Pumpkin Pecan Layered Brownies

Pumpkin Layer

Preheat the oven to 350°F. Line a 9"x9" baking pan, buttered and lined with parchment paper.
For the pumpkin layer, in a stand mixer fitted with a paddle attachment, beat the cream cheese on high for several minutes. Scrape down the sides of the bowl and add the pumpkin, egg, sugar, and pumpkin pie spice. Beat on medium speed until smooth. Pour the mixture into a small bowl and set aside. Give the mixer bowl and paddle a quick wash because you Weill need it again for the brownie batter.

Brownie Layer

For the brownies, in a double boiler over medium heat, or a small heatproof bowl set over simmering water, melt the chocolate and butter and whisk to combine, Remove from the heat and se aside.
Ona large piece of parchment paper, sift the flour, cocoa and salt. Set aside.
In a stand mixer firtted with a paddle attachment, beat the eggs and sugar on high speed until very pale yellow. Turn the mixer speed to medium and carefully add the melted chocolate. Scrape down the sides of the bowl.
Turn the. mixer speed to low and slowly add the dry ingredients. Scrape the sides of the bowl and beat again.

Assemble Brownies

Pour half of the brownie batter into the prepared pan. Use a small offset spatula or the back of a spoon to spread it evenly. top with the pumpkin layer and gently spread it across the bottom layer. Work slowly to avoid mixing the two laters together as best you can. Sprinkle the pecans over the pumpkin layer and then top with the remaining brownie batter, again using the offset spatula or spoon to help spread it evenly.
Bake for 30 minutes, or until a wooden skewer inserted in the center of the brownies comes out clean.
Remove the brownies from the oven and allow them to cool completely in the pan. Once cool, you can gently life the brownie slab from the pan using the handles created by the parchment overhand and then cut into 16 pieces with a large knife.

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