Pumpkin Swirl Brownies Fall Recipe

Ingredients

• 8 tablespoons (1 stick) unsalted butter, plus more for pan
• 3 ounces bittersweet chocolate, chopped (or chips)
• 3 ounces semisweet chocolate, chopped (or chips)
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1½ cups sugar
• 4 large eggs
• 1 1/2 tablespoon pure vanilla extract
• 1¼ cups pumpkin puree
• ¼ cup vegetable oil
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

Instructions

1. Preheat oven to 350 degrees. Butter your pan. I use a 9 inch pan.
2. Melt chocolate and butter in a heatproof bowl. When melting chocolate in the microwave heat for 30 seconds at a time, stirring between each set. You don’t want burnt chocolate!
3. Whisk together flour, baking powder, and salt in a large bowl; set aside. Beat the sugar, eggs, and vanilla in a separate bowl until fluffy and well combined. This should take about 3-5 minutes. Beat in your flour mixture to the wet mixture.
4. Divide batter between two bowls. Stir chocolate into one bowl. In the other bowl, stir in pumpkin, oil, cinnamon, and nutmeg.
5. Start by pouring half of the chocolate batter to your greased 9 inch pan. Layer with half of the pumpkin layer. Repeat again. You will want to work quickly!
6. With a butter knife, gently swirl the two batters to create a marbled effect.
7. Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into squares. Pour a glass of milk and enjoy!
8. This recipe is adapted from Martha Stewart.

http://itsafabulouslife.com/pumpkin-swirl-brownies-fall-recipe/