Pumpkin-Swirl Brownies

This is a drive-by post! We went to Durham, NC, to spend Parents and Family Weekend with our son at college (Sob...this is his last year), so I haven't been home in days. Thus, I'm just passing along a recipe I'm dying to make! I've been saving it, hoping to bake these and tell you about them. But alas...I can't be Superwoman. So here you go. I subscribe to Martha Stewart's Cookie of the Day emails (thank you, Tina, for putting me on to this!), and this one caught my eye. There's a link below if you'd like to check out her site and get on her mailing list. (No, I don't get any kickback from it.) :)

Enjoy!!
Missy

Pumpkin-swirl brownies.

            Yield 
Makes 16

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

.                 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.