Directions 1. Preheat oven to 350°F. Lightly grease an 8-inch-square baking pan. In a bowl, stir together cream cheese, 1/4 cup of the sugar, canned pumpkin, 1 of the eggs, 2 tablespoons of the flour, and 1/2 teaspoon of the cinnamon; set aside.
2. Place chocolate and butter in a metal bowl and heat over a pot of simmering water, stirring until completely melted. Remove mixture from heat and stir in the remaining 1/2 cup sugar. Mix in 2 eggs, one at a time. Gently stir in the remaining 1 cup flour, cocoa powder, beer, vanilla extract, baking powder, cayenne, salt, and remaining 1/2 teaspoon cinnamon.
3. Scrape half the chocolate batter into the prepared baking pan and spread evenly. Spread half the pumpkin mixture on top, then add the remaining chocolate mixture on top of that and spread evenly. Top with the remaining pumpkin mixture. Gently swirl batter with a butter knife. Bake for about 30 minutes, or until an inserted toothpick comes out clean. Let cool before slicing.
Nutritional Facts per serving
Calories 165 cal
Fat 7.6 g
Saturated fat 3.8 g
Cholesterol 44.5 mg
Sodium 78 mg
Carbohydrates 23.9 g
Total sugars 13.7 g
Dietary fiber 2.8 g
Protein 3.4 g
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