Pumpkin Cheesecake Brownies
"There are two secrets to these brownies that make them a step above your usual pumpkin cheesecake brownie. One, make sure to cook down the pumpkin puree from the can, concentrating the pumpkin flavor. You can certainly skip this step and just use 1 cup of the pumpkin puree from the can but the resulting brownie won’t look as orange and it won’t taste as pumpkin-y. Two, use Dutch processed cocoa. You can find it online but most grocery stores carry Hershey’s Special Dark cocoa which works fine for this recipe. You’ll get a deeper more bitter chocolate taste to the brownies as well as a lovely rich black color that’s a great contrast to the orange pumpkin cheesecake. If the “spiderweb” pattern seems too fussy for you to make, just drizzle the reserved brownie batter over the cheesecake batter in a random pattern and swirl with a butter knife or toothpick...."