Pumpkin Swirl Brownies

Add a fall twist to the traditional brownie by swirling in some homemade pumpkin batter. Spiked generously with cinnamon and nutmeg, the pumpkin puree makes this dessert an exciting addition to the Thanksgiving buffet table. Garnish with toasted or caramelized nuts before baking to add a pleasant crunch. Makes 24 brownies.
8TBSPNSunsalted butter, plus more for baking dish
6TBSPNSbittersweet or dark chocolate, roughly chopped
2CUPSall purpose flour
1TSPNbaking powder
TBSPNcayenne pepper
1 ½CUPSgranulated sugar
1TBSPNvanilla extract
1 ¼CUPSpumpkin puree, packed
¼CUPvegetable oil
TSPNnutmeg, freshly grated

  1. Set the oven to 350 degrees. Prepare a baking dish by coating with butter and lining with parchment paper to create overlapping handles for removing brownies. Lightly coat the parchment paper with butter, and set aside.
  2. In a small bowl, combine the butter and the chocolate, place in the microwave for 15 seconds on high, and remove to stir. Repeat this a few times, being cautious not to burn the chocolate, and whisk until smooth; set aside.
  3. In another bowl, add the flour, baking powder, cayenne pepper, and salt. Stir to combine.
  4. Using a stand mixer fitted with a paddle attachment or a hand mixer, combine the sugar and eggs on medium-high speed until light and fluffy, about 5 minutes. Add the vanilla extract.
  5. Combine the flour mixture with the egg mixture, and mix just until combined.
  6. Pour slightly more than half of the batter into a large mixing bowl, and set aside.
  7. In the bowl with less batter, combine the pumpkin, vegetable oil, cinnamon, and nutmeg. Whisk ingredients together, and the consistency should be somewhat loose, almost runny.
  8. Add the chocolate mixture to the bowl with the most batter, stir to combine, and transfer into the prepared baking dish, gently smoothing out the top.
  9. Top the chocolate batter with the pumpkin batter, and use a small spatula to swirl the pumpkin into the chocolate. Tap on the counter to remove any air bubbles.
  10. Place in the middle rack of the oven and bake for 40 minutes, or until toothpick inserted in the center comes out clean. Set on a wire rack to cool before slicing.
  11. To yield 24 pieces, make a cut in the middle of the brownies in both directions. Make one more additional cut lengthwise on both sides, and two additional cuts even from the center widthwise for even squares.


Adapted from Martha Stewart and Smitten Kitchen.

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