Pumpkin Brownies

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

• 3/4 cup butter, melted
• 1 1/4 cups white sugar
• 2 teaspoons vanilla extract
• 3 eggs

• 1/4 cup cocoa powder
• 1/2 cup semi-sweet chocolate chips

• 1 cup pumpkin puree
• 1/2 cup chopped walnuts
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg

Preheat oven to 350 degrees F and grease an 8×8 inch baking pan.
In a large bowl, stir the flour, baking powder, and salt together.
In a separate bowl, stir the melted butter, sugar, and vanilla extract together, beat in the eggs one at a time with a spoon.
Gradually add the flour mixture to the butter mixture and stir the batter until it’s evenly moistened.
Divide the batter in half and put in two separate bowls.
Take one bowl of batter and blend the cocoa powder and chocolate chips in.
Take the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.
Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter.
Repeat the layers, ending with a pumpkin layer. Take a small knife and gently drag through the batter gently in a swirling motion to create a marbling look.
Bake for 40 to 45 minutes or until the brownies begin to pull away from the sides of the pan. If you insert a toothpick in the center it should come out clean.
Remove from oven and let cool.  Cut into squares.

These are a wonderful, healthier, “not too sweet” alternative to straight brownies!