Ingredients
Scale
For the Brownie Layer:
- 1/2 cup unsalted butter
- 4 oz dark chocolate, chopped
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
For the Pumpkin Cream Cheese Layer:
- 8 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a microwave-safe bowl, melt butter and chopped chocolate in 30-second intervals, stirring between each, until smooth. Let cool slightly.
- Whisk in sugar until well combined, then add eggs one at a time, followed by vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, and salt. Fold the dry ingredients into the chocolate mixture until just combined – don’t overmix.
- Spread the brownie batter evenly in your prepared pan. Set aside.
- In a medium bowl, beat softened cream cheese until smooth and fluffy. Add pumpkin puree and sugar, mixing until well combined.
- Beat in the egg, vanilla, cinnamon, nutmeg, and cloves until the mixture is smooth and creamy.
- Drop spoonfuls of the pumpkin mixture over the brownie batter. Use a knife to create swirls by gently dragging it through both layers in a figure-eight pattern.
- Bake for 35-40 minutes, until the center is almost set and a toothpick inserted comes out with a few moist crumbs.
- Cool completely in the pan before lifting out using the parchment paper overhang. Cut into 16 squares.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
