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Pumpkin Cheesecake Brownies

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Ingredients
  

Brownies

  • 4 eggs
  • 1 ¼ cups unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 Tablespoon vanilla extract
  • 1 cup butter
  • 2 ¼ cups sugar
  • 1 ½ cups all purpose flour

Pumpkin Cheesecake Filling

  • 6 ounces cream cheese softened
  • 1 cup canned pumpkin
  • 2 eggs
  • ¼ cup plus 2 Tablespoons sugar
  • 1 ½ teaspoons ground cinnamon

Instructions
 

Pumpkin Cheesecake Filling:

  • Electric mix cream cheese and pumpkin smooth.
  • Add eggs.
  • Add sugar and cinnamon.
  • Set aside.

Brownies

  • Preheat oven to 350 and line 9″x13″ pan with nonstick foil.
  • In a large bowl, add 4 eggs, and beat with cocoa, salt, baking powder, and vanilla.
  • Stir until fully combined and smooth.
  • In the microwave, melt butter.
  • When melted, add sugar, and stir to combine.Add warm butter/sugar mixture to the egg/cocoa mixture, stirring until smooth.
  • Add the flour and stir until fully incorporated.
  • Spread 3/4 batter into prepared pan.
  • Pour on pumpkin cheesecake batter.
  • Plop on rest of brownie batter in small clumps.
  • Bake brownies about 40 minutes.
  • Cool and Cut.