Pumpkin Cheesecake and rich Chocolate Brownie make a delicious combination. Baking these together in a brownie bite pan allows everyone to have that favorite crunchy-edge end piece.
For the brownie
¾ cup cocoa powder
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon espresso powder
2 teaspoons vanilla extract
1 stick unsalted butter
1 cup sugar
1 cup semisweet chocolate chunks or chips
¾ cup all-purpose flour
For the pumpkin layer
4 ounces cream cheese, softened
½ cup pumpkin puree
1 tablespoon sugar
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Orange Food Coloring*
Preheat the oven to 350°F. Lightly grease two 12 square brownie bite pans.
To make the brownie – In a large bowl of a stand mixer, add the eggs, cocoa powder, salt, baking powder, espresso powder, and vanilla. Beat for about 4 minutes.
Melt the butter with the sugar in a saucepan over medium heat. Whisk until the sugar dissolves and becomes shiny. Add the sugar/butter mixture to the cocoa mixture and mix well. Fold in the flour and semisweet chocolate and mix until evenly combined. Add the batter evenly into the prepared brownie bite pans.
To make the pumpkin – mix all the ingredients together and whisk until thoroughly combined. *If desired, add a drop or two of orange food coloring and mix to an orange color.
Spoon the pumpkin mixture over the brownie layer. Place in the oven and bake for 20-25 minutes or until a cake tester inserted in the center has a few moist crumbs clinging to it. Let cool in the pan for at least 10 minutes, then remove and cool completely on a cooling rack.