Ingredients:

  • 1 stick (1/2 cup / 115 g) Unsalted Butter, cubed
  • 7 oz (200 g) High-Quality Dark Chocolate (70% cocoa minimum), roughly chopped
  • 3/4 cup (150 g) Granulated Sugar (for brownie)
  • 2 Large Eggs, room temperature
  • 1 teaspoon (5 ml) Pure Vanilla Extract (for brownie)
  • 3/4 cup (100 g) All-Purpose Flour
  • 1/4 cup (25 g) Unsweetened Cocoa Powder
  • 1/2 teaspoon (3 g) Fine Sea Salt
  • 8 oz block (225 g) Full-Fat Cream Cheese, softened
  • 1/4 cup (50 g) Granulated Sugar (for swirl)
  • 1 Large Egg Yolk
  • 1/2 cup (120 g) Pumpkin Purée (not pie filling)
  • 1/2 teaspoon (2.5 ml) Pure Vanilla Extract (for swirl)
  • 1/2 teaspoon (2.5 g) Ground Cinnamon
  • 1/4 teaspoon (1.25 g) Ground Ginger
  • 1/8 teaspoon (0.6 g) Ground Nutmeg

Instructions:

  1. Preheat the oven to 175°C (350°F). Line the 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to act as a sling.
  2. Combine the chopped dark chocolate and cubed butter in a large, heatproof bowl. Melt slowly using a double boiler or microwave (in 30-second intervals) until smooth.
  3. Remove from heat. Whisk in the 3/4 cup of granulated sugar until combined. Add the 2 large eggs, one at a time, whisking vigorously for about 30 seconds after each addition. Stir in the vanilla extract.
  4. Gently fold in the all-purpose flour, cocoa powder, and salt using a rubber spatula until just combined. Stop mixing when you no longer see streaks of dry flour (Do not overmix).
  5. Pour approximately 3/4 of the brownie batter into the prepared pan and spread evenly. Reserve the remaining 1/4 cup of batter for swirling.
  6. In a separate medium bowl, beat the room-temperature cream cheese and 1/4 cup sugar using an electric mixer until completely smooth, fluffy, and lump-free (about 2 minutes).
  7. Add the egg yolk and the remaining vanilla extract to the cheesecake mixture. Beat briefly until just combined.
  8. Gently fold in the pumpkin purée, cinnamon, ginger, and nutmeg until the mixture is uniform and creamy orange.
  9. Evenly dollop the pumpkin cheesecake mixture over the brownie layer in the pan. Then, drop small spoonfuls of the reserved 1/4 cup of brownie batter randomly over the cheesecake layer.
  10. Using a thin skewer or knife, gently run it through the layers, making S-shapes or figure-eights to create a marbled effect (aim for 5-6 passes; avoid overswirling).
  11. Bake for 35 to 40 minutes. The edges should look set, and the center should still look slightly soft. A skewer inserted into the brownie portion should come out with moist, sticky crumbs.
  12. Remove the pan from the oven and let it cool completely on a wire rack for at least 2 hours. For the cleanest slices, chill the brownies in the refrigerator for another hour before slicing.