Pumpkin Brownies

Mix all the ingredients (pumpkin puree, cream cheese, powdered sugar, and optionally pumpkin spice) with a hand whisk. Grab your brownie pan (the same size pan as you will use to bake the brownie), place parchment paper inside the pan, and evenly distribute the pumpkin filling in the pan. Freeze it for an hour.

Once your pumpkin layer is well frozen, preheat the oven to 175 C / 350 F (no fan) and prepare a 9-inch / 23 cm brownie tin. Brush the inside of the pan with a tiny bit of oil, and then line the bottom and sides with parchment paper.

Gently melt the butter and the chocolate in a bowl over simmering water over low-medium heat. Alternatively, use your microwave; however, ensure that you don't burn the chocolate.

In another bowl, whip together the eggs with sugar with the help of an electric hand mixer or stand mixer until pale, for about 5-7 minutes.

Slowly pour the melted butter and chocolate mixture into the egg-sugar mixture while the mixer is on low speed.

Lastly, sift the dry ingredients (flour, salt, and cocoa powder) into the wet ingredients, and fold the mixture together with a rubber spatula. Do not overmix.

Pour half of the brownie batter into the prepared baking pan and smooth the top with an offset spatula.

Then, grab your frozen pumpkin filling and place it on top of the brownie batter. Finally, evenly distribute the rest of the brownie batter on top of the frozen pumpkin filling, making sure that you don´t mix the pumpkin layer with the brownie layer (that´s why it is important that the pumpkin layer is well frozen).

Bake the brownie at 175 C / 350 F for about 45 minutes. The brownie is ready when the edge looks baked and the middle looks slightly gooey but not raw. Do not over-bake! The brownie will set further as it cools.

Let the pumpkin brownie completely cool in the pan before slicing and serving.

Any leftovers can be stored in an airtight container refrigerated for 2-3 days.