaspoon pumpkin pie spice
- 1/3 cup canned pumpkin puree
- 1 tablespoon granulated sugar
Instructions
- Frist Preheat the oven to 325, and line a 9x5” bread loaf pan with parchment paper,
- Then leaving enough excess to use as handles for lifting the brownies out of the pan when done baking.
- Then In a microwave-safe bowl, combine the butter, cocoa powder, 1 cup + 2 tablespoons of sugar. Microwave on HIGH for 30 seconds.
- Stop, stir, and repeat for another 30 seconds.
- Let the mixture stand for 1 minute.
- Then Stir in the vanilla, salt and egg.
- Finally, add the flour and stir vigorously for 1 minute, or so, or about 50 strokes.
- Next, combine the pumpkin swirl ingredients in a bowl: stir together the pumpkin, sugar, egg yolk and pumpkin pie spice.
- Spread the brownie batter in the pan evenly, and top with dots of the pumpkin swirl batter.
- Then Using a toothpick (or fork) to swirl the mixtures together.
- Bake for about 40 minutes—a toothpick inserted should have lots of wet crumbs clinging to it, but no wet batter.
- Let the brownies cool completely in the pan, lift out and slice to serve.
- Enjoy It !
Recipes adapted from : completelydelicious.com
