29 January, 2012

Pumpkin-Swirled White Chocolate Brownies | Piece of Cake

These bars are the ultimate make-ahead dessert–they are infinitely better the day after they’re baked.  Use either chocolate chips or chopped bar chocolate here. My favorite brand of canned pumpkin is Libby’s; it has the most fabulous, vibrant color of any store-bought puree I’ve found. ~Shauna Sever (Piece of Cake)

Pumpkin-Swirled White Chocolate Brownies
Makes 12
For pumpkin swirl:
1/2 cup Libby's canned pumpkin puree
1 large egg
1 Tbsp dark brown sugar, firmly packed
1 Tbsp all-purpose flour
1/2 tsp pure vanilla extract
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/4 tsp ground ginger
Pinch of salt

For white chocolate brownie batter:
1 cup all-purpose flour
1/2 tsp salt
8-oz white chocolate, chips or chopped bar chocolate
6 Tbsp unsalted butter, cut into cubes
1/4 cup dark brown sugar, firmly packed
2 large eggs
1/2 tsp pure vanilla extract

Notes:

Directions
Position a rack to the center of the oven and preheat it to 350ºF. Lightly spray an 8- x 8-inch baking pan with cooking spray. Line it with an 8-inch wide strip or foil or parchment, and lightly spray for extra nonstick insurance.

To make the swirl, whisk together the pumpkin puree, egg, brown sugar, flour, vanilla, spices and salt until smooth. Set aside.

For the batter, sift together the flour and salt into a small bowl. 

In a large microwave-safe bowl, combine the white chocolate and butter. Melt together in the microwave with 30-second bursts of  High power, stirring well after each interval. 

Whisk the in the brown sugar, eggs, and vanilla until smooth. Gently stir in the flour mixture just until no dry pockets remain. Pour the batter into the prepared pan.

Dollop the pumpkin mixture over the batter in five or six equal portions. Use a knife to swirl the pumpkin into the batter with figure-8 motions. 

Bake until a toothpick inserted in the center comes out mostly dry, with a couple moist crumbs, about 30 minutes. 

Cool completely in the pan on a wire rack before cutting and serving (and if you can wait a day to serve them, you will be rewarded with amazing flavor and texture).

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