Pumpkin Swirl Brownies

The other night our Community Group had a bonfire on the beach. The great thing about November is that we were the only ones there. It was great! I brought some pumpkin swirl brownies for dessert. This is the season where I feel the need to add pumpkin to everything! I think this recipe originally came from Martha Stewart. I got the recipe from my friend, Abby, and I make them every fall. Pumpkin and chocolate might sound like a strange combo but they are delicious together!

Pumpkin Swirl Brownies


1 stick butter
6 1 oz. squares unsweetened chocolate, chopped
2 cups flour
1 tsp. baking powder
1/4 tsp. cayenne pepper
1/2 tsp. salt
1 3/4 cups sugar
4 large eggs
1 Tbs. vanilla
1 1/4 cups pumpkin
1/4 cup vegetable oil
1 tsp. cinnamon
1/4 tsp. ground nutmeg


Preheat oven to 350°F. Grease and flour a 9“x9” baking pan.
Melt chocolate and butter, 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 and beat until fluffy and well combined (3-5 minutes). Beat in flour mixture.
Divide batter between two medium bowls (about 2 cups per bowl). Stir the melted chocolate into one bowl. In other bowl, 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.