3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
1 1/2 cups white sugar
2 teaspoons vanilla
1/2 cup cocoa powder
1/2 cup chocolate chips
1 cup pumpkin puree
1 1/2 teaspoons pumpkin pie spice.
Preheat oven to 350 degrees F. Grease an 8×8″ baking pan. Stir the flour, baking powder, and salt together in a bowl.
In a medium sauce pot over medium heat, melt butter. Continue to cook while it foams and stir constantly until it browns. Remove from heat. Once butter cools a bit, add sugar and vanilla extract. Beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir until moistened. Add half the batter to a separate large bowl.
Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree and pumpkin pie spice.
Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan; follow with all of the pumpkin batter. For the remaining chocolate batter, spoon it on top. Use a butter knife to swirl the two batters together to create a marbled appearance.
Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40-45 minutes. Cool in the pan, cut into squares, and enjoy!