1. Preheat oven to 350 degrees F. Butter and flour a 9×9 baking dish and set aside.

2. In a heatproof bowl melt the butter and chocolate together by heating on high for 45 second increments. Stir them together well until smooth and glossy.

3. Meanwhile, mix together the flour, baking soda, and salt in a small bowl and set aside.

4. In an electric mixer beat the sugar, eggs, and extract until light and foamy. About 4 minutes. Then, beat in the flour mixture with the mixer on low spread. Scoop two cups of the batter and place it in the bowl with the melted chocolate and stir them together.

5. With the mixer on the low beat the pumpkin, oil, and pumpkin pie spice into the remaining batter until smooth.

6. Layer one half of the chocolate mixture on the bottom of the baking dish. Layer ¾ of the pumpkin mixture on top of it. Finally, layer the remaining chocolate mixture over the pumpkin and smooth everything flat with a spatula. Drop the remaining ¼ of the pumpkin mixture on top of the chocolate layer and use a knife to swirl the pumpkin into the chocolate. This only takes a few strokes so don’t overmix.

7. Bake the brownies for 40 to 45 minutes, or until a cake tester inserted comes out clean. Then, allow the brownies to cool completely before packaging.