1 cup pumpkin puree (Canned or homemade)
1/2 cup unsweetened cocoa powder (or carob powder)
1 cup granulated sugar (or brown sugar or coconut sugar)
1/2 cup butter (melted or vegetable oil/coconut oil)
2 large eggs (or flaxseed meal)
1 teaspoon vanilla extract (or maple syrup)
8 oz cream cheese (softened or Greek yogurt)
Preheat your oven to 350°F (175°C) to ensure even baking.
Grease a 9×9 inch baking pan or line it with parchment paper.
Melt the butter and set aside to cool slightly.
In a large bowl, whisk together pumpkin puree, melted butter, eggs, and vanilla extract.
In a separate bowl, sift together cocoa powder, sugar, and any other dry ingredients.
Gradually add the dry mixture into the wet mixture, stirring until just combined.
In another bowl, beat the cream cheese until smooth, adding a little sugar and vanilla for sweetness.
Pour half of the brownie batter into the baking dish, dollop the cream cheese mixture on top, followed by the remaining brownie batter, swirling the cream cheese.
Bake for 25-30 minutes, until a toothpick comes out with moist crumbs.
Cool in the pan for 15 minutes before transferring to a wire rack, then cut into squares.
