Recipe yields 16 brownies
1 stick unsalted butter
6 oz bittersweet chocolate
1 1/2 cups sugar
4 large eggs
1 tbsp vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp salt
1 1/4 cup pumpkin puree
2 tbsp canola oil
1 1/2 tsp pumpkin pie spice
1 cup chopped pecans
Preheat the oven to 350 degrees. In a heatproof bowl, melt the butter and bittersweet chocolate. Whisk well to combine while they are both melting.
In a separate bowl, whisk eggs until fluffy. Then add sugar and vanilla extract and mix in well.
Add flour and salt to the egg mixture and mix until well combined.
Pour half the batter into the bowl containing the melted chocolate. Stir well so the chocolate is evenly distributed.
In the original bowl, add pumpkin, oil and pumpkin pie spice. Similarly, stir well so the pumpkin is evenly distributed.
Prepare a square baking pan by lining with parchment paper and buttering it up (get every inch!). Pour half the chocolate batter in first to coat the bottom. Next goes half the pumpkin batter.
Repeat by topping again with the chocolate and finally with the pumpkin. Using a knife or thin spatula, swirl around to create a marbled effect.
Top with roughly chopped peanuts. Place in the oven and bake for 40-45 minutes. The brownies are done when a toothpick comes out clean.