From Janae Monir:
- 8 tablespoons (1 stick) unsalted butter, plus more for pan
- 6 ounces bittersweet chocolate, chopped
- 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 solid-pack pumpkin
- 1/4 cup vegetable oil
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped hazelnuts or other nuts
- Preheat oven to 350 degrees.
- Butter a 7×11″ or 9×13″ baking pan or dish.
- Line bottom of pan with parchment paper; butter lining.
- Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
- Set it aside.
- 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.
- Scoop out half of the batter (about 2 cups) into another (clean) bowl.
- Stir in the chocolate mixture.
- In the bowl of your electric mixer containing the rest of the batter, 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.
- With a small spatula or a table knife, gently swirl the two batters to create a marbled effect.
- Sprinkle with nuts.
- Bake until set, 40 to 45 minutes
- Let cool in pan on a wire rack.
- Cut into squares.