• Mill your wheat and set aside.
• Preheat oven to 350℉. Prepare a 9"x13" baking dish by lining with parchment paper. These pre-cut parchment sheets are PERFECT for lining your pan and goes up the sides just the right amount!
• Start by cracking your 6 eggs into your mixer fitted with the whisk attachment or similar. Add the sugar to your eggs. Whisk on medium speed until you achieve a ribbon consistency. You want your batter to fall back into the bowl like a ribbon folding over on itself when you lift the whisk out of the bowl. It usually takes me 3-5 minutes on 2nd speed in my Ankarsrum mixer to reach this ribbon state.
• While this is whipping, I put the butter in a saucepan to melt, or in a microwave safe bowl in the microwave. Set aside to cool.
• Once you get your eggs and sugar to "ribbon" stage, slowly sprinkle in your cacao powder while the mixer is running on low.
• Next, pour in your melted butter and vanilla.
• Finally, add the flour, salt and chocolate chips. We do not want to over mix here. Be sure and scrape the sides of your bowls as you add these in on low speed and just add until incorporated. Your batter will be very thick and you want to work fast as it will continue to stiffen the longer you wait to scoop it into your prepared pan.
• Pour the batter into your pan and use your rubber spatula to smooth it out as best you can. It will level out as it cooks, but you want it to start out as even as possible.

Pumpkin Cheesecake Batter

• If you are using Cream cheese, you will want to cream your cream cheese, heavy cream and sugar together first. If you will use greek yogurt, you will leave the cream out and just whisk yogurt and sugar together.
• Add Vanilla, pumpkin puree and spices.
• Crack eggs in one at a time, whisking between each addition.
• Pour the batter on top of the brownie batter already in the pan.
• Sprinkle a hand full of chocolate chips on the top of the cheesecake batter.
• Bake at 350 ℉ degrees for 40minutes, rotating halfway through.
• Make sure you allow the pumpkin cheesecake brownies to cool completely before cutting. These brownies are VERY gooey. Be sure to clean your knife periodically under hot water to make clean cuts. Store in an airtight in the fridge for a week or freezer for 3 months.