Pumpkin Cream Cheese Chocolate Brownies

• 1 Cup Butter
• 4 TBSP. Cocoa Powder
• 1 Cup Sugar (for the cocoa mix)
• 8 Large Eggs
• 3 Cups Sugar (for the batter)
• 4 tsp Vanilla
• 4 Cups Flour
• 2 tsp. Baking Powder
• 1/2 tsp Salt
• 2 Cups Pumpkin
• 6 TBSP Coconut Oil (or you can use canola oil)
• 8 tsp. Cinnamon
• 2 tsp. Ginger
• 1/2 tsp. nutmeg
• 2- 8oz. bricks of Cream Cheese
• 2/3 Cup sugar (for the cream cheese mixture)

Directions

Prepare a 9 x 13 pan with vegetable spray and set aside.  Preheat your oven to 350 degrees.

COCOA MIX: Melt 1 Cup butter, the cocoa powder and the 1 Cup sugar in a saucepan, stirring constantly until it is a smooth texture.

BATTER: Mix together with a mixer or Kitchenaid the eggs, 3 Cups of sugar and vanilla.  Then add in the flour, baking soda and salt and mix well.

DIVIDE your batter into thirds.

First 1/3:  Mix into the batter the pumpkin, oil, cinnamon, ginger and nutmeg. When it is completely mixed spread it into the bottom of the 9 x 13.

**I did 3 layers but I will do 4 layers next time.  I will explain how I will do it next time.

Second 1/3:  Mix into the batter the cocoa mix.  Set aside.

Third 1/3 of the batter:  Mix in the 2 bricks of cream cheese and the 2/3 Cup of sugar.

Take 1/2 of the cream cheese mixture and place on the pumpkin.  Then top with the Cocoa batter.  Top with the remaining Cream Cheese batter and bake at 350 degrees for about 1 hour.