• Start by removing the cream cheese from the refrigerator an hour prior to ensure it's at room temperature. This ensures that it mixes smoothly for the cheesecake batter.
• When ready to start making the brownies, preheat the oven to 350 degrees Fahrenheit. Prep a 9x13 inch pan with nonstick spray and lining it with parchment paper, leaving an extra overhang so that you can easily lift the finished product out of the pan once cool.

Chocolate Fudge Brownie

• In a small sauce pot, melt the butter and chocolate chips over low heat, stirring until melted. As soon as the mixture is mostly melted, turn off the heat and remove the pot from the heat continuing to stir the butter and chocolate until melted. Set aside to cool just a bit.
• In a small bowl, whisk together flour, cocoa powder, and salt. Set aside.
• In a mixing bowl, using an electric mixer fitted with a whisk attachment, whisk together the eggs and sugar for two minutes until light and fluffy.
• Continue mixing and carefully stream in the melted butter chocolate mixture until combined. Switch to a spatula and fold in the dry flour mixture until brownie batter forms. Avoid overmixing.

Pumpkin Cheesecake

• With an electric mixer, beat together the softened cream cheese, sugar, pumpkin pie spice, and vanilla extract. Once combined, continue to mix in the egg and pumpkin until a smooth uniform mixture forms.

Assembling Pumpkin Cheesecake Swirl Chocolate Fudge Brownies

• Pour the brownie batter into the prepared (greased with nonstick spray and parchment paper lined) 9x13" pan. Then scoop dollops of the pumpkin cheesecake mixture randomly over top of the brownie batter, but without totally covering it. Take a butter knife or long skewer and gently swirl the pumpkin cheesecake mixture all around the brownie batter. This will create a random marble swirl effect.
• Bake in the oven for about 35 minutes. The top should look shiny like a typical crinkly brownie top, and baked firm without any jiggle in the middle. If you see movement on top when gently shaking the pan, bake for a few minutes longer.
• Let the brownies cool to room temperature before removing from the pan by using the parchment paper overhang to lift the brownies out and on to a cutting board. Slice into 24 even squares and enjoy! Note that they will need to chill a little and "set" before cutting.