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I have been bitten by the pumpkin bug this season. Everywhere you turn there is something new that’s pumpkin flavored.

I know it’s so overrated. But it’s also delicious.

For example, in the month of October, the only thing better than brownies, are pumpkin brownies.

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Once again I am participating in Jess and Amy’s Blogger Bake Swap. This month’s theme is fall. So I decided to put a fall spin on a classic favorite.

I love the Blogger Bake Swap. It’s the perfect opportunity to make something decadent that I love because I have to ship half of it to someone else. Eating half of a batch of brownies by yourself is way better than eating a full pan of brownies. Am I right?

Leaves more room for whatever is coming back to me from my bake swap partner Badger Girl. :)

Pumpkin Swirl Brownies

Recipe adapted from Martha Stewart.

Ingredients:

  • 8 tablespoons (1 stick) unsalted butter, plus more for pan
  • 6 ounces bittersweet chocolate, chopped
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 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
  • 1/2 cup chopped hazelnuts or other nuts

Directions:

1.Preheat oven to 350 degrees. Butter a 9-inch square (or I used 9×11 and it worked great too) baking pan or dish. Grease pan. Prepare ingredients.

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2.Melt chocolate and butter, stirring occasionally until smooth.

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3.Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside. Put sugar, eggs, and vanilla 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.

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4. Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture 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. If using a 9 inch pan:Repeat to make one more chocolate layer and one more pumpkin layer. If using a 9×11 pan:only two layers will fit.

5. With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Sprinkle with nuts or chocolate chips. (Note:In retrospect I would have mixed in the chocolate chips, or pushed them in more, because they didn’t sink in and just fall off when eating.)

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6.Bake until set. 9 inch pan: 40 to 45 minutes. 9×11 inch pan: 30-35 minutes. Let cool completely before cutting.

Enjoy with a pumpkin spice latte, or coffee with pumpkin creamer, or pumpkin spice tea…

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