Every fall we all go on a pumpkin binge: pumpkin muffins, pie, ice cream, cheesecake, and lattes. I indulge until I'm totally over it (sometime just after New Years), and ready to put pumpkin away until next year. Pumpkin is the perfect canvas for all those warm, cozy spices like cinnamon, nutmeg, and clove. It just makes you want to curl up with a blanket and a book. Pumpkin and spice are also a good match for chocolate, such as in these moist and chocolatey pumpkin swirled brownies. I always use canned pumpkin when I bake. To me, mashing up fresh baked pumpkin is more hassle than it's worth, not to mention that it tends to be watery.
There's no need for a mixer for this recipe, which makes it easy. The two batters, a chocolatey brownie and a creamy pumpkin cheesecake, are easily hand stirred in two separate bowls. The batters are spooned in layers into individual cupcake cups, gently swirled together, and baked (no water bath needed). To created an intense orange colored swirl, I dabbed in a few specks of orange food coloring. Eaten room temperature or cold, these striking brownies are a moist, creamy, pumpkin-y, spicy, Halloween-y treat that's easy to make, and just perfect for any fall dessert table.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.