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Chocolate Pumpkin Swirl Brownies: Chow Bella's Pumpkin Showdown

From time to time, Chow Bella's contributors challenge one another to a showdown: Make the best dish you can, using one common ingredient. This time (naturally), it was pumpkin. For the past few weeks, we've been sharing the results, and tomorrow, we'll let you know who won.

Today: New Times managing editor Amy Silverman does her best Martha Stewart imitation.

See also: Pumpkin Verde Salsa: Chow Bella Pumpkin Showdown

To be honest, I can't own this recipe at all -- it's all Martha, all the time. I found it years ago in copy of Martha Stewart Living, and have made it every fall since. This has led to some serious pumpkin hoarding; I did an inventory in October and realized I had almost a dozen cans of pumpkin in the pantry. Remember the pumpkin shortage a few years ago? Me, too. Too well, apparently.

In any case, I put the pumpkin to use. The best part of this recipe (aside from the fact that unlike most MS recipes, it's super-easy) is that at the end you get to take a skewer or long toothpick and swirl chocolate and pumpkin batters together, which is surprisingly satisfying. So is eating them.

Here's the recipe for Martha Stewart's chocolate pumpkin swirl brownies.

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Amy Silverman is a two-time winner of the Arizona Press Club’s Journalist of the Year award. Her work has appeared on the radio show This American Life and in the New York Times, the Washington Post, Lenny Letter, and Brain, Child. She’s the co-curator of the live reading series Bar Flies, and a commentator for KJZZ, the NPR affiliate in Phoenix. Silverman is the author of the book My Heart Can’t Even Believe It: A Story of Science, Love, and Down Syndrome (Woodbine House 2016). Follow her on Instagram (@amysilverman), Twitter (@amysilvermanaz), and at amy-silverman.com.