Recipe by MechaFusion
Top Review by StickyToffee
These came out gummy because they'd bake better in a 9x13 pan in my opinion. I'd also do either two layers of batter instead of four, or alternate large blobs of each batter in the pan, then run a knife through them. The chocolate layer is stiff, while the pumpkin is watery, so it's difficult to swirl if you make four layers as instructed. You can read more reviews of this recipe on marthastewart.com
- 8 tablespoons unsalted butter
- 6 ounces bittersweet chocolate
- 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 canned pumpkin
- 1⁄4 cup vegetable oil
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄2 cup walnuts
Directions See How It's Made
- Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Line bottom of pan with parchment paper; butter lining.
- Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
- 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.
- 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. 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. Sprinkle with nuts.
- Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.