You’ll need unsweetened chocolate for this recipe. Don’t ask me if you can use chocolate chips instead, just like your Momma always tells you- the answer is no.
Melt the chopped up chocolate with some real butter.
While that’s melting, mix up some white sugar, eggs, and vanilla.
While I’m thinking of it- Kate and I both have and love this Le Creuset batter bowl. I bought mine after coveting hers when it would pop up in blog posts. It’s smaller than you might think it is, which makes it the perfect size for things like brownies, muffins, pancakes, etc. Plus, I mean- look at it. It’s seriously one of my favorite things, and I’m telling you all now so you can buy yourself an early Christmas present. If you buy it the same day that you make these brownies, no one will even notice it on the credit card bill.
Okay, back to brownies. Add the melted chocolate and butter into the sugar mixture and whisk them together.
Then you’ll add just a little bit of flour, and also some cinnamon. One of the secrets to great brownies is to just barely stir in the flour. Just enough to have in incorporated and nothing more.
You’ll reserve a little of that chocolatey goodness, and then pour the rest into a greased, foil-lined pan and spread it out.
The cheesecake layer that goes on top is super simple: cream cheese, pumpkin puree, a little sour cream, and autumn-y spices.
Spread that right over the top of the brownies
and then dollop on the reserved brownie batter.
Use a knife to gently swirl the brownie batter around. If you want it to look really clean, it helps to wipe off your knife after each swirl.
Bake that up and let them cool in the pan.
Then you can just lift the foil right out of the pan, making it much easier to slice into these bad boys.
You get a lightly spiced, creamy pumpkin cheesecake, and that rich dark, gooey, chocolate. It’s a surprising match made in heaven.
I should add that while generally cheesecake is served best when chilled, the flavor of these brownies (in my opinion) is best at room temp.
