Pumpkin Cheesecake Brownies Rich and Flavorful Treat

Ingredients

• 1 cup all-purpose flour
• 0.5 cup unsweetened cocoa powder
• 0.5 teaspoon baking powder
• 0.25 teaspoon salt
• 1 cup granulated sugar
• 0.5 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 0.5 cup semi-sweet chocolate chips
• 1 cup pumpkin puree
• 0.5 teaspoon cinnamon
• 0.25 teaspoon nutmeg
• 1 package (8 oz) cream cheese, softened
• 0.25 cup powdered sugar
• 1 egg egg

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
3. In a large bowl, combine the melted butter and granulated sugar until well blended. Add the eggs and vanilla extract, mixing until combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
5. In another bowl, mix together the pumpkin puree, cinnamon, nutmeg, cream cheese, powdered sugar, and 1 egg until smooth.
6. Pour half of the brownie batter into the prepared baking pan, spreading it evenly. Add dollops of the pumpkin mixture on top, followed by the remaining brownie batter. Swirl with a knife for a marbled effect.
7. Bake in the preheated oven for 30-35 minutes, until a toothpick inserted into the brownie part comes out clean (brownie part should be done, but be mindful that the cheesecake layer might still be a bit soft).
8. Allow the brownies to cool in the pan for at least 20 minutes before lifting them out and allowing to cool completely on a wire rack. Cut into squares once cooled.