Pumpkin and Chocolate Brownies
3/4 cup all-purpose flour 1/2 tsp baking powder
1/2 tsp salt 3/4 cup butter, melted
1 1/2 cups white sugar 2 tsps vanilla extract
3 eggs 1/4 cup cocoa powder
1/2 cup semi-sweet chocolate chips
1/2 cup pumpkin puree 1/2 cup chopped walnuts
3/4 tsp ground cinnamon 1/2 tsp ground cloves
1/2 tsp ground nutmeg
Preheat oven to 175 oC. Grease a baking pan. Stir the flour, baking powder, and salt together in a bowl. In another bowl, stir together the melted butter, sugar, and vanilla extract; beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it’s evenly moistened. Divide the batter in half in two separate bowls.
Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.
Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. Repeat the layers, ending with a pumpkin layer, and drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance. Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan, cut into squares, and serve.