PUMPKIN CHEESECAKE SWIRL BROWNIES

how to prepare

BROWNIES

• Preheat oven to 350 degrees F. Grease a 9-by-13-inch baking pan.
• In a medium bowl, whisk together flour, cocoa powder, and salt.Set aside.
• Combine the chocolate, butter, and and espresso powder in a large heat-proof bowl. Place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn't touch the water. Cook, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the pot of water, and add the sugars. Whisk until thoroughly combined.
• Remove the bowl from the pan and add the eggs to the chocolate mixture; mix until combined. Using a rubber spatula, stir in the vanilla extract. Do not over beat at the batter at this point.
• Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula, fold the flour mixture into the chocolate until just combined.
• Pour the batter into the prepared pan and spread evenly into the corners. To healthy dollops of the cheesecake mixture over the brownie mixture. Using a knife, swirl the cheesecake into the brownie batter until some of the chocolate peeks through. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few crumbs.

CHEESECAKE

• In the bowl of a mixer attached with the paddle attachment, beat the cream cheese and sugar until smooth.
• Add the pumpkin puree and beat until combined. Scrape down the sides of the and add the eggs, one at a time, until combined. Beat in the vanilla extract.
• With the mixer on low speed, slowly beat in the flour and pumpkin pie spice. Scrape down the sides of the bowl and give the mixture one more good mix.