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.
Whisk together the flour, cayenne, salt, and baking powder.
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.
Action shots!
Now you’re going to divide the batter in 1/2 into two medium bowls. Stir the melted chocolate mixture into one bowl:
And in the other bowl stir in pumpkin, oil, cinnamon, and nutmeg:
Pour half of the chocolate mixture into the lined baking dish and spread using the back of a spoon or rubber spatula. Then pour half of the pumpkin mixture. Repeat layering.
Take a butter knife and gently design swirls through the batter!
I baked them for 43 minutes and let them cool overnight for a tasty surprise in the morning.
These smell delicious… It’s pretty lovely waking up in an apartment smelling like freshly baked pumpkin! And I’m not even going to lie… I had one for breakfast 🙂
I even packaged some up for my coworkers and my roommate’s coworkers. Anything to help celebrate Friday!
Enjoy your weekend!
[Chels]
I dont really like pumpkin, BUT they look really good!! I would definately try that sometime.
These look amazing! And I’m totally jealous of your new Kitchen Aid Mixer.
chels, those look awesome! gotta make them. i <3 our pumpkin obsessions!
Chels, I expect this from Sues. But you too? Can’t wait to see you two little fanatics!
These look so good! I really like the at the orange came through so strong.
Looks great! I love the way you packed them in the last picture 🙂
i love it! did it work out to more than one can of pumpkin? (i’m trying to see how soon i need to go grocery shopping to make these!)
nicole: Yes, it would be silly to NOT try them! 🙂
amanda: Thanks! ahhh the mixer is so much fun! It’s my new favorite toy!
sara: You should totally try to make them! Maybe they can be a dessert at “thanksgiving” 🙂
Kevin: I know, I was surprised that the orange showed through so much too! It was a pleasant surprise!
Alya: Thanks! The coworkers loved them… it was perfect for a Friday!
emrlds: I actually only used one can of the pumpkin and it worked just fine. I think I actually had a little left in the can!
The brownies look fab!! I love the packaging too!
oh yeah this is what i need right now. i love the idea of choc and pumpkin!
What a cute idea! I totally wish I was one of your coworkers, they must have been thrilled.
Great recipe! I tried it, but sadly the chocolate half got a bit hard and didn’t spread too well – perhaps due to the fact that the egg mix never really got light and fluffy? The pumpkin portion came out great since I added the oil to it.
Anyhow, thanks for the inspiration!
um, amazing. totally making these again today so i can bring them to work tomorrow! =)
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