Pumpkin Swirl Brownies
You can't beat desserts that combine pumpkin and chocolate and these Pumpkin Swirl Brownies mix them in the prettiest way!
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Makes: 16 brownies
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Ingredients
- ½ cup (1 stick) unsalted butter room temperature, plus more for pan
- 6 oz. dark chocolate chopped
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon cayenne
- ½ teaspoon salt
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 ¼ cups pumpkin puree
- ¼ cup vegetable oil
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
Instructions
- Preheat oven to 350 degrees and line a 8- or 9-inch baking dish with foil; butter the lining. Using an 8-inch pan will result in a thicker brownie (as pictured).
- Melt stick of butter and chocolate in a heatproof bowl over a pan of simmering water (or in a double broiler) until the mixture is nice and smooth.
- In a separate medium bowl, whisk together the flour, cayenne, salt, and baking powder.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, beat together sugar, eggs, and vanilla until fluffy, about 3-5 minutes. Then mix in the flour mixture until just combined, taking care not to over-mix.
- Divide the batter in ½ into two medium bowls. Stir the melted chocolate mixture into one bowl. And stir pumpkin, oil, cinnamon, and nutmeg into the other bowl.
- 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.
- Using a butter knife, gently run swirls through the batter.
- Bake 40-45 minutes, until an inserted toothpick comes out clean. Let cool in the pan on a wire rack before slicing.
Notes
- Recipe adapted from Martha Stewart
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