Pumpkin Brownies

Preheat your oven to 175°C (350°F) with a rack positioned in the middle. Line a 20cm (8x8 inch) square metal baking pan with parchment paper, leaving a 5cm (2 inch) overhang on two opposite sides to easily lift finished brownies out later; lightly coat any exposed pan sides with nonstick baking spray.

Place chopped dark chocolate and cubed unsalted butter in a heatproof glass bowl set over a small saucepan of gently simmering water (double boiler setup, ensure the bowl does not touch the water). Stir constantly over medium-low heat for 3-4 minutes until the mixture is fully melted and smooth, then remove the bowl from heat and let it cool for 5 minutes.

Stir 120 grams (1/2 cup + 1 tablespoon of the total granulated sugar), 2 room-temperature eggs, 1/2 teaspoon vanilla extract, and 1/8 teaspoon fine sea salt into the cooled melted chocolate mixture until fully combined. Sift in the all-purpose flour and unsweetened cocoa powder, then fold gently with a silicone spatula for 20-25 seconds just until no dry flour streaks remain; do not overmix to avoid tough, cakey brownies.

In a separate small bowl, combine softened full-fat cream cheese, unsweetened pumpkin puree, remaining 30 grams (2 tablespoons) granulated sugar, remaining 1/2 teaspoon vanilla extract, pumpkin pie spice, and remaining 1/8 teaspoon fine sea salt. Stir with a spoon for 1 minute until completely smooth, with no visible lumps of cream cheese.

Pour 3/4 of the chocolate brownie batter into the prepared pan, spreading it into an even layer with an offset spatula. Dollop all of the pumpkin cream cheese mixture in tablespoon-sized spoonfuls across the brownie base, then top with the remaining 1/4 of chocolate batter in scattered dollops. Run a wooden toothpick or small knife through the batters in a zig-zag motion 4-5 times across the pan to create a marbled swirl pattern; do not over-swirl to keep distinct chocolate and pumpkin layers.

Place the pan in the preheated 175°C (350°F) oven and bake for 30-35 minutes, until the edges are fully set and the center is just slightly jiggly. Test for doneness by inserting a toothpick 5cm (2 inches) from the pan edge: it should come out with moist fudgy crumbs, not wet batter. Do not overbake, as this will result in dry brownies.

Remove the pan from the oven and let brownies cool completely in the pan on a wire rack for 1 full hour at room temperature, then chill in the refrigerator for 30 minutes to set firmly. Use the parchment paper overhang to lift the entire brownie block out of the pan, then cut into 9 equal squares with a sharp knife.