I saw a recipe for these a few days ago and couldn't resist giving them a healthy makeover. I swapped out quite a few ingredients so I was a little leery on what the results would be. They turned out perfectly though - rich, moist, cake-y, chocolaty, and best of all pumpkin-y!
• 4 Tbsp unsalted light butter, plus 1 Tbsp oil
• ¼ cup bittersweet chocolate, chopped
• 1/2 cup unsweetened cocoa
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/3 cups sugar
• 2 large eggs
• 2 egg whites
• 1 tablespoon pure vanilla extract
• 1/2 cup nonfat Greek yogurt
• 1 1/4 cups solid-pack pumpkin
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
1. Preheat oven to 350 degrees. Line an 8-inch square baking pan with aluminum foil; spray foil lightly with cooking spray.
2. Whisk together flour, baking powder, and salt in a large bowl; set aside. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Slowly add flour mixture, followed by yogurt, and mix until combined. Set aside, momentarily.
3. Microwave chocolate, cocoa powder, oil, and butter in a heatproof bowl for 1 minute, stirring occasionally until smooth.
4. Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer.
5. With a small spatula or a table knife, gently swirl the two batters to create a marbled effect.
6. Bake until set, 40 to 45 minutes or until a toothpick inserted in center of pan comes out dry. Cool on a wire rack before removing from pan and slicing into 16 squares. Cut into 16 squares.