In keeping with the popularity of all things pumpkin on We are not Martha, I decided right away to make these Pumpkin-Swirl Brownies when I found them on Martha’s website. Not only did they look fantastic but I loved the idea of creating the swirls between the layers!
Here’s what you’ll need:
- 8 tablespoons (1 stick) unsalted butter, plus more for pan
- 6 ounces bittersweet chocolate, chopped (I used semisweet since my grocery store didn’t have bittersweet… I just cut back on the sugar measurement a little)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon cayenne pepper (adds a nice kick!)
- 1/2 teaspoon salt
- 1 3/4 cups sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 1/4 cups solid-pack pumpkin (which I assumed was canned pumpkin)
- 1/4 cup vegetable oil
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped hazelnuts or other nuts (I chose not to use any since, sadly, I’m allergic!)
Next, preheat your oven to 350 degrees and line a 9 inch baking dish with parchment paper; butter the lining.
Melt remaining butter and chocolate in a heatproof bowl over a pan of simmering water until the mixture is nice and smooth.
I got to use my new Kitchen Aid mixer for the first time… 150% pure excitement!
Now beat together sugar, eggs, and vanilla until fluffy, about 3-5 minutes. (in a mixer with the paddle attachment… or you could do it by hand or with a hand mixer). Then beat in the flour mixture.
I baked them for 43 minutes and let them cool overnight for a tasty surprise in the morning.