Pumpkin Cheesecake Brownies

Step 1

Preheat oven to 350°F. Grease a 9x13 baking pan and set aside.

Step 2

In a bowl, combine flour, salt, and baking powder and set aside.

Step 3

In a small saucepan, melt butter and semi-sweet chocolate over low heat. Stir throughout heating to prevent scorching.

Step 4

Once smooth, add in cocoa powder and stir until completely incorporated. Remove from heat.

Step 5

Using a wooden spoon, immediately stir in sugar and mix until smooth. Add in vanilla extract and eggs, beating until smooth.

Step 6

Pour chocolate batter into flour mixture. Mix until just blended.

Step 7

In a small bowl, whip cream cheese until smooth. Add sugar and whip until smooth. Add in pumpkin, vanilla, and pumpkin pie spice. Beat until combined.

Step 8

Add in one egg and beat until just combined.

Step 9

In prepared baking pan, spread 1½ cups of brownie batter in the bottom of the pan. Spread evenly.

Step 10

Using a spoon, dollop pumpkin cheesecake onto brownie batter. This will cover most of the brownie batter.

Step 11

Spoon the remaining brownie batter on top of pumpkin cheesecake. Using a knife or inverted spatula, swirl the brownie batter and pumpkin cheesecake together. Be cautious not to disturb the lower layer of brownie.

Step 12

Bake in the oven for 35-40 minutes, until a toothpick inserted into the center comes out almost clean.

Step 13

Cool completely on a wire rack. Once completely cool, cut lengthwise into 4 strips and then crosswise into 6 strips.

Step 14

Store in an airtight container in the refrigerator for 5 days.