Gaby
Ingredients:
4 oz unsalted butter
6 oz dark chocolate
4 large eggs
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 1/2 cups sugar
1 1/4 cups pumpkin puree
1/4 cup oil
1 tsp cinnamon
vanilla sugar
Melt the chocolate and butter in a double boiler until smooth. In a separate bowl, mix the flour, baking powder, salt, and vanilla sugar. Beat the eggs with the sugar until thick and frothy (about 3-5 minutes). While continuing to beat on low speed, gradually add the flour mixture. Combine 1/3 of the batter with the pumpkin puree, oil, and cinnamon. Add the melted chocolate to the remaining batter and mix well. Preheat the oven to 350°F (180°C). Line a 9×9-inch baking pan with parchment paper. Pour a little more than half of the chocolate batter into the prepared pan and smooth it out. Spread the pumpkin batter on top and smooth it again. Dollop the remaining chocolate batter over the pumpkin layer with a spoon, then swirl with a knife to create a marbled effect. Bake for 40 minutes, or until a toothpick comes out clean. Let cool slightly and enjoy! These brownies are incredibly delicious, moist, and packed with chocolate flavor. They pair perfectly with a glass of warm milk or your morning coffee. The next day, they taste even better, although such a treat probably won’t last until then!
