Pumpkin Cheesecake Brownies

• 8 Tablespoons Butter
• 8 ounces, weight Bittersweet Chocolate, Chopped
• 1-1/8 cup Sugar, Divided
• 4 whole Large Eggs, Divided Use
• 1-1/8 cup Flour, Divided
• 1/4 cups Cocoa Powder (Dutch Process If You Have It)
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 4 ounces, weight Cream Cheese (reduced Fat)
• 1/2 cups Canned Pumpkin
• 1 teaspoon Vanilla
• 1/2 teaspoons Ground Cinnamon
• 1/2 teaspoons Ground Nutmeg
• 1/8 teaspoons Ground Cloves
• 1/8 teaspoons Ground Allspice
• 1/4 teaspoons Ground Ginger

1. Preheat oven to 350 degrees F. Spray an 8-inch pan with baking spray.
2. In a large microwave safe bowl, melt butter and chocolate together, stirring between 30-second cooking intervals. Whisk until completely smooth. Whisk in 1 cup sugar and then add 3 of the eggs, one at a time, whisking between each addition.
3. Whisk in the dry ingredients: 1 cup flour, cocoa, baking powder, and salt.
4. Transfer batter to the greased pan and spread the batter evenly.
5. In a separate bowl, beat cream cheese and remaining 1/8 cup of sugar until light and fluffy, about 2 minutes. Add the canned pumpkin and beat until thoroughly combined. Beat in the remaining egg and the vanilla. Add the remaining 1/8 cup of flour and the ground spices (alternately, you can use 1 1/2 teaspoon of pumpkin pie spice in place of the 5 ground spices).
6. Using a spoon or rubber spatula, create wells in the top of the brownie batter. Spoon the pumpkin cheesecake mixture into the wells. Use the tip of a knife to swirl the chocolate and pumpkin together. (The two batters have different consistency so use a swirl-and-fold motion to bring the chocolate swirl to the top.)
7. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 40-50 minutes. Cool in pan for 30 minutes before cutting into 16 squares and serving.
8. Leftovers will keep in a covered cake plate for 3-4 days. They can also be wrapped and frozen.

butter, weight bittersweet chocolate, sugar, eggs, flour, ubc, baking powder, salt, weight cream cheese, pumpkin, vanilla, ground cinnamon, ground nutmeg, ground cloves, ground allspice, ubc

Taken from tastykitchen.com/recipes/desserts/pumpkin-cheesecake-brownies/ (may not work)