Pumpkin Cheesecake Brownies

Looking for a healthy (ish) dessert for turkey day that tastes like it’s naughty AF?!
I’ve got you with these Pumpkin Cheesecake Brownies! 🎃

Grain free, Paleo-friendly & low in sugar!

Ingredients:
@SimpleMills almond flour brownie mix
1/3 of pumpkin from the can (a little less than half the can)
6 oz of cream cheese (I used organic, probiotic @nancysyogurt)
3 Tbsp @lakanto monk fruit sweetener (or coconut sugar)
1 Tbsp Pumpkin pie spice
1/2 bar of @lilys_sweets baking chocolate (you can use any chocolate you’d like)

Preheat your oven to 375 deg.
Leave your cream cheese out of the fridge to soften while preparing the brownies.
Prepare the brownie mix per directions on the box.
Line a 9x9 baking pan with parchment paper and spread your brownie batter out evenly. Bake for 10 mins.
While your brownies bake, melt your chocolate bar and prepare the pumpkin cheesecake:
Mix thoroughly cream cheese, pumpkin, monk fruit and pumpkin pie spice. Bring out the brownies, let cool for at least 10 mins. Layer your pumpkin cream cheese on top. Put small dollops of chocolate in the cream cheese mixture and marble. (If confused on how to, there are videos on YouTube!)
Put back in the oven for another 30 mins. Start checking on them when 10 mins out.
Let them cool for at least 5 minutes before cutting.