Pumpkin Swirl Brownies

Adjust oven rack to lowest position and heat oven to 350ºF. Butter (or use non-stick spray) a 9″ x 13″ baking pan then line with foil with an overhang so that later, the brownies can be lifted from the pan using the foil. Butter or cover with non-stick spray the foil.

To make the filling: Beat the cream cheese, brown sugar, salt and spices together until combined. Beat in the egg yolk. Mix in the pumpkin until fully combined, set aside.

To make the brownies: Whisk cocoa, instant coffee and boiling water together in a large bowl until smooth. Add the unsweetened chocolate and whisk until chocolate is melted. Whisk in butter and oil. (The mix will look curdled and weird, it’s okay.) Add eggs, yolks and vanilla and continue to whisk until smooth and combined. Whisk in sugar until fully incorporated. Add flour and salt and mix in with a rubber spatula until combined. Fold in chocolate chips.

Spread about half of the brownie batter into prepared pan. Grab the filling and drop big spoonfuls of it over the brownie batter. Pour the rest of the brownie batter on top. Run a knife through the batter a few times to marbleize it.

Bake until a toothpick inserted in the center comes out with just a few moist crumbs attached, about 30 to 35 minutes. Transfer pan to wire rack and cool 1 1/2 hours.

Using the foil overhang, lift brownies from pan. Return to wire rack and let cool completely, about an hour. Cut and serve.

These are delicious at room temperature, chilled, frozen, you name it. They also freeze well. I cut them into squares, put them in a freezer bag and threw a few in the freezer. Just pull them out of the freezer to defrost and they are good to go.