Pumpkin-Swirl Brownies

By grace.g.yang ยท October 14, 2009
Under: Desserts,My Life,Recipes

If you’re looking for an amazing dessert for the fall, look no further. I made these pumpkin-swirl brownies for a work event and everyone loved them – they’re easy to make but really delicious and perfect for the Halloween/Thanksgiving season.

Ingredients for Pumpkin-Swirl Brownies (from www.marthastewart.com):

8 tablespoons (1 stick) unsalted butter, plus more for pan
6 ounces bittersweet chocolate, chopped
2 cups all-purpose flour
1 teaspoon baking powder
1/2 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 (I used pecans)


Preheat the oven to 350 degrees. Butter a 9-inch square baking pan. Line the bottom of the pan with parchment paper and butter the parchment paper.

Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth:


I follow directions really well because I just put everything into the pot and didn’t bother tempering it. Dangerous, but it worked because I kept stirring the chocolate and butter so nothing would burn (not recommended because my arms were sore after!):


Next, whisk together flour, baking powder, 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:


Measure out pumpkin:


Stir together pumpkin, oil, cinnamon, and nutmeg:


Everything mixed together:


Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl:


And pumpkin in the other:


Mixed together pumpkin filling:


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. Sprinkle with nuts (half with, half without):


Bake until set, 40 to 45 minutes. Let cool in pan:


I cut the brownies up into smaller pieces (and did some quality control checks):


But they just didn’t look DONE. So I melted some more chocolate and drizzled it onto the squares:


And served them at the office:


They were a big hit and super easy to make – definitely great for this time of year!

Reader Comments

yum!! these look great. I am a huge fan of pumpkin flavor, so I will have to whip these up soon, sans the nuts because my nephew is allergic ๐Ÿ™‚

Written By Vanessa on October 15th, 2009 @ 10:01 am

Indeed, they look scrumptous and seasonal. The step by step pictures are very helpful. It looks easy enough to make it. I may give it a try. Thanks a lot.

Written By Ruby on October 15th, 2009 @ 11:28 pm

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