Pumpkin-Swirl Brownies

(510)
Pumpkin-Swirl Brownies
Photo: David Prince
Yield:
16

Chocolate and pumpkin make a delightfully gooey pair in these creamy pumpkin-swirl brownies. Pure pumpkin purèe and vegetable oil are the secret to creating a very moist bite.

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

  • ¼ teaspoon cayenne pepper

  • ½ teaspoon salt

  • 1 ¾ cups sugar

  • 4 large eggs

  • 1 tablespoon pure vanilla extract

  • 1 ¼ cups solid-pack pumpkin

  • ¼ cup vegetable oil

  • 1 teaspoon ground cinnamon

  • ¼ teaspoon ground nutmeg

  • ½ 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 2 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 1 more chocolate layer and 1 more pumpkin layer. Work quickly so batters don't set.

  5. With a small spatula or a table knife, gently swirl the 2 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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