My cooking club theme this month was “Fall Foods” so I tried this recipe for Pumpkin Swirl Brownies from Smitten Kitchen. I am really not an expert baker, but I figured I couldn’t go wrong with the combination of pumpkin and chocolate, right?
The word brownie evokes a certain amount of chocolate gooeyness which these squares definitely lack, so I renamed the recipe here. I over baked them by at least a few minutes, true, but they have the texture of a snack cake. This doesn’t make them any less pleasant to eat (with a cup of coffee or tea, since they are somewhat dry) but you have to adjust your expectations from a brownie. The comments of the original post discuss a chocolate pumpkin cheesecake version, and I figure, you really can’t go wrong with that combination…..