Pumpkin Swirl Brownies

Ingredients

• Pumpkin batter:
• 4 ounces cream cheese, softened
• 1/3 cup plus 1 tablespoon granulated sugar
• 3/4 cup canned pumpkin
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 large egg yolk
• 1 teaspoon vanilla extract
• Orange food coloring, optional
• Brownie batter:
• 8 tablespoons unsalted butter
• 6 ounces bittersweet chocolate, finely chopped
• 2 large eggs
• 3/4 cup granulated sugar
• 1/4 teaspoon plus 1/8 teaspoon salt
• 3/4 cup all-purpose flour
• 2 tablespoons cocoa powder
• 1/8 teaspoon baking powder

Directions

1. Set an oven rack in the center of the oven, then heat the oven to 350 degrees F. Tuck paper liners into the wells of a 12-cup muffin pan. Mix the cream cheese with the sugar until no lumps remain. Add the pumpkin, cinnamon, nutmeg, egg yolk, and vanilla, and whisk until the batter is even. If desired, blend in a few dabs of orange food coloring, then set the bowl aside.
2. Put the butter and chocolate in a heatproof bowl over a pan of water that is barely simmering; stir as they warm until the mixture is melted and smooth. In a large bowl, whisk the eggs, sugar, and salt for about 45 seconds, until the mixture looks lighter. Add the melted chocolate mixture and vanilla, whisking until everything turns shiny and smooth. Whisk in the flour, cocoa, and baking powder until fully incorporated.
3. Spoon the brownie batter among the lined cups, holding back about 3/4 cup. Share the pumpkin batter among the cups, then dollop the reserved brownie batter over the tops. Run a butter knife through the batters to swirl them together.
4. Bake for about 20 minutes, until the edges puff a little and the centers have just set. Leave them in the pan until completely cool, then take them out. You can eat them at room temperature, when they’ll be soft, or chill them if you want them fully set. Store any leftovers in the refrigerator.