Pumpkin Brownies (Print Version)

# Ingredients:

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

# Instructions:

01 - Let them sit out until properly cooled before slicing and munching.
02 - Put in the warm oven and bake for 45 minutes until done.
03 - Put the frozen pumpkin layer gently onto the brownie mixture.
04 - Layer the rest of the brownie mix on top of the pumpkin part.
05 - Spread half the brownie mix into your pan evenly.
06 - Blend the melted butter and chocolate with the fluffy sugar-egg mix.
07 - Beat up the sugar and eggs for 5 to 7 minutes until light and frothy.
08 - Carefully stir in the flour, cocoa, and salt until smooth.
09 - Warm up and mix butter with chocolate until melted and smooth.
10 - Set the oven to 175°C or 350°F to get it hot in time.
11 - Mix cream cheese, pumpkin, sugar, and spice in a bowl.
12 - Spread the pumpkin mix in a pan, line it, and freeze for an hour.

# Notes:

01 - The pumpkin layer should be frozen solid first.
02 - These brownies take extra time compared to usual ones.
03 - Pull them early from the oven if you like them gooey.
04 - These stay fresh in the fridge for a few days.

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