From what I can tell, Martha Stewart’s recipe for pumpkin-swirl brownies has been around the block this past Thanksgiving. I’ve seen several blogs and heard of several people in my small circle mention them or something similar. I’m not going to lie, I was a little bummed because I wanted to invent it myself but I’m not going to pout because Martha’s recipe was pretty darn good. I only changed a little bit and one of the changes was pure accident and really could have mucked it all up!
Originally I had been thinking about making chocolate brownies and incorporating pumpkin into them (not swirl) so that they were simultaneously chocolate and pumpkin. Not sure how the chemistry would have come out with something like that so I decided to give in to Martha’s well-planned recipe. I started baking my batch at 7:00 a.m. which for some could very well be an acceptable time to bake; for me, 7:00 a.m. is the time I wake up and wonder at what time will I start feeling like a human again. I got halfway through step 4 of the recipe before realizing I hadn’t read the last line of step 3: Beat in flour mixture. Crap! Right, that was what that third bowl had been for.
Despite being very worried that the brownies would come out to be a complete tragedy because of the mistake, I continued the steps, layering pumpkin on top off chocolate. The other changes I made included the use of pumpkin spice instead of nutmeg since I did not have any nutmeg on hand as well as opting against the additional nuts and using semi-sweet chocolate chips instead to freckle the tops of my brownies. It just didn’t seem to be enough chocolate for me. 😉
All in all, I was very happy with the way they came out.