1/2cuppumpkin pureesqueeze in cheese cloth (see notes)
1½teaspoonspumpkin pie spice
FOR THE PECAN PIE LAYER:
3/4cupdark brown sugar
1/2cuplight corn syrup
1teaspoonpure vanilla extract
1½cuproughly chopped pecans
MAKE THE PUMPKIN BROWNIE LAYER:
Preheat your oven to 350° and spray and line an 8x8 metal square baking pan.
In a small bowl combine flour, baking powder and salt. Whisk and set aside
In a separate bowl, combine melted butter, sugars and vanilla. Whisk to combine.
Crack eggs, one at a time, whisking after each one.
Gradually add in flour mixture and whisk until just incorporated. Divide batter (1½ cups each) into 2 bowls.
In bowl number one: add cocoa powder and mini chocolate chips.
In bowl number two: add pumpkin puree and pumpkin spice.
Spread half of the brownie mixture on the bottom of the pan. Then spread half of the pumpkin mixture on top of that.
Add spoonfuls of both of the batter on top and drag a knife through the dollops to create a swirl. Tap firmly on the counter to settle the batter before baking on the middle rack of your preheated oven for 20 minutes.
Meanwhile make the pecan pie layer.
MAKE THE PECAN PIE LAYER:
In a heat-safe bowl set over a pot filled with 1-inch of simmer water, add the butter until melted
Carefully remove bowl off of the heat and stir in brown sugar, salt and corn syrup.
Crack in one egg at a time, whisking after each one.
Place the bowl back onto the pan of simmering water, whisking until an instant read thermometer reaches 130°. Should take under 5 minutes to do so.
Once the pumpkin brownies have baked for 25 minutes, pour the pecan pie filling over top and continue baking for 20 more minutes or until set.
Allow the brownies to cool in the pan for 2 hours before cutting and serving.