Happy Halloween folks! Nothing’s spookier than a treatless house, right? So bake up these chocolate and pumpkin brownies tonight. Truth-be-told, you’re supposed to swirl the layers together, but I guess my swirling skills aren’t up to par because I ended up with distinct layers. I actually think I prefer seeing the stripes of chocolate and pumpkin. More festive that way.
– 8 tablespoons (1 stick) of unsalted butter
– 6 oz of bittersweet chocolate, chopped
– 2 cups of flour
– 1 teaspoon of baking powder
– ⅛ teaspoon of cayenne pepper
– ½ teaspoon of salt
– 1 ½ cup of sugar
– 4 large eggs
– 1 tablespoon of vanilla
– 1 ¼ cups of pumpkin puree
– ¼ cup of vegetable oil
– 1 teaspoon of ground cinnamon
– ¼ teaspoon of ground nutmeg
– ½ cup of chopped hazelnuts
Heat your oven to 350º.
Lightly butter a 9×13 baking dish (or similar) and set aside.
Melt the butter and the chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
In a medium bowl, mix together the flour, baking powder, cayenne pepper and salt. Set aside. In a large mixing bowl, beat the sugar, eggs and vanilla until fluffy and well combined, about 3 to 5 minutes. Beat in the flour mixture a little at time until incorporated.
Pour half of the batter, about 2 cups, into a separate bowl and stir in the chocolate mixture. To the remaining batter, stir in the pumpkin, vegetable oil, cinnamon and nutmeg.
Next, pour half of the chocolate batter into the bottom of the baking dish and use a rubber spatula to smooth out. Top with half of the pumpkin batter, and smooth out with a spatula. Repeat to make one more chocolate and one more pumpkin layer. With a knife or small spatula, gently swirl the 4 layers of batter to create a marbled effect. Top with the chopped hazelnuts. Bake until set, about 40 to 45 minutes. Let cool and then cut into squares.