- 16
- 30 mins
- 60 mins
Ingredients
- Brownie Layer
- 1/2 cup (4 ounces or 8 tablespoons) unsalted butter, cut into 8 tablespoons
- 2 ounces unsweetened chocolate, chopped
- 1/4 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 egg, room temperature
- 3/4 cup all-purpose flour
- 1 cup semisweet chocolate chips
- Pumpkin Cheesecake Layer
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 egg, room temperature
- 1/2 cup canned pumpkin
- 1 teaspoon vanilla extract
Preparation
Step 1
Preheat the oven to 350°F. Line an 8x8 pan with parchment paper or grease with cooking spray.
For the brownie layer:
In a medium saucepan, melt together the butter and chocolate until smooth. Remove from the heat and whisk in the cocoa powder, sugar, cinnamon, and salt (the batter will be really thick and grainy – keep going). Beat in the vanilla and egg. Whisk in the flour. Stir in the chocolate chips. Scrape the batter into the baking pan and smooth the top with a spatula.
For the Cheesecake Layer:
In a large mixing bowl, beat together the cream cheese and sugar until smooth, about 2-3 minutes. Beat in the egg, pumpkin, and vanilla.
Spread the cheesecake on top of the brownie layer, smoothing it out. Bake 25-30 minutes or until the top is firm and the edges pull away from the sides of the pan. Cool completely to room temperature then refrigerate at least 4 hours to allow the flavors to develop. Store in an airtight container in the refrigerator for up to 1 week.
Yields 16 brownies