I started preparing these way too close to the time we needed to leave the house the other evening that I was scurrying around like a crazy lady trying to get them into the oven in record time. I probably did set a record!!
I literally pulled them out of the oven, put them where the rest of the family couldn't see them and left the house. I didn't get to enjoy them till the next morning, but it was worth the wait! I borrowed the recipe from here and adapted it slightly. Here is my version:
Ingredients:
1/2 c. butter
8 oz. semisweet chocolate chips
4 eggs
1 1/2 c. sugar
2 t. vanilla
2 c. flour
1 t. baking powder
1/2 t. salt
1 c. pumpkin puree
3 T. oil
1 1/4 t. cinnamon
Preheat the oven to 350F and spray a 9″x9″ cake pan with nonstick spray.
In a small saucepan, melt butter over medium heat. Add chocolate and remove from heat. Let sit for a few minutes, then stir until smooth. In a large bowl beat the eggs, sugar and vanilla for 3-4 minutes, until thick and pale yellow. Add the flour, baking powder and salt and beat until just combined. Put about a third of the batter into another bowl and stir the pumpkin, oil, and cinnamon into it. Stir the chocolate mixture into the remaining batter and spread a little more than half of it into the prepared pan. Top with the pumpkin mixture, then drop large spoonfuls of the remaining chocolate mixture on top. Swirl a toothpick through both to create a swirled effect. Bake for 55-60 minutes, until just set and starting to pull away from the sides of the pan. Makes 16 brownies.
