Preheat your oven to 350°F (175°C).

Line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides — this makes it easier to lift the brownies out later.

Lightly grease the paper with a bit of butter or non-stick spray.

Pro Tip: If you don’t have parchment, grease the pan generously and dust it with cocoa powder to prevent sticking without leaving a floury residue.

In a medium bowl, whisk together the melted butter and sugar until the mixture looks glossy and slightly thickened — about 1 minute.

Add in the eggs and vanilla extract, whisking until fully combined.

Sift in the cocoa powder, flour, salt, and baking powder.

Gently fold the dry ingredients into the wet using a spatula. Mix just until no streaks remain.

Pro Tip: Don’t overmix the batter — that can make your brownies cakey instead of fudgy.

In a separate bowl, combine the pumpkin puree, egg yolk, sugar, cinnamon, nutmeg, and cloves.

Whisk until smooth and creamy, making sure the spices are fully blended in.

Pro Tip: Taste a tiny bit of the pumpkin mixture — it should be warm, spiced, and lightly sweet. Adjust the spices if needed to suit your taste!

Pour about 2/3 of the brownie batter into your prepared pan and spread it evenly with a spatula.

Drop spoonfuls of the pumpkin mixture over the brownie layer — spacing them out across the top.

Spoon the remaining brownie batter in between and around the pumpkin dollops.

Use a toothpick or skewer to gently swirl the two batters together, creating a marbled effect. Don’t overdo it — a few swirls go a long way!

Pro Tip: Swirl just on the surface and lightly through the top layer — digging too deep can muddle the layers instead of giving you those pretty streaks.

Place the pan in the preheated oven and bake for 35–40 minutes.

Check doneness by inserting a toothpick in the center — a few moist crumbs are perfect, but no wet batter.

Remove from the oven and let cool in the pan for at least 15–20 minutes.

Pro Tip: For clean slices, cool completely and refrigerate for 30 minutes before cutting — the swirl sets firmer and you’ll get sharp edges.

Lift the cooled brownies out using the parchment overhang.

Slice into squares with a sharp knife — wiping the blade between cuts for the cleanest presentation.

Enjoy as-is or top with a dusting of powdered sugar or a scoop of vanilla ice cream for extra indulgence.