4ounces(112g) cream cheesesoftened to room temperature
4ouncespumpkin purée
¼cup + 1 Tablespoon(65g) granulated sugar
½teaspoonpumpkin pie spice
¼teaspoonsalt
Instructions
Preheat the oven to 350ºF (177ºC). Line an 8" or 9" square baking pan with foil and spray with nonstick spray. Set aside.
In a medium saucepan over medium heat, melt the butter and chopped chocolate, stirring frequently until completely smooth. Allow to cool for about 15 minutes.
Whisk sugar into cooled chocolate mixture until combined. Add the eggs one at a time, whisking after each addition until smooth. Whisk in the vanilla. Add the flour and salt and stir gently until completely combined. Pour batter into prepared pan.
In a medium size bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese, pumpkin, sugar, pumpkin pie spice, and salt until completely smooth. Drop spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Use a knife to create swirls by dragging it through the batter.
Bake brownies for 34-38 minutes or until a toothpick inserted in the center comes out mostly clean. Allow brownies to cool completely before cutting into squares. Store brownies covered in the refrigerator up to 1 week or in the freezer up to 2 months.
Notes
Room temperature eggs: these incorporate into batter much more easily than cold eggs, although this is not absolutely necessary.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.