Chocolate Stout Pumpkin Cheesecake Brownies

Ingredients

4 oz cream cheese, room temperature

1/2 cup plus 1/4 cup sugar

1/2 cup canned pumpkin

3 large eggs, room temperature

1 cup plus 2 tbsp all-purpose flour

1 tsp cinnamon, divided

6 oz bittersweet baking chocolate, chopped

2 tbsp unsalted butter

1/3 cup unsweetened cocoa powder

1 cup stout beer, room temperature

1 tsp vanilla extract

14 tsp salt

Preheat oven to 350*F. Lightly grease an 8-inch square baking pan. In a bowl, stir together cream cheese, 1/4 cup sugar, canned pumpkin, 1 egg, 2 tbsp flour and 1/2 tsp cinnamon; set aside.

Place chocolate and butter in a metal bowl and heat over a pot of simmering water, stirring until completely melted. Remove the mixture from the heat and stir in 1/2 cup sugar. Mix in 2 eggs, one at a time. Gently stir in 1 cup flour, cocoa powder, beer, vanilla extract, baking powder, salt and 1/2 tsp cinnamon.

Scrape half the chocolate batter into the prepared baking pan and spread evenly. Spread half the pumpkin mixture on top, then add the remaining chocolate mixture on top of that and spread evenly. Top with the remaining pumpkin mixture. Gently swirl batter with a butter knife. Bake for about 30 minutes. Let cool before slicing.

Recipe adapted from Tastebook.