Pumpkin-Swirl Brownies

Chocolate and pumpkin make a frightfully gooey pair in these creamy pumpkin-swirl brownies.

  • Yield: Makes 16
Pumpkin-Swirl Brownies

Source: Halloween 2004, October Holiday 2004

Ingredients

  • 8 tablespoons (1 stick) unsalted butter, plus more for pan
  • 6 ounces bittersweet chocolate, chopped
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 3/4 cups sugar
  • 4 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 1/4 cups solid-pack pumpkin
  • 1/4 cup vegetable oil
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup chopped hazelnuts or other nuts

Directions

  1. Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Line bottom of pan with parchment paper; butter lining.

  2. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.

  3. Whisk together flour, baking powder, cayenne, 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. Beat in flour mixture.

  4. Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, 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. Work quickly so batters don't set.

  5. With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Sprinkle with nuts.

  6. Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.

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