A gingerbread cake and a chocolate brownie created a tango with spicy pumpkin swirls.
Chocolate Gingerbread Brownies with Pumpkin Swirl
Makes 16 brownies
2/3 cup all-purpose flour (84 gr)
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/16 teaspoon ground cloves
1 tablespoon Dutch-processed cocoa (6 gr)
1/2 teaspoon espresso powder
6 tablespoons (3/4 stick) unsalted butter, room temperature
4 ounces bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/2 cup packed dark brown sugar (110 gr)
1/4 cup dark molasses
1 1/2 teaspoons pure vanilla extract
2 large eggs, room temperature
2/3 cup solid pack pureed pumpkin
1 1/2 tablespoons heavy cream
1/4 teaspoon cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Preheat oven to 350oF.
Line 8 x 8-inch baking pan with foil paper, allowing 2 inches to hang over the sides. Cut parchment to fit the bottom of pan. Lightly butter parchment; set aside.
Sift together flour, baking powder, salt, spices, cocoa, and espresso powder. Set aside.
In the top of a double boiler, set over simmering water, melt butter and chocolate. Stir constantly, until chocolate and butter are fully combined and mixture is smooth. Remove from heat. Cool about 5 minutes. Add brown sugar, molasses, and vanilla. Mix thoroughly until smooth. Whisk in eggs, one at a time. Whisk flour mixture, in thirds, into chocolate mixture, until fully incorporated.
Prepare pumpkin filling. In a medium-sized bowl, combine pureed pumpkin, heavy cream, and spices. Mix until thoroughly combined. Set aside.
Pour 1/2 of the brownie base into the bottom of the prepared pan. Smooth top. Using a spoon, drop the pumpkin filling on top of the batter in dollops. Pour the remaining brownie base over the pumpkin filling. Carefully swirl with a knife to create a marble pattern. Do not over mix.
Bake for 25 to 35 minutes, until center is raised and firm to touch. Sides will pull away from pan slightly. Cool in the pan, placed on a wire rack. Cut into 16 squares.
Store at room temperature for up to 5 days.
Baker’s Note: For a slightly sweeter cookie, substitute semi-sweet chocolate for the bittersweet chocolate in the brownie base.