Pumpkin Cheesecake Brownies

• Softened cream cheese8 ounces (227 g)
• Light brown sugar1 cup (200 g)
• Vanilla extract½ tablespoon (7 g)
• Heavy whipping cream½ cup (119 g)
• Salt1 teaspoon (5 g)
• Pure pumpkin puree½ cup (120 g)
• Pumpkin spice1 teaspoon (2.6 g)

Preheat the oven to 375°F (190°C) and line an 8x8 baking pan with parchment paper. In a large bowl, melt the butter in the microwave for 45 seconds. Add the granulated sugar, vanilla extract, espresso powder, eggs and sea salt.

Whisk together for about a minute until well combined.Fold in the cocoa powder, flour, and chocolate chips until just combined. For the pumpkin cheesecake topping, bring the cream cheese to room temperature by leaving it out for a few hours. In a mixing bowl, add in the softened cream cheese, heavy whipping cream, sugar, vanilla, pumpkin puree, pumpkin spice and salt.

Mix this on medium speed with a hand mixer until everything is well combined with a smooth texture. Pour the ⅔ of the brownie batter into the prepared pan and smooth the top. Then rotate between scooping in a tablespoon of the cheesecake topping and the rest of the brownie batter. Swirl a butter knife through the batter to light swirl together the cheesecake and brownie batter.

Bake for 30-35 minutes.