PUMPKIN SWIRL BROWNIES

I was trying to come up with a very descriptive way of presenting my new favourite pumpkin thing in the world right here but perhaps there’s no need to because PUMPKIN SWIRL BROWNIES.

<3.

  

PUMPKIN SWIRL BROWNIES

Pumpkin swirl:

160g (3/4 cup) pureed pumpkin
35g (1/4 cup) soft brown sugar
1/2 teaspoon vanilla extract

1 tablespoon plain flour
1/2 teaspoon pumpkin pie spice
1/8 teaspoon salt

Brownie layer:

220g (1 cup) pureed pumpkin

150g (3/4 cup) caster sugar

60ml (1/4 cup) sunflower oil or other flavourless oil

1 teaspoon vanilla extract

100g (3/4 cup) plain flour

30g (1/4 cup) cocoa powder

1 tablespoon cornflour

1/4 teaspoon bicarbonate of soda

1/4 teaspoon salt

120g dark chocolate, melted

Preheat the oven to 175°C/340°F and lightly grease a 22cm (9 inch) cake/brownie tin. First prepare the pumpkin swirl mixture – stir together pureed pumpkin, soft brown sugar and vanilla extract until combined, then add pumpkin pie spice, flour and salt and mix well. Set aside whilst you make the brownie batter. 
In a large bowl mix together pureed pumpkin, caster sugar, oil and vanilla extract. Sift in the flour, cocoa powder, cornflour, bicarbonate of soda and salt and stir until combined, then pour in the melted chocolate and mix well.

Pour about half the brownie mixture into the prepared tin, then dollop a few spoonfuls of the pumpkin mixture randomly over the batter, leaving a few empty spots. Dollop the remaining brownie batter on top, filling the empty spots, then swirl using the end of a knife and smooth the top. Bake for 30 minutes or until slightly cracked at the edges. Let cool in the tin on a cooling rack or whatever, just eat it straight away, because PUMPKIN SWIRL BROWNIES.