Step 1

Preheat your oven to 350°F (180°C) and line a rectangular brownie tin with non-stick baking parchment.

Step 2

Sift the flour, baking powder, cocoa powder, salt and cinnamon into a large bowl. Stir through the brown sugar and set aside.

Step 3

In the meantime, melt the vegan chocolate over a double boiler on the stove. Make sure to keep it on low heat to avoid burning the chocolate and make sure the bowl doesn't touch the water.

Step 4

Add the plant milk, pumpkin puree, melted chocolate and maple syrup to the dry ingredients whisk to combine until no lumps are left - but make sure not to overmix!

Step 5

To prepare the cheesecake mix, combine the vegan yogurt, pumpkin puree, maple syrup, cinnamon, ginger, nutmeg and cloves in a blender. Dissolve the cornstarch in a small amount of plant milk or water and stir it into the cheesecake mix.

Step 6

Transfer the brownie mixture into the lined brownie tin and spoon the cheesecake mixture on top. Use a toothpick to swirl both batters.

Step 7

Bake in the preheated oven for 40-45 minutes or until the top is glossy.

Step 8

Carefully remove your brownies from the oven and allow for them to cool almost entirely before slicing. This should take about 30 minutes.

Step 9

Cut your brownies into 9 equal slices and enjoy them on their own or with a dollop of delicious vegan ice cream!