Food & Cooking Recipes Dessert & Treats Recipes Brownie Recipes Pumpkin-Swirl Brownies 3.5 (510) 57 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 23, 2020 Print Share Share Tweet Pin Email 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 Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Line bottom of pan with parchment paper; butter lining. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth. 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. 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. With a small spatula or a table knife, gently swirl the 2 batters to create a marbled effect. Sprinkle with nuts. Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares. Print