Pumpkin Cheesecake Brownies

• 1 12 cups low-fat butter
• 34 lb bittersweet chocolate
• 8 large eggs
• 1 12 cups brown sugar
• 1 cup Splenda granular, sugar substitute
• 4 teaspoons vanilla
• 1 12 teaspoons salt
• 2 cups flour
• 34 cup cocoa
• 1 lb fat free cream cheese
• 2 tablespoons cornstarch
• 12 cup sugar-free apricot jam
• 12 cup pumpkin butter

1. Preheat oven to 325.
2. Line baking dish with parchment paper and spray lightly with non-stick cooking spray.
3. Set aside.
4. Melt butter and chocolate in medium saucepan over low heat until smooth.
5. Whisk together6 eggs, brown sugar, 3/4 cup splenda.
6. Add chocolate mixture, 3 tsp vanilla, salt, flour and cocoa.
7. Beat until smooth
8. Pour mixture into pan.
9. Set Aside.
10. Beat cream cheese with electric mixer on medium until fluffy (about 3 minutes).
11. Add remaining 2 eggs, 1/4 cup splenda and cornstarch and mix until combined.
12. Pour mixture over brownie mix.
13. Combine jam and pumpkin butter.
14. Drop spoonfuls over cream cheese mixture and swirl around with a knife.
15. Bake in oven for 40-50 minutes.

lowfat butter, bittersweet chocolate, eggs, brown sugar, splenda, vanilla, salt, flour, cocoa, cream cheese, cornstarch, sugar, pumpkin butter

Taken from www.food.com/recipe/pumpkin-cheesecake-brownies-267395 (may not work)