Gooey Pumpkin Chocolate Swirl Bars

Preparation

1. Step 1

   Heat oven to 350 degrees. Line a 9-x-13-inch baking pan with parchment paper and butter the paper.

2. Step 2

   Spread pecans out on a rimmed baking sheet; toast until fragrant and lightly colored, 7 to 10 minutes. Cool and coarsely chop.

3. Step 3

   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.

4. Step 4

   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.

5. Step 5

   Using a wooden spoon, mix in flour, then toasted pecans. Set aside.

6. Step 6

   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.

7. Step 7

   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.

8. Step 8

   Bake until firm to the touch, 25 to 35 minutes. Transfer pan to a wire rack to cool completely before slicing.