pumpkin-chocolate swirl brownies

if you’re anything like me, as soon as fall rolls around, you’re wanting to eat pumpkin. lots + lots of pumpkin in all sorts of delicious forms. i absolutely love pumpkin in desserts, so when i came across this recipe for pumpkin + chocolate swirl brownies, i knew i had to try ’em. luckily, i already had everything i needed to make them in the house, so i hopped in the kitchen + started baking.

these brownies? they are amazing. the flavor combination of chocolate + pumpkin is simple, yet utterly satisfying. the creamy pumpkin blends perfectly with the rich, decadent chocolate, creating a delicious, moist, gooey bar of deliciousness. they make for a perfect dessert after a comfort-food meal full of autumn flavors. + it doesn’t hurt that they are gorgeous, both with the lovely pumpkin + cocoa colors as well as the delicate marble appearance on the top of ’em. in short? these brownies rock + if you love pumpkin + chocolate like i do, you gotta try ’em!

pumpkin-chocolate swirl brownies

makes 16 brownies, adapted from martha stewart

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

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

whisk together flour, baking powder, cayenne, + salt in a large bowl; set aside. put sugar, eggs, + vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy + well combined, 3 to 5 minutes. beat in flour mixture.

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, + 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 + one more pumpkin layer. work quickly so batters don’t set.

with a small spatula or a table knife, gently swirl the two batters to create a marbled effect. sprinkle with nuts if using them.

bake until set, 40-45 minutes. let cool in pan on a wire rack. cut into 16 squares.

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