Seventh Heaven Pumpkin Brownies Recipe: You're 7 Steps to Ahhh by Chef Gigi

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I call this dessert recipe "seventh heaven" cause it's only seven steps to the best homemade brownies ever! Because it is a homemade brownie recipe, it does require melting the chocolate on the stovetop, but I promise you the time and effort to do so is unbelievably delicious. Ahh, they're good! 

Pro Tip: For a marbled look, gently swirl the two batters together with a spatula to create a marbled effect.

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Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 to 45 minutes
Total Time: 55 to 60 minutes
Servings: 16

Ingredients

• 8 tablespoons (1 stick) unsalted butter, plus more for the pan
• 6 ounces bittersweet chocolate, chopped
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 4 large eggs
• 1 tablespoon pure vanilla extract
• 1 1/4 cups canned pumpkin puree
• 1/4 cup vegetable oil
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Here's how to make it: 

1. Preheat the oven to 350 degrees F. Line a 9-inch square baking pan or dish with nonstick cooking spray. Set aside.
2. Place the chocolate and the butter inside a heat-proof bowl. Fill a small saucepan 1/3 with water and bring it to a very slow simmer over medium heat. Set a heat-proof bowl over the saucepan and melt the chocolate with the butter while stirring until melted and smooth. Turn off the heat and allow the bowl to sit.
3. In a large mixing bowl, whisk together flour, baking powder and salt. Set aside.
4. In the bowl of a stand mixer, mix the sugar, eggs and vanilla on medium speed until fluffy and combined, about 3 to 5 minutes.
5. Slowly add the flour mixture to the wet ingredients and mix to combine, stopping periodically to scrape the sides of the bowl.
6. Divide the batter between two medium bowls, about 2 cups per bowl. Add the chocolate mixture to one bowl and stir to combine. To the non-chocolate mixture, add the pumpkin, oil, cinnamon and nutmeg and stir.
7. Pour the chocolate batter into the prepared pan and smooth the top with a wet rubber spatula. Now, pour the pumpkin batter over the chocolate batter.
8. Bake for 40 to 45 minutes or until set and a toothpick comes out clean when inserted in the center of the pan. Remove from the oven and allow the brownies to cool on a wire rack before cutting into 16 squares.
   

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