These cake-like brownies contain a beautiful pumpkin swirl!
Keyword: Bars, Brownies
Author: Eva Bakes
8Tablespoonsunsalted butterplus more for pan
1/4teaspooncayenne pepperI omitted
1 and 3/4cupsgranulated sugar
1Tablespoonpure vanilla extract
1 and 1/4cupssolid-pack pumpkin
1/2cupchopped hazelnuts or other nutsI omitted
Preheat oven to 350 degrees F. Butter or grease a 9-inch square baking pan.
Melt the chocolate and butter in a double boiler or heatproof bowl set over a pan of simmering water. Stir occasionally until smooth and set aside.
In a separate large bowl, whisk together flour, baking powder, cayenne, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, eggs, and vanilla until fluffy and well combined, 3 to 5 minutes. Slowly add in the flour mixture.
Divide the batter between two bowls (about 2 cups per bowl). Add the chocolate mixture into one bowl. In other bowl, stir in the pumpkin, oil, cinnamon, and nutmeg. Pour half of the chocolate batter to prepared pan and smooth the top with a rubber spatula. Then pour the half of the pumpkin batter on top.
Repeat to make one more chocolate layer and one more pumpkin layer (you should have four layers). Work quickly so batters don't set.
Using a small spatula or a butter knife, gently swirl the two batters to create a marbled effect. Sprinkle with nuts if using.
Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.