Method :Preheat the oven to 350F. Line a square baking dish with parchment paper. To start, the pumpkin mixture. Using the food processor, blend the cream cheese with the sweetener until smooth. Add vanilla extract and egg. Mix well. Finish with the spices and
mash potatoes. Transfer to a bowl. For the brownie layer, combine all dry ingredients in a bowl. To book. In a bain-marie, melt the chocolate and butter. Put aside. Using a food processor, whisk the eggs until frothy (about a minute), add the vanilla extract and the bowl of chocolate and melted butter. Whisk until combined. Next, slowly combine the bowl of dry ingredients. Spread a first layer of brownie mixture (about 2/3 of the mixture) Then that of the pumpkin and add the remaining brownies. Using a knife, swirl the two mixtures. Bake for around thirty minutes or until the brownies are set but still soft to the touch. Cool and cut into 12 pieces evenly.