Foodie

Today I made these awesome chocolate pumpkin brownies from scratch.  I'm kinda rad in the kitchen. Here's the recipe I made (I found the original online and tweaked it a bit).

3/4 cup all-purpose flour (I used a white/whole wheat flour blend I made)
1/2 tsp baking powder
1/2 tsp salt
3/4 cup butter, melted
1 1/2 cup white sugar/splenda blend (I have my own blend I've perfected, just use white sugar if you haven't perfected the baking with splenda)
2 tsp vanilla extract
3 eggs (I used organic duck eggs from my mom's duckies)
1/4 c cocoa powder
1/2 cup semi-sweet chocolate chips
1/2 cup pumpkin puree (I used fresh pumpkin that I baked and smashed)
1/2 cup chopped walnuts
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg (I used my own blend of these spices...and some others)

Directions: Preheat oven to 350F. Grease an 8x8 inch baking pan.
-Stir the flour, baking powder, and salt together in a bowl.
-In another bowl, stir together the melted butter, sugar, vanilla extract; beat in the eggs one at a time with spoon. Gradually add the flour mixture, and stir the batter until it's evenly moistened. Divide in half in two separate bowls.
-Into one bowl of batter, blend the cocoa powder and chocolate chips.  In the other bowl, stir in pumpkin puree, walnuts, spices.
-Spread 1/2 the chocolate batter in the bottom of the prepared pan, and follow with 1/2 the pumpkin. Repeat layers ending with pumpkin layer.  Drag spatula gently through layers in a swirling motion to create a marbled appearance.
-Bake in preheated over until the brownies begin to pull away from the sides of the pan and a toothpick comes out clean - 40 - 45 minutes. Cool in pan. Cut into squares and serve.