Oh Snap Macros

0 Preheat the oven at 350 degrees. Lightly grease an 8x8-inch pan and line it with parchment paper, leaving an overhand. This will make it easier to remove and slice the brownies later on.
1 Start by making the chocolate brownie batter. Add the sugar, eggs, and vanilla extract to a medium sized bowl and whisk to combine. 
4 Slowly add in the melted butter, whisking as you go so that any residual warmth from the butter doesn’t scramble the egg.
5 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. 
2 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. 
3 Spread about two-thirds of the chocolate brownie batter on the bottom of the prepared pan in an even layer. 
7 Then, gently spread half of the pumpkin layer on top.
6  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. 
8 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.