I read about these pumpkin swirl brownies on Smitten Kitchen and thought I would give them a try this weekend. I love pumpkin and I love chocolate, plus the weather has gotten significantly cooler and that's a perfect signal to bake something. To me, anyway.
After reading comments on the Martha Stewart Web site about the recipe practically overflowing the 9" square pan called for in the recipe, I used a 9 x 13 and cut the baking time by 10 minutes. They turned out to be rather cakey confections, rather more like moistly dense cake than the fudgy and somewhat wet brownies that I prefer. Like Deb, I think I'd prefer them with a cream cheese swirl.
I think next time I'll try my favorite Ghirardelli brownie recipe with a pumpkin cream cheese swirl. That way, I'll get fudgy and pumpkin-y!