A RECIPE + SPICES TO CREATE

Pumpkin Cheesecake Brownies

15 MINS

1 brownie

FOR THE BROWNIES:

1 bar high quality chocolate, chopped

1 stick butter, browned

½ cup granulated sugar

½ cup light brown sugar

½ cup flour

2 eggs

1 tbsp espresso powder

1 tbsp cacao powder (high fat 20-22%)

FOR THE PUMPKIN CHEESECAKE MIXTURE:

1 4oz block cream cheese

⅓ cup pumpkin puree

1 tbsp light brown sugar

1 tbsp flour

1 tsp vanilla bean past (or vanilla extract)

1 egg yolk

½ tsp ground ginger

½ tsp ground nutmeg

½ tsp ground cinnamon

½ tsp ground cloves

Chop the chocolate and add it to a medium size bowl. Pour the brown butter over the chocolate and stir until all of the chocolate has melted. Then stir in the espresso powder and set to the side.

In a separate bowl, whisk both sugars and eggs until combined. Pour in the brown butter + chocolate mixture and whisk well. Then, sift in the cocoa powder and flour until you have a thick, brownie like consistency.

Add the brownie layer to a greased brownie pan, then set to the side.

Beat the cream cheese, brown sugar, and all spices in a medium sized bowl until combined. Then add in the pumpkin puree, vanilla bean paste, egg yolk, and flour. Whisk until just combined, making sure to not over-whisk.

Using a large spoon, begin to spoon out the cheese cake mixture on top of the brownie layer. Using a butter knife, combine both batters together by creating swirly patterns.

Bake at 325 degrees Fahrenheit for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for up to two hours before cutting and enjoy!

Store in an airtight container for up to 4 days on the counter.

Feel free to use softened or melted butter in place of the brown butter. Note that the flavors will not be as rich if you substitute this, but they'll still be delicious!

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