Pumpkin-swirl Brownies

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• 8 tablespoons unsalted butter
• 6 ounces bittersweet chocolate
• 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 canned pumpkin
• 1/4 cup vegetable oil
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup walnuts

Recipe

• 1 preheat oven to 350 degrees. butter a 9-inch square baking pan or dish. line bottom of pan with parchment paper; butter lining.
• 2 melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
• 3 whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside. put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. beat in flour mixture.
• 4 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.
• 5 with a small spatula or a table knife, gently swirl the two batters to create a marbled effect. sprinkle with nuts.
• 6 bake until set, 40 to 45 minutes. let cool in pan on a wire rack. cut into 16 squares.