Ingredients

The following ingredients have 1 Servings
  • 1/2 cup unsalted butter ((1 stick))
  • 1 cup lightly packed brown sugar, (light or dark)
  • 1/4 cup Dutch process cocoa powder (plus 2 tablespoons )
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon espresso powder ((optional but delicious—will yield a more intense chocolate flavor))
  • 2 teaspoons pure vanilla extract
  • 2 large eggs (at room temperature)
  • 3/4 cup whole wheat flour, (white whole wheat, or regular. I used regular and didn’t notice it one bit)
  • 1 cup semi-sweet chocolate chips
  • 4 ounces reduced fat cream cheese (at room temperature (do not use fat free))
  • 1/2 cup pure pumpkin puree ((do not use pumpkin pie filling))
  • 1/4 cup granulated sugar
  • 1/4 cup all purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon pure vanilla extract
  • 1 large egg (at room temperature)

Instruction

  • Place rack in the lower third of your oven and preheat the oven to 350 degrees F. Lightly grease a 9 to 12-inch ovenproof skillet (it does not need to be cast iron, just oven safe up to 350 degrees).
  • For the brownie batter: Melt the butter in a medium saucepan set over medium heat. Add the brown sugar, then stir to combine. Let heat for about 30-60 additional seconds, until the mixture is beginning to bubble and a bit more of the sugar has dissolved. Remove from the heat, then stir in the cocoa powder, baking powder, salt, espresso powder, and vanilla. Let cool for a few minutes, until the batter feels warm but not uncomfortably hot when touched with your finger.
  • Whisk in the eggs one at a time, fully incorporating between each addition and stirring until the mixture is shiny. Add the whole wheat flour, stirring until the batter is smooth once more, then stir in the chocolate chips. Set aside.
  • For the pumpkin cheesecake batter: In a large mixing bowl, beat the cream cheese and pumpkin together until smooth and no lumps remain. Beat in the granulated sugar, all purpose flour, and spices until smooth and combined. Beat in the vanilla and egg.
  • Spoon half of the brownie batter into the prepared skillet. Smooth the top with a spatula, then dollop 2/3 of the pumpkin cheesecake batter on top. Dollop on the remaining brownie batter to create patches, then the remaining pumpkin cheesecake batter.
  • With a butter knife, gently swirl the layers together, being careful not to overmix. Work quickly so that the batters do not set.
  • For a 10-inch skillet, bake for 35 to 45 minutes (see notes), until a toothpick inserted in the center comes out with only a few wet crumbs clinging to it (do not overbake!) and the edges are set. Check the brownies at the 20-minute mark—if you feel the top is brownie too quickly, lightly tent with foil, then continue baking as directed. Let cool, then cut into wedges and enjoy.