I wanted to make this, but I didn't have any bittersweet chocolate to chop. I did, however, have a bunch of really good baking cocoa. So I made, basically, the pumpkin half of the Smitten Kitchen recipe and combined it with a slightly modified version of this super fudgy cocoa brownie recipe, plus walnuts.
Since it took me a while to halve-out the pumpkin portion, I'll save you the trouble:
1 cup flour
1/2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/4 tsp fresh ground nutmeg
1/2 cup sugar
2 eggs
1/t tb vanilla extract
1 (regular sized -- is that 8 oz?) can organic pumpkin
1/4 cup vegetable oil
1/2 cup walnuts (optional)
Whisk together flour, baking powder, salt, cinnamon and nutmeg in a medium bowl. Set aside. Beat sugar, eggs and vanilla in a large bowl until fluffy. Carefully, and in batches, beat in flour mixture. Stir in pumpkin, vegetable oil, and walnuts.
Now, for the brownie portion: I made a couple changes:
1 stick butter (not 10 tb)
3/4 cup sugar (not 1 1/2 cup)
+1/2 cup walnuts
Also, please note, this batter will turn out super thick.
When the two batters are ready, layer them (brownie-pumpkin-brownie-pumpkin) in a greased, 9x13 inch pan. Then, use a spatula to swirl and combine the two batters. Bake at 350 degrees F for about 20-25 minutes or until a toothpick inserted in the center comes out clean.
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