October 20, 2010 | 10:33am
We are obsessed with pumpkin so much over here at Chow Bella that we thought it was time to take all the smack talk to task with a pumpkin showdown. All the blog contributors gathered 'round the table with their best pumpkin recipes to see whose dish gets the Great Pumpkin award. Today's contender? Amy Silverman's Pumpkin-Swirl Brownies. Stay tuned each day through this week for more dishes in the showdown.
Like many of us, I have a real love/hate thing with Martha -- and the ability to successfully prepare, oh, maybe 3 percent of her recipes.
I count pumpkin-swirl brownies among them, so I knew immediately what I was making for the Chow Bella Pumpkin Showdown.
I'll admit I cheated quite a bit -- microwaved the butter and chocolate instead of melting it in a bowl over simmering water, for one thing -- so I'm sure your pumpkin-swirl brownies will turn out even better if you actually stick to the recipe, which I'll share after the jump.
Ta da! The link to Martha's pumpkin-swirl brownies.
Some advice: Invest in Martha's new product, a parchment/foil combo that allows you to line a baking dish without having the parchment paper pop out, causing you to curse the Stewart family name. (We found it at Safeway, and it did cost a couple dollars more than the regular parchment, but was so worth it!) Don't skimp on the hazelnuts, and be sure to measure carefully -- the trickiest part of this recipe is that you're required to make a base batter that you then separate into two (to one you'll add pumpkin, the other chocolate) and then swirl together. If you don't split the base batter evenly, you'll wind up with one too-thick batter and another too-thin.
Still, they'll taste darn good. The best part: artfully swirling the two batters together with a skewer.