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.
- 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
- Preheat oven to 350F.
- Butter a 9" square baking pan, line with parchment and butter lining.
- Melt the chocolate and butter in a metal bowl set over simmering water, stir until smooth.
- In a large bowl whisk together flour, baking powder, crushed aleppo chili, cinnamon, pumpkin pie spice and sea salt.
- In the bowl of a standing mixer beat together the sugar, eggs and vanilla for several minutes, until smooth, beat in the flour mixture.
- Divide the batter between two medium bowls, about 2 cups in each bowl.
- Stir the chocolate mixture into one bowl.
- Stir the pumpkin and oil into the other bowl.
- Place one half of the chocolate mixture into the prepared pan and spread to cover the bottom with a rubber spatula.
- Place half the pumpkin mixture on top of the chocolate batter and spread to cover the pumpkin mixture.
- Make one more layer of chocolate mixture and finish with another pumpkin layer smoothed on top.
- Using a table knife swirl the two batters to create a marbled effect and sprinkle the top with nuts.
- Bake until the brownies are set, for about 35-40 minutes.
- 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.
- Cut into 16 squares.
Gently adapted from Martha Stewart.