Pumpkin Cheesecake Brownies

Directions

1. Preheat oven to 350°,. Brush an 8"x 8" metal baking pan with olive oil. Line the pan with foil, leaving an overhang on 2 opposite sides. Grease the foil with more oil.
2. In a small pot over low heat, add olive oil, then add chocolate, and stir with a rubber spatula until melted. Once it becomes melty and smooth remove from heat. Stir in vanilla, espresso powder, and salt.
3. In a large bowl, whisk granulated sugar and brown sugar. Whisk in the chocolate mixture until smooth. Add eggs, one at a time, whisking to blend after each addition, then continue to whisk until the batter is well combined, about 30 seconds more. Fold in flour and cocoa powder with a spatula just until combined.
4. In a large bowl, using a handheld mixer on medium-high speed, beat cream cheese until smooth, 2 to 3 minutes. Add egg, pumpkin puree, granulated sugar, flour, pumpkin pie spice, vanilla, and salt, and continue to beat until well combined and smooth.
5. Pour brownie batter into the prepared pan. Using a spatula, spread in an even layer. Top brownie batter with pumpkin cheesecake batter and gently spread, making sure not to merge layers together. Bake brownies until set and a tester inserted into the center comes out with a few crumbs attached, 40 to 50 minutes. Let cool before slicing. Dust with cocoa powder (if using).