Pumpkin Chocolate Swirl Brownies
 
 
Ingredients
  • PUMPKIN SWIRL BROWNIES
  • 1 stick unsalted butter, plus more for pan
  • 6 ounce(s) bittersweet chocolate, chopped
  • 2 cup(s) all-purpose flour
  • 1 teaspoon(s) baking powder
  • ¼ teaspoon(s) cayenne pepper
  • ½ teaspoon(s) salt
  • 1¾ cup(s) sugar
  • 4 large eggs
  • 1 tablespoon(s) pure vanilla extract
  • 1¼ cup(s) solid-pack pumpkin
  • ¼ cup(s) vegetable oil
  • 1 teaspoon(s) ground cinnamon
  • ¼ teaspoon(s) ground nutmeg
Instructions
  1. Preheat oven to 350 degrees F.
  2. Butter a 9-inch square baking pan or dish.
  3. Line bottom of pan with parchment paper.
  4. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth (or do what Mom did and just zap it in the microwave, turned out fine!:).
  5. Whisk together flour, baking powder, cayenne, and salt in a large bowl and then add sugar, eggs, and vanilla. Use an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Beat in flour mixture.
  6. • 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.
  7. • With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Sprinkle with nuts.
  8. • Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.
Recipe by Amish 365 at https://www.amish365.com/pumpkin-chocolate-swirl-brownies/