Whole wheat Chocolate Swirl Pumpkin Squares with Cinnamon Sour-cream Dip

I know that you are wondering yet how many pumpkin recipes does this girl have in her kitty. I do have some more and you sure gonna like them. Back when I was in India we used to get pumpkins through out the year. Amma has never used it in her dishes and so have I. Only when I started baking and browsed for recipes did I come to know that pumpkin puree can be used in baked goodies. Thanks to baking and the halloween funda, I wanted to use pumpkin in my baking and I got our very first pumpkin to make these pancakes just to check if the flavor worked with our palate. We liked it, in fact we loved it and since then I have been buying pumpkins whenever I see them in the market.

These squares happened by chance. It was late in the night when amma said that the dosa batter which was planned to be used up for the next day breakfast had gone bad, (thanks to the current fluctuations) and asked me if I could make something easy for the next day breakfast. I had some pumpkin puree that need to be used up and quarter a cup of melted dark chocolate which I had been saving up to make brownies. Thought of putting 'em together and these soft, delicious squares were made in minutes. The dip is purely optional, the squares goes well with some cold milk too, but I strongly recommend you to try them with the dip. The additional cinnamon touch that the dip gives makes them perfect...

~*What U Need*~ Wheat flour - 3/4 cup All purpose flour - 1/4 cup Egg - 1 Pumpkin puree - 1/2 cup Vanilla extract - 1/2 tsp Sour cream - 2 tbsp Cinnamon - 1/4 tsp Baking powder - 1/2 tsp Baking soda - 1/4 tsp Hot water - 1/4 cup Oil - half of 1/3 cup Salt - a pinch Brown sugar - 1/4 cup Melted dark Chocolate - 1/4 cup How I Made it: Preheat oven to 180 C and grease and dust a square pan. I didn't have a square pan and hence used a loaf pan. Sift wheat flour, all purpose flour and baking powder in a bowl. In a mixing bowl, beat oil and sugar together. Add egg, and beat well. Stir in pumpkin purée, sour cream and vanilla followed by salt and cinnamon. Stir in flour, just until combined. Add baking soda to hot water, stir to mix, and then mix into batter until it is evenly distributed. Spread batter onto the greased pan. Add the melted chocolate and swirl with knife. Bake for 30-40 mins. Do a done-ness test and cool in the pan for 5 mins. Transfer it to a wire rack to cool for completely before slicing. Cinnamon Sour-cream Dip ~*What U Need*~ Sour cream - 1/2 cup Cinnamon - 1/4 tsp Brown sugar - 2 tbsps Chopped walnuts - 1 tbsp How I Made it: In a bowl, mix everything together till well blended except the walnuts. Transfer to serving bowl and top with chopped walnuts.

Serve the pumpkin squares with the dip!!!

So thats it Folks...
With Love,

Signs off!!!