Chili Spiced Pumpkin Swirl Brownies

This weekend I baked a pan of chili spiced pumpkin swirl brownies for the chocolate party I joined.  Why join a chocolate party?  Because I love  to bake with chocolate and this is a fun chocolate party!  The Chocolate party was created by Roxana’s Home Baking and  features recipes using seasonal ingredients (like apples or pumpkins) baked with, of course, chocolate.  A group of Roxana’s blogging friends are having fun by taking up the challenge to link up a recipe to the chocolate party on the first Monday of each month.  My recipe choice for this month’s  theme of pumpkin and chocolate is a chili spiced pumpkin swirl brownie.  While searching my spices for the perfect chili to add heat to my pumpkin swirl brownies, I discovered a large jar of Aleppo chili in my pantry.  The chili that comes from the town of Aleppo in Northern Syria.   According to the Spice Sherpa, Aleppo is considered the culinary capital of the Eastern Mediterranean -which includes, Lebanon, Israel, Egypt, Greece and Turkey.  The Aleppo chili that I bought from Williams-Sonoma is said to be most often used on eggplant, lamb and legumes.  Now I’m adding Pumpkin Swirl Brownies to that list.  However, I did originally buy the Aleppo chili to use  for a recipe that I made for Lamb and Apricot Tagine for French Fridays with Dorie.  The moment my hand touched the long lost jar of Aleppo chili on the bottom shelf of spices, I couldn’t believe I forgot about it and knew that it would be the one for my brownies.  It was also nice to be reminded of the delicious Lamb and Apricot Tagine recipe which I will be making again soon, it makes a beautiful Fall meal with pretty colored slices of dried apricots simmered on top of the chunks of lamb.  If you try these chili spiced pumpkin swirl brownies -maybe for dessert after the Lamb and Apricot Tagine? please feel free to substitute any kind of  dried chili you like to spice up your brownies.
I found sugar pumpkins at the market which are small and sweet, also a sure sign that Halloween is right around the corner.  I used solid-pack pumpkin in my brownies to save time this weekend but I’ve got big plans for the sugar pumpkins which could be turned into beautiful pies, soups or even ice cream.  Don’t you love baking this time of year!?
l did a little research this past week on recipes which combine pumpkin and chocolate, my conclusion-the more bright orange color from pumpkin next to the chocolate the better, in other words, I wanted to see the layers of pumpkin and chocolate standing out in contrast to each other.  The colors and flavors of pumpkin and chocolate are so appealing in these brownies that I hope to be making many more pans of chili spiced pumpkin swirl brownies in the month to come.

I’m linking my chili spiced pumpkin swirl brownies to the Chocolate Party Page, I hope you check it out and find some inspiration to bake with chocolate using pumpkin this month.

Chili Spiced Pumpkin Swirl Brownies

Yield: 16 squares

Ingredients

  • 1 stick unsalted butter
  • 6 ounces bittersweet chocolate, chopped
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon crushed Aleppo Chili
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon sea salt
  • 1 & 3/4 cups sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 & 1/4 cups solid-pack pumpkin
  • 1/4 cup vegetable oil
  • 1/2 cup chopped pecans

Instructions

  1. Preheat oven to 350F.
  2. Butter a 9" square baking pan, line with parchment and butter lining.
  3. Melt the chocolate and butter in a metal bowl set over simmering water, stir until smooth.
  4. In a large bowl whisk together flour, baking powder, crushed aleppo chili, cinnamon, pumpkin pie spice and sea salt.
  5. In the bowl of a standing mixer beat together the sugar, eggs and vanilla for several minutes, until smooth, beat in the flour mixture.
  6. Divide the batter between two medium bowls, about 2 cups in each bowl.
  7. Stir the chocolate mixture into one bowl.
  8. Stir the pumpkin and oil into the other bowl.
  9. Place one half of the chocolate mixture into the prepared pan and spread to cover the bottom with a rubber spatula.
  10. Place half the pumpkin mixture on top of the chocolate batter and spread to cover the pumpkin mixture.
  11. Make one more layer of chocolate mixture and finish with another pumpkin layer smoothed on top.
  12. Using a table knife swirl the two batters to create a marbled effect and sprinkle the top with nuts.
  13. Bake until the brownies are set, for about 35-40 minutes.
  14. Let cool in the pan on a metal rack until cool enough to handle, using the parchment paper remove brownies from the pan, continue to cool before slicing.
  15. Cut into 16 squares.

Notes

Gently adapted from Martha Stewart.

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Comments

  1. Patty, these look amazing! I love the add of chili for a kick. I’ll remember to do this next time I make brownies.

  2. Oh my gosh! I love the addition of the crushed Aleppo Chili! It’s always amazing what one extra spice can add to a recipe in flavor! I’m loving this chocolate party! Pinned.

  3. What fantastic brownies! So moist and gorgeous. I have some Alpeppo that I’ve never used…my sister raves about it, too. Time to crack it open. Great Chocolate Party recipe, Patty :)

  4. I will try this as soon as I can! I love chocolate and chili, with pumpkin it sounds fa.bu.lous!

  5. I love these brownies, that heat from the chili sounds just perfect here! Beatiful swirl! :)

  6. I almost made these brownies (but without the nuts and chili spices). They look amazing with all the layers.

  7. Wow…..do these look good!!! I’ve always wanted to make some pumpkin swirl brownies but you just took this over the top for me with that chili spice! Beautiful pictures! : )

  8. All I want to do is reach into my monitor and grab that platter of brownies. They look so, so good! I love the layers/swirls! Can’t wait to join the party. :)

  9. This is the reason autumn is so beloved to me! The bounty of the fall harvest; a warm sweater; a comfy chair; a decadent treat like this…drooling…

  10. What a fantastic combination for a brownie! I love the pretty ribbon of chocolate~ yum!!

  11. Patty, these are the prettiest brownies that I’ve ever seen. And full of the flavors of fall.
    Sam

  12. These are gorgeous!

  13. Just yesterday I thought of baking some pumpkin blondies or brownies…wow..these look AMAZING, Patty.

  14. una explosión de sabores una delicia total que mezcla más estupenda quieroooooo …probar,te ha quedado divino,abrazos y abrazos.

  15. I’ll have to keep an eye out for Aleppo chili! These brownies look (and sound) amazing!

  16. Patty these brownies look fabulous and your right the contrast between the chocolate and pumpkin make them more appealing. Great idea to add some heat to these brownies too, that huge slab of brownie would be very dangerous here.

  17. These brownies look amazing! I love the swirls!

  18. Patti, this is an amazingly unique recipe and such pretty pictures!

  19. I love chili chocolate but your brownie blows me away! Oh how I would love a piece, who am I kidding, I’d inhale 2-3 pieces in no time!
    Thanks for bringing such wonderful treat to this month chocolate party

  20. Oh, those brownies are right up my alley :-)

  21. Patty – what a PERFECT treat for this time of year! Love the addition of the chili and learning about the origin. Love your photos!!!!

  22. Oooooh these brownies look so decadently rich, fudgy and flavourful. Your photos are gorgeous! I absolutely love the addition of chili too – it adds a great kick to desserts.

  23. Patty you need to write a cookbook. Seriously you do. These brownies look spectacular! What a great way of combining seasonal flavours with classics. Of course you know I love the addition of chili:)

    P.S.
    I made your brussels sprouts butternut squash dish a few days ago. It was amazing! Thanks so much.

  24. I’m really upset with myself now that I didn’t know that there was a party and that it included chocolate. Love how you used chili’s in it. I can’t wait to make something with pumpkin and chocolate, oh my I better bust out the stretchy pants, huh. Can’t wait for the festival.
    -Gina-

  25. What an eclectic mix of flavors! Sounds like it would be fabulous. And now you’ve piqued my interest in the tagine, too.

  26. Mmmm. I’ve pinned this for later! I want to have people over for dinner now so that I can make this beauty for dessert. It’s sure to impress!

  27. Oh my! WOW! That’s the best blondie I’ve ever seen. What a brilliant way to use up pumpkin.

  28. Oh man these look amazing!

  29. Gosh, these look delicious! I love chili spice and together with pumpkin these must taste fantastic.

  30. Oh my gosh Patty, These look so sinful…and so delicious!! I am definitely bookmarking!

  31. Oh, wow. These look terrific.

  32. I start to feel jealous of your kitchen with fall baked goods. I’ve made some fall (Japanese) recipes but nothing looks fall yet in my house, not to mention Halloween decoration… it’s missing! We’ve been so busy that we haven’t had the time to decorate Halloween yet. Kids are waiting… (last year we did it one week before). Oh boy. I’d love to taste some Halloween/autumn treats to feel the season!

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