Pumpkin-Swirl Brownies

Pumpkin-Swirl Brownies (Adapted from Martha Stewart)

8 tablespoons unsalted butter
6 ounces chopped bittersweet chocolate
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 3/4 cups granulated sugar
4 large eggs
1 tablespoon vanilla
1 1/4 cups mashed pumpkin
1/4 cup canola oil
1 teaspoon cinnamon
1/4 teaspoon fresh grated nutmeg

Preheat oven to 350 degrees.

In a microwave-safe bowl, add chocolate and butter - heat at 50% power, stirring every 30 seconds, until just melted and smooth.

In a medium bowl, whisk together flour, baking powder, salt and cayenne.

In a large mixing bowl, beat together sugar, eggs and vanilla until fluffy and well combined, at least 3 to 5 minutes. Stir in flour mixture.

Remove half of the batter into another bowl.

Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon and nutmeg.

Working quickly, scoop half of the chocolate batter into a 9" square baking pan coated with cooking spray. Top with half of pumpkin batter. Repeat process to make one more chocolate layer and one more pumpkin layer. Using a table knife, gently swirl the two batters together.

Place pan into the oven and bake until just set, about 40 to 45 minutes. Remove and place pan on a wire rack to cool completely.

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