1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal later.
2. In a large bowl, whisk together the melted butter and sugar until fully combined and glossy. This reminds me of how my mum would always insist on fully creaming the butter and sugar for her cakes—she said it made all the difference.
3. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract. The batter should feel silky and thick.
4. In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Slowly fold these dry ingredients into the wet mixture, being careful not to overmix. The batter will be thick and fudge-like.
5. For the cheesecake swirl, beat the softened cream cheese until smooth in a medium bowl. Add the pumpkin purée, sugar, egg, cinnamon, nutmeg, cloves, and vanilla. Mix until creamy and well blended. I always taste the filling here—just a little spoonful to check the spices are just right.
6. Pour half of the brownie batter into the prepared pan, spreading it evenly with a spatula.
7. Drop spoonfuls of the pumpkin cheesecake mixture over the brownie batter, then spoon over the remaining brownie batter. Using a butter knife or skewer, gently swirl the two batters together to create a marbled effect. Don’t over-swirl—you want those lovely distinct ribbons.
8. Bake for 35-40 minutes, or until the edges are set and a toothpick inserted into the chocolate part comes out with just a few moist crumbs. The cheesecake swirl will remain slightly soft and creamy.
9. Allow the brownies to cool completely in the pan before lifting out with the parchment paper. Chilling them for an hour will help the swirl set and make slicing easier.

One of my fondest memories is pulling these brownies from the oven and feeling that warm, spicy aroma fill the kitchen. It’s the sort of smell that invites everyone to gather round and share stories over a steaming cup of tea.