Pumpkin Brownies (Print Version)

# Ingredients:

01 - 170g dark chocolate.
02 - 170g unsalted butter.
03 - 4 eggs, room temperature.
04 - 200g granulated sugar.
05 - 150g brown sugar.
06 - 45g Dutch cocoa powder.
07 - 120g all-purpose flour.
08 - 1/2 teaspoon salt.
09 - 215g pumpkin puree.
10 - 226g cream cheese.
11 - 60g powdered sugar.
12 - 1/2 teaspoon pumpkin spice (optional).

# Instructions:

01 - Mix pumpkin, cream cheese, sugar, and spice.
02 - Spread in a lined pan and freeze for 1 hour.
03 - Heat oven to 175°C/350°F.
04 - Melt chocolate and butter together.
05 - Whip eggs and sugars for 5-7 minutes until light and fluffy.
06 - Slowly add the melted chocolate mixture to the eggs and sugar.
07 - Fold in cocoa powder, flour, and salt.
08 - Pour half of the brownie batter into the pan.
09 - Carefully place the frozen pumpkin layer on top of the brownie batter.
10 - Top the pumpkin layer with the remaining brownie batter.
11 - Bake in the preheated oven for 45 minutes.
12 - Cool completely before cutting and serving.

# Notes:

01 - Must freeze pumpkin layer well.
02 - Takes longer to bake than regular brownies.
03 - Slightly underbake for fudginess.
04 - Keeps 2-3 days refrigerated.

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