This week’s recipe is perfect for the fall and winter seasons. Why is that, Mr. Male Baker, you might ask? Well, let me tell you. When I took my first bite of a pumpkin chocolate brownie right out of the oven, I was in love with the combination of tastes. Not only did these brownies take my taste buds for a ride, but they made my kitchen smell like pumpkin pie. They are a little on the cake-ier side of the spectrum of brownies, but they still taste superb. So go ahead and try these out the next time you have some guests over for a party.

Makes around 16-20 pumpkin chocolate brownies


8 tbsp (1 stick)                      Unsalted butter, plus more for pan
6 ounces                                 Dark chocolate, chopped
2 cups                                     All-purpose flour
1 tsp                                         Baking powder
1/8 tsp                                   Cayenne pepper
1/2 tsp                                   Salt
1 1/2                                       White Sugar
4                                               Large eggs
1 tbsp                                     Pure vanilla extract
1 3/4 cups                            Canned pumpkin puree
1/4 cup                                 Vegetable oil
2 tsp                                       Ground cinnamon
1/2 tsp                                  Ground nutmeg
1/2 cup                                Chopped walnuts or other nuts (optional) to sprinkle on top




  • Preheat oven to 350 degrees and put parchment paper in a 9-inch square baking pan or dish. Butter the lining as well.
  • Melt chocolate and butter in a heatproof bowl set over a pan of simmering water (or in a pan and watch closely so it doesn’t burn), 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 prepared flour mixture.
  • Pour half of batter (about two cups) into a separate bowl and stir chocolate mixture into it. If your mixture seems a little too thick, add a few more tablespoons until desired consistency. This will make it much easier to marble the chocolate and the pumpkin together.
  • In other bowl, stir in the pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a 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. Be sure to get your knife all the way to the bottom of the pan. Do not overmix here so that your baked result will look marbled. Sprinkle with nuts if using.
  • Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into desired amount of squares.

Adapted from Martah Stewart Living/Smitten Kitchen