Pumpkin cheesecake swirl brownies 🎃🍫🍂 Super fudgy brownies with a smooth and creamy pumpkin cheesecake layer ✨ (makes an 8x8 pan) Ingredients: 10 tbsp (140g) unsalted butter, melted 1 cup (200g) granulated sugar ¼ cup (50g) brown sugar 2 large eggs, room temp 1 tsp vanilla extract ½ cup + 2 tbsp (56g) unsweetened cocoa powder 1 tbsp (13g) vegetable oil ½ tsp salt ½ tsp espresso powder (optional) ½ cup (63g) all-purpose flour, spoon & leveled or weigh (don’t pack it in) ¾ cup (128g) chocolate chips *make sure to measure your flour correctly. if your brownies aren’t setting this is often the culprit Pumpkin Cheesecake Layer: 8 oz cream cheese, softened (block style) ¼ cup (50g) granulated sugar ½ cup (120g) pure pumpkin purée (not pie filling) 1 egg, room temp 1 tsp vanilla extract 1½ tbsp flour 1 tsp pumpkin pie spice 1 tbsp sour cream, room temp Instructions: Preheat oven to 325°F (163°C) and grease/line an 8x8 pan with parchment. In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth. Add eggs and vanilla, then whisk vigorously for 1-2 minutes to help create a crackly top. Stir in cocoa powder, salt, and optional espresso powder until fully combined. Mix in oil, then gently fold in the flour until just combined (don't over mix). Fold in chocolate chips. Beat cream cheese and sugar until smooth. Add pumpkin, egg, vanilla, flour, pumpkin spice, and sour cream. Mix until just combined. Spread most of the brownie batter into the pan. Reserve about ⅓ cup of it for swirling. Spread cheesecake layer over the brownie layer. Dollop remaining brownie batter on top and swirl gently. Bake 50-60 min until it looks set and center just slightly jiggly. Cool completely, then chill at least 4 hours or overnight before slicing. This is a must-try recipe for fall! #bakingrecipe #pumpkinseason #brownies #cheesecake #fallrecipes - @audreybakes