1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan or line it with parchment paper for easy removal.
2. In a large saucepan, melt the cubed butter over medium heat. Once melted, remove it from the stove and stir in the sugar until well combined.
3. Add the eggs one at a time, mixing thoroughly after each addition. Ensure the mixture is smooth.
4. Stir in the pumpkin puree and vanilla extract until fully blended.
5. In a separate bowl, whisk together the flour, cocoa powder, baking powder, ground cinnamon, nutmeg, and salt.
6. Gradually mix the dry ingredients into the wet mixture until just combined, being careful not to overmix.
7. Pour half of the brownie batter into the prepared baking pan, smoothing it out evenly. Set aside the remaining batter.
8. In a small bowl, mix the remaining brownie mixture with a few additional spoonfuls of pumpkin puree to create a swirl effect.
9. Spoon dollops of the chocolate batter on top of the pumpkin batter and use a knife or toothpick to create swirls throughout the pan.
10. If using, sprinkle chocolate chips on top for an extra indulgent touch.
11. Bake in the preheated oven for about 25 to 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
12. Allow to cool in the pan for at least 15 minutes before slicing into squares. Enjoy your scrumptious Pumpkin Chocolate Swirl Brownies!
Nutritional Information: Each brownie contains approximately 210 calories, 10g fat, 28g carbohydrates, and 2g protein.
Time: Preparation time: 15 minutes | Cooking time: 30 minutes
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