- 8 tablespoons (1 stick) unsalted butter, plus more for pan
- 6 ounces bittersweet chocolate, chopped
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 1/2 to 3/4 cups 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 ground nutmeg
- Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish.
- Melt chocolate (6oz) and butter (1 stick) in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
- Whisk together flour (2cup), baking powder (1tsp), cayenne (1/8tea), and salt (1/2tea) in a large bowl; set aside. Put sugar (1 3/4cup), eggs (4), and vanilla (1tab) in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Beat in flour mixture.
- Pour half of batter (about two cups) into a separate bowl and stir chocolate mixture into it. If you find that it is a little thick (as mine was) add a little more batter (a few tablespoons or so) until it is more pourable. This is important because mine was quite thick, and the pumpkin half was quite thin, so I had trouble swirling the two together.
- In other bowl, stir in the pumpkin (1 1/4cup), vegetable oil (1/4cup), cinnamon (1tea), and nutmeg (1/4 tea). 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. Be sure to get your knife all the way to the bottom of the pan–I didn’t, and ended up with a chocolate base, not that it is such a bad thing. Sprinkle with nuts, if using.
- Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.
Original recipe from here.