Susan Palmer

Pumpkin Biscoff Swirl Brownies #OXOGoodBrownie

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Ingredients

For the brownie:
• 1 1/4 cups bittersweet chocolate
• 6 tablespoon unsalted butter
• 3/4 cup cane sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup semi-sweet chocolate chips
For the pumpkin layer:
• 1 1/2 cups pumpkin puree
• 4 ounces cream cheese, room temperature
• 1 large egg, room temperature
• 1/4 cup biscoff spread

Instructions

1. Heat your oven to 350 degrees. Line a 8X8 square baking pan with parchment paper.
2. In a double boiler, melt the bittersweet chocolate and butter. Stir in the sugar and the end eggs, one at a time and vanilla extract until well combined.
3. Fold in the flour and salt, careful not to over-mix in the batter. Finally stir in the chocolate chips.
4. Pour the brownie batter into the prepared baking pan.
5. In a medium bowl, whisk together the pumpkin puree, softened cream cheese and egg until smooth. If some lumps remain that's fine.
6. Pour the pumpkin on top of the brownie batter.
7. Dollop the biscoff spread around the top of the pumpkin mixture and with a knife or skewer swirl the spread around.
8. Bake for 25-30 minutes, inserting a toothpick in the center to see if it is cooked through. If the center is still wet, bake for an additional 5 minutes.
9. Let cool completely in the pan on a wire rack before removing and cutting into squares.
10. Store in an airtight container in the refrigerator for 3-4 days.