Pumpkin and Chocolate Brownies

Method

1. Preheat the oven. Bake the pumpkin until soft and dry, then let it cool until lukewarm.
2. Blend the lukewarm pumpkin into a smooth puree.
3. For the brownie batter, melt the dark chocolate and butter together until smooth.
4. When the chocolate mixture is lukewarm, add the white sugar, brown sugar, eggs, pumpkin puree, and a pinch of salt. Mix well.
5. Add the flour, baking powder, ginger, cinnamon, and nutmeg. Mix again, then set aside a small amount of batter for decoration.
6. Pour the remaining brownie batter into a 20x20 cm pan lined with parchment paper.
7. For the cream topping, combine cream cheese, the remaining pumpkin puree, sugar, and the spice mix (ginger, cinnamon, nutmeg). Mix well, then add the egg and continue mixing.
8. Pour the cream mixture over the brownie batter in the pan. Level it with a spatula.
9. Drop dollops of the reserved brownie batter onto the cream layer, then swirl with a toothpick to create a marbled effect.
10. Bake until set. Let cool, then serve.