Prep the dish. Lightly grease the 8-inch pan and line it with parchment paper with enough overhang to lift later.

Make the swirl. In a small bowl mix ½ cup pumpkin, ½ cup xylitol-free peanut butter, and 1 medium egg until smooth. If the mix seems too thick, add 1 tbsp warm water; if too thin, add a spoon of peanut butter.

Mix dry ingredients. In a medium bowl whisk 1 cup oat flour with 4 tbsp carob powder.

Mix the wet base. In a large bowl stir 1 cup pumpkin puree, 2 large eggs, and ¼ cup melted coconut oil. Make sure the oil is warm, not hot, so it doesn’t cook the eggs.

Combine into batter. Pour the dry mixture into the wet mixture gradually. Stir until just combined.

Assemble and swirl. Spread the brownie batter evenly in the pan. Add 6–8 spoonfuls of the peanut butter swirl mixture on top. Use a knife or toothpick to gently create a marbled pattern.

Bake. Bake 30–35 minutes. Look for edges pulling slightly from the sides, a soft springy top, and a toothpick that comes out with moist crumbs. Internal temperature should reach about 160°F (71°C).

Cool and cut. Cool the brownies in the pan on a rack for at least 2 hours before slicing.