Pumpkin Cheesecake Brownies

Ingredients

• 10 tbsp (140g) unsalted butter, melted
• 1 cup (200g) granulated sugar
• 1/4 cup (50g) brown sugar, packed
• 2 eggs, room temp
• 1 tsp vanilla extract
• 1/2 cup + 2 tbsp (56g) unsweetened cocoa powder
• 1/2 tsp salt
• 1 tbsp (13g) vegetable oil
• 1/2 cup (63g) all purpose flour, spooned & leveled or weighed (don't pack it in)
• 3/4 cup chocolate chips
• 8 oz cream cheese, softened (block style) (for the pumpkin cheesecake layer)
• 1/4 cup (50g) granulated sugar (for the pumpkin cheesecake layer)
• 1/2 cup (120g) canned pumpkin purée (not pie filling) (for the pumpkin cheesecake layer)
• 1 tsp vanilla extract (for the pumpkin cheesecake layer)
• 1 tbsp flour (for the pumpkin cheesecake layer)
• 1 tsp pumpkin pie spice (for the pumpkin cheesecake layer)
• 1 tbsp sour cream, room temp (for the pumpkin cheesecake layer)
• 1 egg, room temp (for the pumpkin cheesecake layer)

Instructions

1. Preheat oven to 325°F and line/grease an 8x8-inch pan with parchment.
2. In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth.
3. Add eggs and vanilla, then whisk vigorously for 1-2 minutes.
4. Stir in cocoa powder and salt until fully combined.
5. Mix in oil, then gently fold in the flour until just combined (don't over mix).
6. Fold in the chocolate chips.
7. Beat cream cheese and sugar until smooth.
8. Mix in the pumpkin, vanilla, flour, pumpkin spice, and sour cream.
9. Add the egg and mix on low speed or by hand until just combined.
10. Spread half of the brownie batter into the prepared pan, followed by ~2/3 of the pumpkin cheesecake filling.
11. Spread the rest of the brownie batter over that. Then gently swirl the remaining cheesecake filling on top (or decorate like pumpkins).
12. Bake 40-45 min until it looks set and center just slightly jiggly.
13. Cool completely, then chill ~2 hours before slicing.