Pumpkin Brownies

Start by making the chocolate brownie batter. Add the sugar, eggs, and vanilla extract to a medium sized bowl and whisk to combine. 

Slowly add in the melted butter, whisking as you go so that any residual warmth from the butter doesn’t scramble the egg.

Once you’ve incorporated the butter, add the cocoa powder, salt, and baking soda to the bowl. Whisk until you have a smooth batter and there are no longer any pockets of dry ingredients remaining. Set the bowl aside and give your whisk a quick rinse. 

Make the pumpkin batter next. Add the sugar, egg, pumpkin puree, and peanut butter to a bowl and whisk until smooth. Add the flour, salt, baking soda, and pumpkin pie spice and whisk until just combined. 

Spread about two-thirds of the chocolate brownie batter on the bottom of the prepared pan in an even layer. 

Then, gently spread half of the pumpkin layer on top.

 Lastly, alternate placing dollops of the remaining pumpkin and brownie batters across the top of the surface. Gently swirl the dollops together with a butter knife or spoon, then tap the pan on the counter firmly a few times to help settle the batter. 

Bake the brownies in the preheated oven for 30-35 minutes or until a tester comes out with a few moist crumbs. Cool the brownies in the pan completely before slicing into 16 squares.