Cheesecake Brownies

(makes 3 dozen)

1 ½ cups butter (3 sticks)

¾ pound bittersweet chocolate, chopped

8 large eggs

1 ½ cups dark brown sugar

2 cups granulated sugar

4 teaspoons vanilla extract

1 ½ teaspoons salt

2 ¼ cups flour

¾ cup cocoa
1 pound cream cheese, softened

2 tablespoons cornstarch

1 cup apricot jam

1 cup pumpkin butter

Heat oven to 325 degrees F. Line a baking pan with parchment paper and lightly butter. Melt
butter and chocolate. Whisk 6 eggs, brown sugar, and 1 1/2 cups granulated sugar together.
Stir in 3 teaspoons vanilla, salt, melted chocolate, flour, and cocoa. Pour into prepared pan.
Beat cream cheese using a mixer on medium speed until fluffy. Add remaining 2 eggs, 1/2
cup sugar, 1 teaspoon vanilla, and cornstarch; beat until smooth and spread over chocolate
batter. Combine jam and pumpkin butter. Drop in spoonfuls onto cream cheese and draw
swirls using a knife. Bake until center tests clean, about 40 minutes. Cool and punch out
shapes using Halloween-themed cutters.

Nutrition per serving:

Protein 7g

Fat 21g

Carbohydrate 40g

Fiber 2g

Sodium 160mg

Cholesterol 75mg

Calories 348