Starting a Monday with chocolate just seems right. It is the way things are supposed to be. I had made these brownies once before, but I had misplaced the recipe and I completely forgot about how good this brownie is. When I saw my friend Brian post this luscious brownie last week…memories of sweet pumpkin swirled with rich chocolate came flooding back. I had to make these again.
If you are not a pumpkin pie kind of a person, (a little confession, pumpkin pie isn’t my favorite dessert on a Thanksgiving table), you may have to give these brownies a chance. Rich and moist. With a tiny hint of cayenne. I would’ve added more, but my kids would’ve not been too happy.
8 tablespoons (1 stick) unsalted butter, plus more for pan
6 ounces bittersweet chocolate, chopped
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon cayenne pepper (original calls for 1/4. My kids were eating this.I had to go subtle)
1/2 teaspoon salt
1 1/2 cups sugar (original recipe calls for 1 3/4. 1 1/2 was perfect for us)
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 teaspoon ground ginger
Preheat oven to 350 degrees. Butter a 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 that has the batter. In the other bowl with 1/2 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.
Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.
Nemo is his favorite!