This little brownie is to die for. The richness of the brownie is offset nicely with the sweetness of the cheesecake topper. I originally was going to make this more of a swirl, which you could easily do by mixing the cheesecake topper into the brownie mixture but I decided to leave them stacked.
Grab a cup of milk or coffee and enjoy.
- 3 ounces unsweetened chocolate, roughly chopped
- 1 stick unsalted butter, plus extra for pan
- 1 1/3 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon flaky sea salt or 1/4 teaspoon table salt
- 2/3 cup all-purpose flour
- Heat oven to 350°F.Line an 8×8-inch square baking pan with parchment, extending it up two sides, or foil. Butter the parchment or foil or spray it with a nonstick cooking spray.
- In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits remain.
- Off the heat, stir until smooth and fully melted.Whisk in sugar, then eggs, one at a time, then vanilla and salt.
- Stir in flour with a spoon or flexible spatula and scrape batter into prepared pan, spread until even.
- 4 ounces cream cheese, softened
- 1/2 cup canned pumpkin (not pumpkin pie mix)
- 1 egg
- 3 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- In small bowl, beat all topper ingredients with electric mixer on low speed until smooth.
- Pour on top of brownie mixture
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out batter-free.