Pumpkin Swirl Brownies

 My husband and I are huge fans of seasonal foods. And guess what - it is PUMPKIN TIME! So of course I have been baking up a pumpkin storm. There are the normal recipes for pumpkin pies, bread and cookies but I needed something different this time around so I added chocolate to the pumpkin. This recipe was sent to me by my mom (she has good taste) and her reccomendation turned out quite nicely. 







8 tablespoons unsalted butter
6 ounces bittersweet chocolate chopped
2 cups all purpose flour
1 teaspoon baking powder 
1/2 teaspoon salt
1 3/4 cup 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 nutmeg
1/2 cup chopped nuts 

Directions 
1. Preheat oven to 350 degrees. Line a 9x9 inch
pan with parchment paper and butter lining.

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

3. Whisk together four, baking powder, and salt in a large bowl.
Beat eggs, sugar and vanilla in the bowl of an electric mixer
fitted with paddle attachment until fluffy. Beat in flour mixture. 

4. Divide batter between two medium bowls. Stir chocolate
in into one bowl and pumpkin, oil and spices in the other.
Transfer half of the chocolate batter into prepared pan
smoothing top with rubber spatula. Top with pumpkin batter
Repeat to make one more of each layer. Make certain to work
quickly so that layers do not set.

5. With a butter knife swirl the two batters together to create marbled
effect. Sprinkle with nuts if desired. 

6. Bake about 40-45 minutes or until set. Let cool in pan on wire rack. 

The finished product