|60 g||pumpkin purée|
|500 g||semisweet chocolate|
|½ tsp||baking powder|
|220 g||sugar (divided)|
|1 tsp||vanilla extract|
|80 g||cream cheese|
|½ tsp||ground cinnamon|
|½ tsp||ground nutmeg|
|butter for greasing|
Preheat oven to 175°C/350°F. Line a square baking pan with aluminum foil, letting some hang over the sides, and grease the foil with butter. Whisk together flour, baking powder, and salt. Roughly chop chocolate.
Melt butter and chocolate over a double boiler, stirring occasionally, until combined. Do not stir too much, or the chocolate will seize and lose its shine.
Remove chocolate from heat and let cool for approx. 1 min., then stir in sugar. Beat in eggs and vanilla extract.
Beat cream cheese until light and fluffy, then add pumpkin purée, egg, sugar, and spices, and mix until combined.
Dollop pumpkin mixture over brownie batter about half a thumb’s length apart. Use your finger or the handle of a wooden spoon to swirl pumpkin mixture through brownie batter in large figure-8 movements. Bake at 175°C/350°F for approx. 40 min., or until brownies start to pull away from the edges and the center is set. A toothpick inserted into the center should come out with a few moist crumbs. Let brownies cool completely, then carefully lift them out of the pan using the aluminum foil overhang. Cut into squares and enjoy!