Pumpkin-Swirl Brownies
Adapted from Martha Stewart This recipe, when cooled and cut, yields a pretty cakey brownie. If you, like me, prefer a more fudgy brownie texture, store these in the fridge, where they’ll firm up and become just perfect. Yield: 16 brownies
8 tablespoons unsalted butter, more for pan
6 oz bittersweet chocolate, chopped
2 c all-purpose flour
1 tsp baking powder
1/4 tsp cayenne pepper & 1/2 tsp salt
1 3/4 cups sugar & 4 large eggs
1 tablespoon pure vanilla extract
1 1/4 cups solid-pack pumpkin
1/4 cup grapeseed oil
1 tsp ground cinnamon
1/4 tsp ground nutmeg
Preheat oven to 350 degrees. Butter an 8- or 9-inch square 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.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. 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.With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.
