These brownies turn out very moist and delicious, plus swirling the pumpkin and chocolate batters together is fun.
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
- 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.
- Melt chocolate and butter in a heatproof bowl in a microwave or over a pan of simmering water, stirring occasionally until smooth.
- 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.
- Beat in baking powder, cayenne, and salt.
- Beat in flour.
- 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.
- In other bowl, stir in the 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. Be sure to get your knife all the way to the bottom of the pan.
- Bake until set, 45-48 minutes if using gluten free flour, or 40-45 minutes if using normal flour.
- Let cool in pan on a wire rack. Cut into 16 squares.