Step 1
Preheat oven to 350°F (177°C).
Step 2
Lightly grease and line an 8-inch square baking pan with parchment paper, leaving about a 1-inch overhang on all sides for easy unmolding.
Step 1
Whisk together the flour, cocoa powder, ground cinnamon, and salt in a medium bowl until no lumps remain. Set aside.
Step 2
In a large bowl, whisk the Redpath® Dark Brown Sugar, melted butter, and vanilla extract until well combined. Add the eggs one at a time, whisking well after each.
Step 3
Using a large spatula or wooden spoon, stir in the dry ingredients until the batter is smooth. Set aside.
Step 1
In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl, using a hand mixer), cream together the cubed cream cheese and the Redpath® Granulated Sugar until smooth and creamy.
Step 2
Beat in the egg until well incorporated. Add in the pumpkin puree and vanilla extract. Mix until thoroughly combined.
Step 3
In a small bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves, and salt. Add the dry ingredients to the batter. Mix on medium-low speed until the batter is smooth.
Step 1
Transfer and spread ⅔ of the brownie batter into the prepared pan. Smooth the top with a small offset spatula.
Step 2
Transfer all of the pumpkin cheesecake batter over the top. Do not mix the two together.
Step 3
Drop the remaining brownie batter over the cheesecake batter in large dollops. To make the swirls, run the small offset spatula, a butter knife, or a skewer back and forth through both batters, being careful not to disturb the bottom brownie layer.
Step 4
Place into the preheated oven and bake for 35 to 40 minutes, or until a skewer inserted into the center comes out with a few crumbs clinging to it.
Step 5
Remove from oven and place onto a wire cooling rack. Let cool in pan completely. For cleaner slices, place room temperature brownies into the fridge to chill; 15 to 20 minutes. Using the parchment overhangs, gently lift the brownies out of the pan.
Step 6
Using a sharp chef’s knife, slice into squares and serve immediately, or store in an airtight container for up to 4 days in the fridge.
*Make sure ingredients are at room temperature before proceeding with the recipe. Remove cream cheese from the fridge at least 30 minutes before making this recipe.
*Redpath® Golden Yellow Sugar can be used instead of the Redpath® Dark Brown Sugar. Note that the colour of the brownie layer may be slightly lighter than the original, and the caramel notes may be less distinct.
*Do not use pumpkin pie filling for this recipe; ensure that canned pure pumpkin puree is used.
*1½ to 2 teaspoons of pre-made pumpkin spice can be used instead of the cinnamon, ginger, nutmeg, and cloves.
