Dark Chocolate Pumpkin Cheesecake Brownies
One Full Sheet Pan – Roughly 32 Brownies
Pumpkin Cheesecake Filling:
8 ounces full-fat cream cheese
4 Tbsp granulated sugar
4 Tbsp pumpkin puree
½ tsp cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp fine sea salt
1 large egg plus 1 additional egg yolk, room temperature
Dark Chocolate Brownie base:
18 ounces dark chocolate morsels (12 to melt and 6 to fold in)
12 ounces (three sticks) unsalted butter
1 Tbsp instant espresso powder
5 large eggs, room temperature
1 ¾ cup granulated sugar
1 tsp vanilla paste
1 cup all-purpose flour
1 tsp fine sea salt
½ tsp cinnamon
¼ tsp chili powder
Optional: ½ cup of cocoa nibs to sprinkle on the brownies before baking
1) Heat your oven to 350 degrees and line a full baking sheet with parchment paper.
2) Melt together the 12 ounces dark chocolate and the 12 ounces butter in a bowl over a pan of simmering water. Gently whisk to combine, add the espresso powder and stir into a smooth mixture. Remove the bowl and set aside to cool slightly.
3) In a separate bowl, whisk together the flour, sea salt, cinnamon and chili powder.
4) Make the cheesecake filling: In a standing mixer, cream together the cream cheese and sugar. With the mixer on low, add in the pumpkin puree, salt and spices. Mix to combine. Add the egg and additional yolk and mix to combine. Scrape the mixture into a medium bowl and set aside. Don’t bother to wash the mixing bowl.
5) Return the bowl to the mixture and whisk together the 5 eggs and granulated sugar until pale and thickened. Add the vanilla paste and mix to combine. Add the chocolate/butter mixture and mix on low until thoroughly combined. Remove the bowl from the mixer and fold in the dry mixture until no white streaks remain. Fold in the remaining 6 ounces chocolate morsels. Pour the batter into the prepared pan and gently smooth with a spatula.
6) Using a tablespoon, drop dollops of the cheesecake batter onto the brownie batter. Use a wooden skewer or knife to swirl the cheesecake batter into the brownie batter. Sprinkle the top with cocoa nibs. Bake the brownie for 30-35 minutes until the top is cracked and crusty.
7) Let the brownie cool completely in the pan before cutting into individual pieces.
