Pumpkin Swirl Brownies

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These brownies turn out very moist and delicious, plus swirling the pumpkin and chocolate batters together is fun.

Original recipe

 

Pumpkin Swirl Brownies
Adapted from Smitten Kitchen

Yield: 16 brownies

  • 8 tablespoons unsalted butter
  • 6 oz bittersweet chocolate, chopped
  • 2 cups gluten-free OR all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 1/2-1 3/4 cups sugar, depending on how sweet you want them
  • 4 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 1/4 cups solid-pack pumpkin
  • 1/4 cup vegetable oil
  • 1-2 teaspoons ground cinnamon
  • 1/4-1/2 teaspoon ground nutmeg

 

  1. Preheat oven to 350ºF. Butter a 9″ square baking pan or dish. Cut a length of parchment that will cover the bottom and two sides (makes it much easier to remove), and line the pan with it. Butter the lining as well.
  2. Melt chocolate and butter in a heatproof bowl in a microwave or over a pan of simmering water, stirring occasionally until smooth.
  3. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3-5 minutes.
  4. Beat in baking powder, cayenne, and salt.
  5. Beat in flour.
  6. Pour a little over half of batter (about two cups plus a few tablespoons) into a separate bowl and stir chocolate mixture into it.  You want the chocolate and pumpkin batters to be about the same consistency so they’re easier to swirl together.
  7. In other bowl, stir in the pumpkin, oil, cinnamon, and nutmeg.
  8. Transfer half of chocolate batter to prepared pan, smoothing top with a rubber spatula.
  9. Top with half of pumpkin batter.
  10. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don’t set.
  11. With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Be sure to get your knife all the way to the bottom of the pan.
  12. Bake until set, 45-48 minutes if using gluten free flour, or 40-45 minutes if using normal flour.
  13. Let cool in pan on a wire rack. Cut into 16 squares.
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