When I first saw this recipe on the homepage of marthastewart.com last month, my first thought was “ooh, how perfectly fall!” but then a second later, “wait, this can’t be right.” I mean, chocolate and pumpkin together? I have to admit, it sounds off to me.
In my overly-analytical head, pumpkin goes with nutmeg and cinnamon and ground ginger and pecans and bourbon and cream cheese and gingersnaps; chocolate, however, goes with a whole different slew of things, like scraped vanilla beans and walnuts or mint or peanut butter or cream cheese and maybe occasionally some chipotle powder. They’re different, you see, different, different, different.
And then? Then I said “my god, Deb, you’re such a square!” and I made them anyway. Because seriously, can one possibly have too many recipes for brownies? There’s no way. I worry too much about these things. Every single person who tried them, loved them and in a way, they’re the quintessential fall indulgence.
Double Chocolate Banana Bread
Well, everyone but me. Oh, I like them. I think they’re incredibly tasty. It’s just that every time I try a bite of one, I find myself wishing they were either all pumpkin bars or all brownie bars. Oh, and I’d like either version to have a cream cheese swirl. So, in the end I would say that if this combination sounds good to you, it will taste good to you. And me, I’ll get working on that pumpkin bar… as soon as I get back.
Deb and Alex went to Paris and all I got were these lousy brownies! Yes, it’s true. Alex and I have flown the coop this week and are (hopefully) wandering around ancient cobblestone streets in a wine and butter-induced haze. Comment responses will be slow–if at all–this week, but I have fortunately been cooking up enough of a storm that you should never be left without your smitten kitchen fix! We’ll be back before you know it.
1 1/2 to 3/4 cups sugar (the original recipe calls for the larger amount; I think it could be dialed down a bit)
Healthy Chocolate Pumpkin Bread
1. Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Cut a length of parchment that will cover the bottom and two sides (makes it much easier to remove), and line the pan with it. Butter the lining as well. (Deb note: I used an 8-inch square, because it was what I had. It works, too, but the brownies are crazy thick and take much longer to bake, just to give you a heads-up.)
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.
4. Pour half of batter (about two cups) into a separate bowl and stir chocolate mixture into it. If you find that it is a little thick (as mine was) add a little more batter (a few tablespoons or so) until it is more pourable. This is important because mine was quite thick, and the pumpkin half was quite thin, so I had trouble swirling the two together.
Low Carb Chocolate Pumpkin Bread
5. In other bowl, stir in the 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 one more chocolate layer and one more pumpkin layer. Work quickly so batters don’t set.
6. With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Be sure to get your knife all the way to the bottom of the pan–I didn’t, and ended up with a chocolate base, not that it is such a bad thing. Sprinkle with nuts, if using.
5. In other bowl, stir in the 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 one more chocolate layer and one more pumpkin layer. Work quickly so batters don’t set.
6. With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Be sure to get your knife all the way to the bottom of the pan–I didn’t, and ended up with a chocolate base, not that it is such a bad thing. Sprinkle with nuts, if using.
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