Election night pumpkin swirl brownies
For the pumpkin batter:
2 eggs
1/2 cup granulated sugar
1/4 cup unsalted butter, melted
1/4 cup honey
3/4 cup pumpkin or winter squash purée
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla
1 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/4 tsp ground mace
pinch ground cloves
1 cup flour
For the brownie batter:
6 TBLS butter or margarine
1/2 cup cocoa
1 cup sugar, can be brown or white
2 eggs
2 tsp. vanilla
pinch salt
1/2 cup white flour
1 cup chocolate chips
Butter a 9 x 13 pan.
You can sort of mix up both batters at once (the brownie batter has no leavening, so it can sit longer than the pumpkin) Heat the oven to 350°. For the pumpkin, break the eggs into a bowl, and melt the butter in a spouted glass measuring cup. Add the sugar to the eggs, then the butter, then the honey and pumpkin. Mix well. Then place the butter for the brownie batter in a 2-quart microwave-safe bowl, and melt it in the microwave, if you have one. Otherwise use a similar size saucepan and melt it on the stove. Remove from heat, and stir in the cocoa, sugar, eggs, vanilla, and salt. Add the flour and chocolate chips, and mix well. Then go back to the pumpkin, and add the baking powder, salt, vanilla, and spices. Mix a little bit, then add the flour on top, and mix until smooth. Pour the pumpkin batter into the buttered pan, and then dollop in the brownie, and swirl the batters together with a knife or spatula. Bake 25 to 35 minutes until firm and just starting to shrink from the edges.
