GOOEY PUMPKIN CHOCOLATE SWIRL BARS

Gooey Pumpkin Chocolate Swirl Bars image

These soft-centered, marbled bars have all the hallmarks of a winning autumnal treat - spiced pumpkin, rich dark chocolate, toasty pecans and a splash of bourbon. It's worth the extra effort to brown the butter; its warm toffee notes bring out the best of everything.

Provided by Melissa Clark

Time 1h30m

Yield 16 bars

Number Of Ingredients 20

Ingredients

12 tablespoons/170 grams (1 1/2 sticks) unsalted butter, more for the pan
1/2 cup/55 grams pecans
1/2 cup unsweetened pumpkin purée
1 large egg
2 1/4 cups/454 grams dark brown sugar
1 tablespoon bourbon
1 teaspoon/5 grams baking powder
1 teaspoon/3 grams ground cinnamon
1 teaspoon/3 grams ground ginger
1/2 teaspoon/1 gram grated nutmeg
1/2 teaspoon/3 grams fine sea salt
2 cups/250 grams all-purpose flour
8 tablespoons/113 grams (1 stick) unsalted butter, cubed
3 ounces/85 grams bittersweet chocolate (60 to 70 percent)
1/4 cup/30 grams unsweetened cocoa powder
1 cup/200 grams granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon/1 gram fine sea salt
1/4 cup/30 grams all-purpose flour

Steps:

Heat oven to 350 degrees. Line a 9-x-13-inch baking pan with parchment paper and butter the paper.
Spread pecans out on a rimmed baking sheet; toast until fragrant and lightly colored, 7 to 10 minutes. Cool and coarsely chop.
Make the pumpkin batter: In a large skillet over medium heat, melt 12 tablespoons/170 grams butter. Cook until the foam completely subsides and butter turns a deep nut brown, about 5 minutes. Pour browned butter into the bowl of an electric mixer and let cool, about 10 minutes.
Beat the pumpkin purée, egg, brown sugar and bourbon into the cooled browned butter. Scrape down the bowl and beat in baking powder, cinnamon, ginger, nutmeg and salt.
Using a wooden spoon, mix in flour, then toasted pecans. Set aside.
Make the chocolate batter: In a heatproof bowl set over a pan of simmering water, melt together 8 tablespoons/113 grams butter and the bittersweet chocolate, stirring with a heatproof spatula until smooth. Whisk in cocoa powder and sugar. Whisk in the eggs one at a time, then whisk in vanilla and salt. Using a spatula, fold in flour.
Dollop pumpkin and chocolate batter into the prepared pan, alternating the dollops. Drag the tip of a knife in a zigzag pattern all over the pan to swirl the batters together.
Bake until firm to the touch, 25 to 35 minutes. Transfer pan to a wire rack to cool completely before slicing.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 8 grams, Carbohydrate 60 grams, Fat 20 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 147 milligrams, Sugar 43 grams, TransFat 1 gram