Pumpkin Swirl Brownies

Directions

1. Set your oven to 350°F. Coat an 8-inch square baking pan with nonstick spray or line it with parchment paper.
2. In a medium bowl, combine softened cream cheese, pumpkin puree, 1 egg, 3 tablespoons sugar, pumpkin pie spice, and ⅛ teaspoon salt. Beat until everything is smooth and fully combined. Put this mixture aside.
3. In a medium saucepan over low heat, melt the butter and chopped semisweet chocolate, stirring often. Take it off the heat and mix in 1 cup sugar until combined. Whisk in the remaining 3 eggs one at a time, blending well after each. Stir in the flour, cocoa powder, and ½ teaspoon salt until just combined. Measure out ⅓ cup of the brownie batter and set it aside, then spread the rest of the batter evenly in the prepared pan.
4. Spread the pumpkin mixture evenly over the brownie batter in the pan. (Optional: scatter Halloween sprinkles on top for color.) Drop spoonfuls of the reserved brownie batter over the pumpkin layer, then use the tip of a knife to gently swirl through both batters to create a marbled effect.
5. If the reserved brownie batter has become too thick while waiting, warm it in the microwave on low power for 20 to 30 seconds, stirring every 10 seconds, until it's spoonable.
6. Bake for 40 to 50 minutes, until the center is set and the edges start pulling away from the pan. A toothpick inserted in the center should have fudgy crumbs clinging to it. Let the pan cool on a wire rack, then cut into 16 squares. Store these brownies in the refrigerator.