Preparation Steps

• Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides. Lightly grease or spray with cooking spray.
• In a microwave-safe bowl, combine the melted butter and chopped chocolate. Heat in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth. Let it cool slightly.
• In the bowl with the melted chocolate mixture, whisk in the eggs, granulated sugar, and 2 teaspoons of vanilla extract until well combined.
• Stir in the flour and salt until just combined. Do not overmix.
• Spread the brownie batter evenly into the prepared baking pan.
• In a separate medium bowl, whisk together the pumpkin puree, egg yolk, light brown sugar, pumpkin pie spice, and 1 teaspoon of vanilla extract until smooth.
• Dollop the pumpkin mixture over the brownie batter. Use a knife or toothpick to swirl it gently into the batter, creating a marbled effect.
• Sprinkle the chocolate chips evenly over the top.
• Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (it will be difficult to test due to the chocolate chips and pumpkin layer).
• Let the brownies cool completely in the pan on a wire rack for at least 2 hours before slicing and serving. This allows them to set properly.