4 oz unsalted butter
6 oz dark chocolate
4 large eggs
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 1/2 cups sugar
1 1/4 cups pumpkin puree
1/4 cup oil
1 tsp cinnamon
vanilla sugar
Melt the chocolate and butter in a double boiler until smooth. In a separate bowl, mix together the flour, baking powder, salt, and vanilla sugar. Beat the eggs with the sugar until thick and frothy (about 3-5 minutes). While continuing to beat on low speed, gradually add the flour mixture. Combine 1/3 of the batter with the pumpkin puree, oil, and cinnamon. To the remaining batter, add the melted chocolate and mix well. Preheat the oven to 350°F (180°C). Line a 9×9-inch baking pan with parchment paper. Pour a little more than half of the chocolate batter into the prepared pan and smooth it out. Spread the pumpkin batter on top and smooth it again. Use a spoon to dollop the remaining chocolate batter over the pumpkin layer, then swirl with a knife to create a marbled effect. Bake for 40 minutes, or until a toothpick comes out clean. Let cool slightly and enjoy! These brownies are incredibly delicious, moist, and packed with chocolate flavor. They pair perfectly with a glass of warm milk or your morning coffee. The next day, they taste even better, although such a treat probably won’t last until then!