Chocolate Pumpkin Brownies

Brownie Batter

1. For the wet mixture: Use a large mixing bowl to whisk melted butter, coconut sugar, and granulated sugar until dissolved.
2. Add Pumpkin MALK and vanilla, then stir to combine.
3. For the dry mixture: Use a separate mixing bowl to sift and flour, cocoa powder, baking powder, and salt. Stir to combine.
4. Afterwards, gradually pour the wet mixture into the dry mixture. Stir until just combined, then fold in chopped chocolate. Set aside.

Pumpkin Swirl Batter

1. For the wet mixture: Use a large mixing bowl, add pumpkin puree, Pumpkin Spice MALK, melted butter, vanilla, and sugar. Stir to combine.
2. For the dry mixture: Use a separate mixing bowl to combine and sift flour, pumpkin spice, baking powder, and salt.
3. Next, gradually pour the wet mixture into the dry mixture. Stir until just combined.

Assembly

1. Preheat oven to 350°F then return both brownie batter and pumpkin swirl batter.
2. Line and grease an 8”x8” baking pan.
3. Pour the brownie batter into the pan, then smooth the surface with a spatula.
4. After, use the backside of a spoon to swirl an indent to for the pumpkin batter to fill.
5. Carefully spoon the pumpkin batter into the well, then use a skewer or tip knife to drag the batter into circular motions to create swirls throughout the surface. (Alternatively, fill a piping bag with the pumpkin batter and parallel lines across the surface.
6. Use a skewer of tip of a knife to drag perpendicular lines against the pumpkin batter.)
7. When ready, transfer the baking pan into the oven. Bake for 30-45 minutes or until the center sets and passes a toothpick test.
8. Allow to cool thoroughly before slicing into. Enjoy!