Pumpkin-Swirl Brownies

From: Martha Stewart

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.


Yield: Makes 16

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

Step 1

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

Step 2

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

Step 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.

Step 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.

Step 5

With a small spatula or a table knife, gently swirl the 2 batters to create a marbled effect. Sprinkle with nuts.

Step 6

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

See more at Martha Stewart