1/2 cup (1 stick) butter 6 oz. semisweet chocolate, chopped, or 1 cup chocolate chips 4 large eggs 1 1/2 cups sugar 2 tsp. vanilla 2 cups all-purpose flour 1 tsp. baking powder 1/2 tsp. salt 1 cup pumpkin puree 3 Tbsp. canola oil 1 tsp. cinnamon 1/4 tsp. ground nutmeg
Preheat the oven to 350F and spray a 9″x9″ cake pan with nonstick spray.
In a small saucepan, melt the butter over medium heat. Add the chocolate and remove from heat. Let sit for a few minutes, then stir until smooth.
In a large bowl beat the eggs, sugar and vanilla for 3-4 minutes, until thick and pale yellow. Add the flour, baking powder and salt and beat just until combined.
Put about a third of the batter into another bowl and stir the pumpkin, oil, cinnamon and nutmeg into it. Stir the chocolate mixture into the remaining batter and spread a little more than half of it into the prepared pan. Top with the pumpkin mixture, then drop large spoonfuls of the remaining chocolate mixture on top. Swirl a knife through both to create a swirled effect.
Bake for 40 minutes, until just set and starting to pull away from the sides of the pan. Makes 16 brownies.