Ingredients:

  • 1/2 cup (115g) Unsalted butter, melted and hot
  • 3/4 cup (150g) Coconut sugar
  • 2 large Eggs, room temperature
  • 1 tsp (5ml) Pure vanilla extract
  • 1/2 cup (45g) High-quality Dutch-processed cocoa powder, sifted
  • 1/2 cup (65g) All-purpose flour
  • 1/4 tsp (1.5g) Sea salt
  • 8 oz (225g) Full-fat cream cheese, softened
  • 1/3 cup (75g) Blotted pumpkin purée
  • 1 large Egg yolk, room temperature
  • 3 tbsp (45g) Maple syrup
  • 1 tsp (2g) Pumpkin pie spice

Instructions:

  1. Preheat your oven to 325°F (165°C) and line an 8x8 inch square baking pan with parchment paper.
  2. In a medium bowl, whisk the hot melted butter and coconut sugar. Sift the cocoa powder directly into the hot butter to 'bloom' the chocolate and release its flavor.
  3. Once the butter mixture has cooled slightly, beat in the eggs and vanilla. Fold in the flour and sea salt until just combined. Set aside 1/4 cup of this batter for swirling.
  4. Prepare the cheesecake layer by beating the softened cream cheese, blotted pumpkin purée, egg yolk, maple syrup, and pumpkin pie spice on low speed until smooth.
  5. Spread the main brownie batter into the prepared pan. Drop dollops of the pumpkin mixture and the reserved brownie batter over the top.
  6. Use a butter knife to gently swirl the layers together. Bake for 40-45 minutes or until the edges are set and the center has a slight jiggle.
  7. Cool completely in the pan before refrigerating for at least 4 hours to allow the cheesecake layer to set.