A decadent and fudgy chocolate brownie with a delicious spiced pumpkin swirl. It's the perfect fall dessert!
Preheat oven to 175°C | 350°F.
Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper.
Combine melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla. Beat until lighter in color (a full minute). This gives the nice crackly top.
Sift in flour, cocoa powder and salt.
With a wooden spoon or spatula, gently fold the dry ingredients into the wet ingredients until JUST combined. Do not over mix.
Pour batter into prepared pan, smoothing the top out evenly.
Combine the pumpkin swirl ingredients in a bowl - stir together the pumpkin, sugar, egg yolk and pumpkin pie spice.
Top the brownie batter with dots of the pumpkin swirl batter. Using a toothpick, swirl the mixtures together.
Bake for 25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (keeping in mind that the brownies will keep baking in the hot pan out of the oven).