For Brownie Base:
6 oz bittersweet chocolate, chopped
2 tbsp butter, melted
4 eggs
1 tsp baking soda
1 tsp baking powder
½ tsp salt
½ cup cocoa powder
1 cup sugar
1¼ cups all-purpose flour
For Pumpkin Cream Cheese Topping:
1 cup pumpkin puree
8 oz cream cheese, softened at room temperature
½ cup all-purpose flour
½ cup sugar
1 tsp cinnamon, or pumpkin pie spice
Preheat the oven to 350 degrees F.
Grease and line a 9x13-inch baking pan with parchment paper.
Melt the chocolate and butter in the microwave on High for 30 seconds, then in increments of 10 seconds as needed, stirring in between each zap. Set aside to cool.
Sift together the remaining flour, baking soda, baking powder, and cocoa powder.
In a bowl and using an electric mixer, beat together cream cheese, 1 cup of pumpkin puree, ½ cup of flour, ½ cup of sugar, and cinnamon. Set aside.
In another bowl, beat the eggs until frothy.
Add the sugar 1 tablespoon at a time while continuously beating the eggs so that they cream together. Do this for about 3 to 5 minutes or until the mixture is thick, airy, and pale yellow in color.
Fold in the cooled melted chocolate and butter.
Fold in the dry ingredients.
Pour the brownie mixture into the prepared pan and level it flat.
Carefully pour or spoon over the pumpkin and cream cheese mixture over the brownie batter.
Using a small knife, make a few swirls in the batter.
Bake for 30 minutes, or until the center springs back when touched.
Cool for at least 15 minutes before slicing. Serve and enjoy!
Sugar: 21g
:
Calcium: 47mg
Calories: 242kcal
Carbohydrates: 34g
Cholesterol: 51mg
Fat: 11g
Fiber: 2g
Iron: 2mg
Monounsaturated Fat: 3g
Polyunsaturated Fat: 1g
Potassium: 163mg
Protein: 4g
Saturated Fat: 5g
Sodium: 220mg
Trans Fat: 1g
Vitamin A: 2401IU
Vitamin C: 1mg
