directions

1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper or foil, leaving some overhang for easy removal. Lightly coat the bottom with nonstick spray.
   
2. In a medium saucepan over low heat, melt the butter and chocolate, stirring continuously until smooth. Remove from heat and let it cool slightly.
3. Divide the batter evenly into two bowls.
4. Into one bowl, stir in the melted chocolate mixture until smooth.
5. Into the second bowl, mix in the pumpkin purée, oil, and spices (such as cinnamon, nutmeg, and cloves) until fully incorporated.
6. Alternate spoonfuls of the pumpkin and chocolate batters into your prepared pan. Use a knife or skewer to gently swirl the two together for a marbled effect. If desired, sprinkle chocolate chips across the top.
7. Bake for 40–45 minutes, or until a toothpick inserted near the center comes out mostly clean with just a few moist crumbs.
8. Let the brownies cool completely on a wire rack before slicing and serving.

*Tip

Where to find these ingredients?

Look for sales in our latest Circular for ingredients to this and other delicious recipes. ENJOY!