Step 1

Preheat the oven to 350ºF. Grease an 8"x8" baking pan with spray oil or butter and set it aside.

Step 2

In a large mixing bowl, combine the eggs, sugar, milk, glutinous rice flour, baking powder, salt, and vanilla. Whisk all the ingredients together until there are no visible lumps.

Step 3

Pour 1¼ cups of the batter into a separate bowl and set it aside.

Step 4

To the mixing bowl, add the cocoa powder and whisk until smooth.

Step 5

To the batter you set aside earlier, add the pumpkin puree and whisk until smooth.

Step 6

Pour the chocolate brownie batter into the greased baking pan and bake for 20 minutes.

Step 7

Once the chocolate brownie layer is done, remove it from the oven and sprinkle the chocolate chips on top in a single layer.

Step 8

Carefully pour the pumpkin brownie batter on top of the chocolate chips. (I like to start from the sides of the pan when pouring and make my way to the center.)

Step 9

Bake for another 30-35 minutes or until done. The center should be a little jiggly when done, just allow it to completely cool and set before slicing it into squares.