Here is a great recipe for pumpkin season. Brownies that feature the best of both chocolate and pumpkin! The chocolate layers are fudgy and the pumpkin is moist, spicy and cake like. Very nice combination.
1 cup flour
3/4 tsp baking powder
1/2 tsp salt
3/4 cup melted butter
1 1/2 cups brown sugar
2 tsp vanilla
1/4 cup cocoa powder
1/2 cup chocolate chips (I used mini chips)
1/2 cup pumpkin puree
1/2 cup walnuts, chopped
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/4 cup finely diced crystalized ginger
Preheat oven to 350. Line a 9" square pan with parchment paper.
In a bowl, combine the flour, powder and salt.
In a separate bowl, combine the melted butter, brown sugar and vanilla. Beat in the eggs. Stir in the flour mixture until combined. Divide batter into the two bowls.
In one bowl add the cocoa powder and chocolate chips to the batter.
In the second bowl, combine the pumpkin puree with the batter. Stir in the cinnamon, cloves and nutmeg. Add the walnuts and ginger.
Spoon half the chocolate batter into prepared pan. Top with half the pumpkin batter, spreading to cover the bottom of the pan.
Add remaining batters in the same manner. Drag a knife through the batters to swirl.
Bake for 35-40 min until cooked. A toothpick inserted and removed from the cooked batter will come out "clean" - that is without batter or crumbs. The cake will just begin to pull away from the sides of the pan.
Let cool. Remove from pan and cut into squares.
(You can also use canned butternut squash instead of pumpkin).