Chocolate Pumpkin Brownies

What you’ll need:
- 8 tablespoons (1 stick) of unsalted butter, plus a little more for the pan
- 6 ounces of bittersweet chocolate, chopped
- 2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1/4 teaspoon of cayenne pepper
- 1/2 teaspoon of salt
- 1 3/4 cups of sugar
- 4 large eggs
- 1 Tablespoon of pure vanilla extract
- 1 1/4 cups of solid-packed pumpkin
- 1/4 cup of vegetable oil
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/2 cup of chopped hazelnuts or other nuts

What to do:
1. Preheat your oven to 350 degrees F. Then, butter a 9-inch square baking pan or dish. Line the bottom of the pan with parchment paper and butter the lining.
2. Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
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.
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. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don’t set.
5. With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Sprinkle with nuts.
6. Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.

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