Pumpkin Brownies Cream Cheese (Print-Friendly Version)

Fudgy chocolate squares with spiced pumpkin and tangy cream cheese, ideal for parties or quiet evenings.

# Ingredients You’ll Need:

→ Pumpkin Cheesecake Layer

01 - 16 ounces cream cheese, brought to room temperature
02 - 2/3 cup white granulated sugar
03 - 2 tablespoons cornstarch
04 - 1/2 cup pumpkin puree, warmed to room temperature
05 - 1/4 cup sour cream, not cold from fridge
06 - 1 1/2 teaspoons vanilla extract
07 - 1 1/2 teaspoons pumpkin pie spice
08 - 2 large eggs, left out until room temperature

→ Brownie Layer

09 - 6 tablespoons all-purpose flour, gently measured and leveled
10 - 1/2 cup Dutch process cocoa powder
11 - 1/4 teaspoon salt
12 - 1/2 cup unsalted butter
13 - 1 cup semi-sweet chocolate chips
14 - 3 large eggs, warmed to room temperature
15 - 1 1/4 cups white granulated sugar
16 - 1 1/2 teaspoons vanilla extract

# How to Make It:

01 - Heat your oven to 350°F (175°C). Put parchment paper in a 9x9-inch baking pan with extra hanging over two sides so you can lift it out later.
02 - Beat cream cheese and sugar in a big bowl until it's creamy. Throw in cornstarch, pumpkin puree, sour cream, vanilla, and pumpkin pie spice. Mix everything together. Add eggs one by one, mixing just enough to blend them in.
03 - Put butter and chocolate chips in a bowl that's okay for the microwave. Heat them in 30-second bursts, stirring each time, until they're melted and smooth. Let it cool a bit.
04 - In another big bowl, mix eggs and sugar really well. Pour in the cooled chocolate mix and vanilla, then stir until smooth. Add flour, cocoa powder, and salt, stirring just until they're mixed in.
05 - Spread about two-thirds of your brownie mix into the pan, making it even. Carefully pour the pumpkin cheesecake mix on top. Drop spoonfuls of leftover brownie mix over it and use a knife to make pretty swirls.
06 - Put it in the oven for 25 minutes. It's done when the middle doesn't jiggle much and a toothpick stuck in comes out with just a few crumbs.
07 - Let the brownies cool all the way in the pan on a wire rack. When they're cool, pull them out using the parchment paper handles. Cut them into squares and serve.

# Extra Suggestions:

01 - Don't skip warming up all your ingredients to room temp before you start. This makes everything blend together better for smoother batters.

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