Yield: 6 servings (sounds small, so double the recipe)
1 18 oz. box fudge brownie mix
oil, water, eggs (as called for on box)
1/4 tsp instant coffee granules (if you don't have these, just leave them out)
1 C canned pumpkin puree
1 8 oz. cream cheese, softened
1/4 C sugar
1 large egg
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp allspice, optional
Preheat oven to 350 F degrees.
Lightly grease an 8x8 or 9x9 baking dish with butter or non-stick spray.
In a large bowl or mixer, beat together pumpkin puree, cream cheese, sugar, and egg, until combined.
Add cinnamon, nutmeg, and allspice. Stir until combined.
In a separate bowl, prepare brownie mix, according to package directions. Stir in instant coffee granules.
Pour 3/4 brownie batter into greased baking dish. Cover evenly with pumpkin mixture.
Pour remaining brownie batter over the layer of pumpkin and drag a knife through the mixture to create marbled pattern.
Note: only drag a few lines with the knife. Too many and your pumpkin and chocolate will just look muddy.
Bake for 40-50 minutes, or until toothpick inserted in center comes out mostly clean.
Let cool 15 minutes before cutting into squares.