Well, here is to new beginnings. After just under three months at Healthworks, I am leaving to begin the next chapter of my story. Though personal training has been a good experience and one I learned a lot a lot from, I am so ready to move forward, and I am delighted to tell you all the I accepted a job at the Tufts University's Human Nutrition Research Center on Aging, and it starts Tuesday.
Before I leave Healthworks, however, I have to bake something for the girls (and one guy). So, Pumpkin Pie Swirl Brownies it was. Eat up, trainers!
Pumpkin Pie Swirl Brownies
¾ cup AP flour
½ tsp baking powder
½ tsp salt
¾ cup butter, melted
1 ½ cups white sugar
2 tsp vanilla extract
¼ cup cocoa powder
¾ cup chocolate cups
½ cup pumpkin puree
¾ tsp ground cinnamon
1 tsp pumpkin pie spice
1.Preheat oven to 350 degrees and spray a 9x9 baking pan with spray. In a medium bowl, mix together flour, baking powder and salt.
2. In another bowl, stir together the melted butter, sugar, and vanilla extract. When combined, beat in the eggs by one until just incorporated. Gradually add the flour mixture, and stir the batter until it's evenly moistened. Divide the batter in half in two separate bowls.
3. Into one of the bowls, mix in the cocoa powder and chocolate chips until well blended. In the second bowl of batter, stir in the pumpkin puree, cinnamon and pumpkin pie spice.
4. Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter, and repeat the layers. Drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance.
5. Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, about 30-35 minutes. Cool in pan and serve.