Craving Pumpkin & Chocolate

I love the versatility of canned pumpkin; it lends itself so well to both sweet and savory dishes! This week I found a winning combination with these pumpkin cheesecake brownies.  The warm spiced pumpkin, rich cream cheese and fudgy dark chocolate are a flavor match made in heaven. This recipe makes for the perfect seasonal treat!

{photo by Freutcake}

Pumpkin Cheesecake Brownies
{Adapted from Everyday Food's Cream Cheese Brownies}
Yields: 16 servings

8 tablespoon butter plus more for pan
8 oz bittersweet chocolate, chopped
1 ½ cups sugar
4 large eggs
1 cup + 2 tablespoon flour
¼ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon salt
4 oz cream cheese, at room temp
½ cup canned pumpkin
1 teaspoon vanilla
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon ground all spice
¼ teaspoon ground ginger

Instructions

Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk 1 cup flour, cocoa, baking powder, and salt; set aside.

In a large heat-proof bowl set over a saucepan of simmering water, heat butter and chopped chocolate stirring occasionally until melted and smooth(2-3min). Remove from heat and stir in 1 ¼ cups sugar. Beat in 3 of the eggs, one at a time. Stir in the dry ingredients until just moistened. Transfer ½ of the batter to the greased pan reserving the second half.

In the bowl of an electric mixer, beat cream cheese and ¼ cup sugar until light and fluffy, about 2 minutes. Add the canned pumpkin and beat until thoroughly combined. Beat in the egg, vanilla, 2 tablespoon flour and spices. Spread the cream cheese on top of the brownie batter in the pan. Pour remaining brownie batter over cream cheese layer and using a knife, swirl through the layers to create a marble effect. (you may have to swirl and fold)

Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 40-50 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares.