Pumpkin Spice Brownies

Powdered pure erythritol may be purchased from specialty stores or online. Granulated erythritol is more easily found in health food stores and may also easily be powdered by placing it in a blender and pulsing for 5 seconds. Be sure to use powdered erythritol and measure after it is powdered. 4oz = 1 cup powdered erythritol. Sucralose may be used for the brownie (use 1 full cup) and add (1.5g NC to each serving total; some people find the combination of chocolate and sucralose to be bitter.
Preheat an oven to 350u0b0F. Grease an 8x8-inch pan.
Melt the butter and chocolate in a small bowl at 30 second intervals in the microwave until melted. Thoroughly blend the chocolate and butter together then add in the cocoa powder and powdered erythritol and continue to blend until smooth. Add 1 teaspoon vanilla and 3 eggs; whisk until incorporated. Set aside.
Using a hand blender cream the cream cheese with the sucralose in a small bowl. Add the egg, pumpkin puree, pumpkin spice blend and 1 teaspoon vanilla; beat until smooth.
Spread 2/3 of the brownie mixture into the prepared pan. Then pour the cream cheese mixture over the top. Drop the remaining 1/3 of the brownie batter by spoonfuls over the cream cheese mixture and then take a knife and gently swirl the layers together. Bake for 30 minutes until a tooth pick inserted in the center comes out clean. Allow to cool before cutting. Best served at room temperature but keep refrigerated in an airtight container for up to 1 week.