These brownies are very moist and dense, packed with pumpkin flavor and spice.
Ingredients
- ¾ cup all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon salt
- 1 tablespoon cinnamon
- 6 tablespoons butter, unsalted
- 4 ounces semisweet chocolate
- 1¼ cups sugar
- 3 eggs
- 1½ teaspoons vanilla extract
- ½ cup pumpkin purée
- 4 ounces cream cheese, softened
- ¼ cup pumpkin purée
- 1 egg
- 1 tablespoon light brown sugar
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
Preheat oven to 350°F.
Grease a 9-inch nonstick baking pan.
In a mixing bowl, whisk together the flour, cocoa powder, salt and cinnamon. Melt the butter and chocolate together in the microwave. Once melted, mix together and transfer to a large bowl. Add in the sugar and whisk together until thoroughly combined and shiny. Add in the eggs, vanilla, and pumpkin to the butter/chocolate mixture, stir until well combined. Fold the dry ingredients into the wet ingredients until thoroughly mixed. Pour the batter into greased pan.
Using a hand (or stand) mixer, combined all cheesecake ingredients and beat until smooth. Spoon the mixture into vertical stripes about 1 inch thick on top of the brownie mix. Drag a knife through the mixture in the opposite direction of the cheesecake stripes.
Bake for about 35–40 minutes.
Allow brownies to cool completely. Slice and serve.
