Brownies are one of my favorite classic desserts. They will always remind me of high school and my best girl friends- we loved making brownies at every sleepover. As you can probably tell from reading my blog, I also love pumpkin. So when I found this recipe from Martha Stewart for Pumpkin Swirl Brownies, I couldn’t wait to try making my own version. The combination of pumpkin and chocolate make for a decadent brownie, unlike one you have ever had! Hope you try them for yourself using the recipe below!
- 8 tablespoons Butter (1 stick)
- 6 ounces bittersweet chocolate (I used Ghiradelli)
- 1 and 3/4 cups sugar
- 4 eggs
- 1 tablespoon vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 and a 1/2 cups pumpkin
- 1/4 cup canola oil
- 1 and a 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pecans to top brownies (optional)
Pre-heat oven to 350 Degrees. Prepare baking dish by greasing or lining with parchment paper.
Melt stick of butter and bittersweet chocolate. Stir while melting to combine.
In a large bowl, mix sugar, eggs and vanilla until creamy.
Gradually add in flour, baking powder and salt until well combined.
Pour half of the batter into a separate bowl. In first bowl of batter, mix in the pumpkin, oil, cinnamon and nutmeg to the batter. In second bowl of batter, add the melted chocolate to the batter and mix.
In your prepared baking dish, pour half of the chocolate batter and smooth with spatula. Next, pour layer of pumpkin using half the pumpkin mixture. Repeat again with the second layer of chocolate and then of pumpkin batter.
Use a knife to swirl and create the marble effect. Sprinkle top with nuts if desired.
Bake in oven around 40-50 minutes or until set.
Allow to cool before cutting into brownies.