# What You’ll Need:
→ Brownie Layer
01 - 120 grams unsalted butter, melted
02 - 200 grams granulated sugar
03 - 2 large eggs
04 - 40 grams unsweetened cocoa powder
05 - 80 grams all-purpose flour
06 - 1 teaspoon vanilla extract
07 - 0.25 teaspoon salt
→ Pumpkin Swirl
08 - 100 grams canned pumpkin puree
09 - 1 large egg
10 - 60 grams granulated sugar
11 - 40 grams all-purpose flour
12 - 0.5 teaspoon ground cinnamon
13 - 0.25 teaspoon ground nutmeg
14 - 0.25 teaspoon ground ginger
# Step-by-Step Guide:
01 - Preheat the oven to 175°C (350°F) and line a 20x20 cm (8x8 inch) baking pan with parchment paper.
02 - In a large bowl, whisk together melted butter and granulated sugar until smooth. Add eggs, vanilla extract, and salt, mixing thoroughly. Sift in cocoa powder and flour, stirring until just combined.
03 - In a separate bowl, blend pumpkin puree, egg, granulated sugar, flour, cinnamon, nutmeg, and ginger until smooth.
04 - Pour brownie batter into the prepared pan, reserving a few spoonfuls. Evenly distribute the pumpkin swirl mixture over the brownie base. Drop remaining brownie batter in dollops across the top.
05 - Using a skewer or knife, gently create marbled patterns by swirling the pumpkin and brownie mixtures together without over-mixing.
06 - Transfer pan to the oven and bake for 30–35 minutes or until a toothpick inserted into the center comes out mostly clean with slight crumbs.
07 - Allow brownies to cool in the pan for at least 20 minutes before lifting out and slicing into equal portions.
