Home » Desserts » Pumpkin-swirl brownies

Pumpkin-swirl brownies

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
  1. Preheat oven to 350 degrees.
  2. Butter a 7×11″ or 9×13″ baking pan or dish.
  3. Line bottom of pan with parchment paper; butter lining.
  4. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
  5. Set it aside.
  6. Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside.
  7. 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.
  8. Beat in flour mixture.
  9. Scoop out half of the batter (about 2 cups) into another (clean) bowl.
  10. Stir in the chocolate mixture.
  11. In the bowl of your electric mixer containing the rest of the batter, stir in pumpkin, oil, cinnamon, and nutmeg.
  12. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula.
  13. Top with half of pumpkin batter.
  14. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don’t set.
  15. With a small spatula or a table knife, gently swirl the two batters to create a marbled effect.
  16. Sprinkle with nuts.
  17. Bake until set, 40 to 45 minutes
  18. Let cool in pan on a wire rack.
  19. Cut into squares.