When October rolls around, pumpkin seems to be everyone’s favorite ingredient.
Pumpkin everything starts showing up everywhere.
It usually starts with the pumpkin spice latte from Starbucks. As soon as it is back in stores, pumpkin addicts absolutely lose their bird. Everyone is Facebooking and Tweeting about their #PSL from @Starbucks. Uh, not that I’m addicted to social media or anything. It’s just… what I hear.
Then pumpkin pie filling (not to be confused with pumpkin puree!) hits the shelves of the local grocery store. Pumpkin addicts run out and buy every.possible.can resulting in a pumpkin shortage. Um, I’ve also… heard… that people Facebook and Tweet about the pumpkin shortage.
Menus start boasting about their “new fall menus.” Again, I’ve heard that local restaurants’ marketing teams have been updating their Facebook pages and statuses begging you to come on in and try their new pumpkin this and pumpkin that.
And then, finally…
All over the blog world, pumpkin simply explodes.
In fact, if you’re reading this, then you’ve probably witnessed it. Every recipe that pops up in my reader is using pumpkin in some way, shape, or form. And while I don’t mind pumpkin, I don’t love it.
You want to talk l-u-v?
Candy corn. Hershey’s Candy Cane Kisses. Cadbury Mini Eggs.
Those are my favorite seasonal items. Forget the fact that those are all candies, not necessarily ingredients, but I think you’re picking up what I’m putting down.
And no sooner than I’m ready to
tweet scream, “ENOUGH WITH THE PUMPKIN HUMPING!!!!!!,” I fall victim to said humping, and I bake with pumpkin.
Fudgy Pumpkin Swirl Brownies
Adapted from Betty Crocker
Yields 16 brownies
Brownies (Your favorite recipe, or mine, below. Boxed works, too!)
- 12 tablespoons unsalted butter
- 1 ½ cups granulated sugar
- 2/3 cup cocoa powder
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
3 oz. cream cheese, softened
1/2 cup canned pumpkin (not pumpkin pie mix)
3 tablespoons sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Heat oven to 350°F. Grease bottom of 9-inch square pan
In small bowl, beat all filling ingredients until smooth. Set aside.
Set a medium sized saucepan over medium heat and warm the butter until melted. Add the granulated sugar and stir well. Remove pan from heat and whisk in the cocoa powder.
In a separate bowl, lightly beat the eggs and vanilla. Pour the chocolate mixture into the bowl and whisk until well combined. Gently stir in the flour and salt; do not beat or over mix.
Spread 3/4 of batter into the prepared baking pan and smooth top.
Spoon pumpkin filling by tablespoonfuls evenly over batter.
Spoon remaining brownie batter over filling. Cut through batter several times with knife for marbled design.
Bake 40 to 45 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean. Cool completely. Cut into 4 rows by 4 rows. Store in refrigerator.