1 � cup butter (3 sticks)
� pound bittersweet chocolate, chopped
8 large eggs
1 � cup dark brown sugar
2 cups granulated sugar
4 teaspoons vanilla extract
1 � teaspoons salt
2 � cups flour
1 pound cream cheese, softened
2 tablespoons cornstarch
1/2 cup apricot jam
1/2 cup pumpkin butter
Heat oven to 325 degrees Fahrenheit. Line two 9 x 13 baking pans with parchment paper
and lightly butter. Melt butter and chocolate. Whisk 6 eggs, brown sugar, and 1 1/2
cups granulated sugar together. Stir in 3 teaspoons vanilla, salt, melted chocolate, flour. Pour batter into one 9 x 13 prepared pan.
Topping
Beat cream cheese using a mixer on medium speed until fluffy. Add remaining 2 eggs, 1/2 cup sugar, 1 teaspoon vanilla, and cornstarch; beat until smooth and spread over 1 pan
of chocolate batter. Combine jam and pumpkin butter. Drop in spoonfuls onto cream cheese and draw swirls using a knife. Bake one with cheesecake batter topping and one pan of brownies with out.
Bake until center tests clean
, about 40 minutes. Cooking time will be shorter for pan without cheesecake batter topping.
Cool and punch out shapes using Fall-themed cutters.
(makes 2 dozen)