Melt the chocolate and butter in a water bath.

Stir the mixture became homogeneous. Begin to preheat the oven at 180 degrees.

Mix flour, baking powder, salt, vanilla sugar and hot pepper.

In a separate bowl whisk eggs with sugar until thick foam.

Continuing to whisk on low speed begin to add flour mixture. Stir until smooth. The dough at this stage, it turns out too thick! Do not panic and continue)))

Lay off about 1/3 of the dough to a separate bowl. Add pumpkin puree, vegetable oil and cinnamon. Mix well until smooth.

For the most part of the test pour the melted chocolate with butter. Stir. And pumpkin and chocolate part of the test is roughly the same consistency.

The bottom of the form for baking (diameter of my form 22 cm and round, ideal for baking brownies used rectangle) with parchment (I did not grease). Spread a little more than half of the chocolate batter. Level.

Spread on top of pumpkin batter. Level.

The remaining chocolate batter randomly spread with a spoon on top of pumpkin.

With a knife or spatula, make divorces. Sent to be baked in the preheated oven.

As soon as you feel the unmatched chocolate flavor in the kitchen - it's the signal. Check with a toothpick ready! If the toothpick is covered with a smooth layer of dough – cook for another 2-4 minutes. If the toothpick small scraps of dough – brownies are ready! Brownies should be slightly moist! They can not retain moisture, otherwise they'll lose their chocolate flavor and will be dry. My brownies baked for about 40 minutes, guided by the flavor and characteristics of the oven. Brownies are ready remove from the oven, let cool and cut into slices.