Keto Pumpkin Fudge Brownies

Instructions

1. Position a rack in the lower third of the oven and preheat to 350°F. Line an 8” x 8” baking pan with parchment paper. Set aside.
2. To make the pumpkin layer, add cream cheese and Splenda Monk Fruit Sweetener to a bowl. Mix using an electric mixer until creamy and smooth. Mix in the egg, vanilla extract, and pumpkin pie spice until fully combined. Mix in pumpkin puree. Set aside.
3. To make the fudge layer, in a microwave-safe bowl, combine butter and dark chocolate. Microwave for 30 seconds until melted; stir until smooth.
4. In a bowl, combine almond flour, Splenda Monk Fruit Sweetener, cocoa powder, and baking powder.
5. In a bowl using an electric mixer, beat eggs until frothy. Add chocolate mixture and vanilla extract and mix to blend. Slowly add dry ingredients, mixing on low speed until smooth.
6. Pour 2/3 of the fudge brownie mixture into prepared pan, followed by the pumpkin layer. Add the remaining brownie batter in 4 dollops and swirl the two batters together using a knife.
7. Bake for 27-35 minutes or until the brownies are set but still slightly moist to the touch.
8. Allow brownies to cool completely on a rack. Lift brownies using the edges of the parchment paper and cut into 16 squares. To get extra clean edges, place in the freezer for 10 minutes prior to cutting.