In a blender, combine all the brownie base ingredients except the chocolate chips. Blend until the batter is smooth. Pour into the prepared pan. Sprinkle chocolate chips evenly over the top.
Wash, rinse and dry the blender. Add all the pumpkin swirl ingredients and blend until the batter is smooth.
Using a large spoon, dollop the pumpkin swirl batter on top of the brownie base. Using a butter knife and starting on one side of the pan, run the knife through the batter and all the way down the pan. Move over about 1 inch and repeat the process, this time running the knife in the opposite direction to get the “back and forth” swirls. Repeat until the whole pan has swirls.
Bake for 40 minutes, or until the edges of the brownie start to pull away from the edge of the pan.
The brownie will be gooey and fudgy. For a firmer brownie, store in the fridge.
* Since my family has diligently reduced our sugar intake, it doesn’t take much sweetener for us to taste it. 1 cup of maple syrup is not a lot for an entire pan of brownies, so I encourage you to taste the batter and adjust to your liking.