Pumpkin Swirl Cheesecake Chocolate Brownies from 'Baked Occasions'

seriouseats.com

Zytigg

1 (8-ounce/226g) package cream cheese, softened

¼ cup plus 2 tablespoons (75 g) granulated sugar

¾ cup (170 g) solid pack pumpkin or pumpkin puree (not pumpkin pie filling)

1 large egg yolk

2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground allspice

¼ teaspoon ground ginger

subheading: For the Brownie Layer:

¾ cup plus 2 tablespoons (105 g) all-purpose flour

1 tablespoon unsweetened cocoa powder

½ teaspoon kosher salt

8 ounces (225 g) dark chocolate (60 to 72% cacao), coarsely chopped

6 ounces (1½ sticks/170 g) unsalted butter, cut into 1-inch (2.5-cm) cubes, plus more for the pan

¾ cup (150 g) granulated sugar

¼ cup plus 2 tablespoons (85 g) firmly packed light brown sugar

3 large eggs, at room temperature

1 teaspoon pure vanilla extract

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