Now’s the time of year that the winter squashes, especially the pumpkins, are up and on display, signalling the approach of winter in general and Thanksgiving in particular; and we have the very thing for pumpkin pie lovers everywhere: Farmers Market Organic Canned Pumpkin, with the same fresh flavour you’d expect to find at a local produce stand, without the challenges of pumpkin carving in the kitchen!
This month, we’re featuring Farmer’s Market Organic Butternut Squash Puree, Canned Pumpkin and Pumpkin Pie Mix.
Pumpkin Swirl Brownies
Ingredients
- 8 tablespoons (1 stick) unsalted butter, plus more for greasing pan
- 3 ounces bittersweet chocolate, chopped
- 3 ounces semi-sweet chocolate, chopped
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ cups sugar
- 4 large eggs
- 1 1/2 tablespoon pure vanilla extract
- 1¼ cups pumpkin puree
- ¼ cup vegetable oil
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Directions
- Preheat oven to 350°F. Grease a 9 x 9 x 2 inch pan with butter.
- Melt chocolate and butter in a microwave-safe bowl. Microwave over low heat for roughly 40 seconds. Remove from microwave and stir with a spatula. If not completely melted, return to microwave for a few more seconds – start slow and check the progress regularly. Always stir in-between checks.
- Whisk together flour, baking powder, and salt in a large bowl; set aside. Beat the sugar, eggs, and vanilla in a separate bowl until fluffy and well combined. Mix and stir the flour mixture into the wet mixture.
- Divide batter between two bowls. Stir chocolate into one bowl. In the other bowl, stir in pumpkin, oil, cinnamon, and nutmeg.
- Start by pouring half of the chocolate batter into greased 9-inch pan. Layer with half of the pumpkin layer. Repeat again.
- With a butter knife, gently swirl the two batters to create a marbled effect.
- Bake until set, 40 to 45 minutes or until a toothpick inserted in center comes out clean. Let cool in pan on a wire rack. Cut into squares when completely cool. Store in airtight containers.
This recipe is adapted from Martha Stewart.
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