Pumpkin Cheesecake Brownies
Fudgy and chewy, these pumpkin cheesecake brownies are the perfect dessert to make for the season!
Servings: 16 bars
Ingredients
For the Brownie Batter:
- 6 tablespoons Unsalted Butter
- 2 ounces Unsweetened Baking Chocolate
- ¾ cup Granulated Sugar
- ¾ cup Light Brown Sugar (Packed)
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- ¼ cup Cocoa Powder
- ½ teaspoon Kosher Salt
- ½ cup All-Purpose Flour
For the Pumpkin Cheesecake Batter:
- 4 ounces Cream Cheese
- ⅔ cup Pumpkin Puree
- 1 Large Egg
- ¼ cup Granulated Sugar
- 1 teaspoon Ground Cinnamon
- ¼ teaspoon Ground Ginger
- ¼ teaspoon Ground Nutmeg
Instructions
For the Brownie Batter:
- Preheat oven to 350°F and lightly spray one 9×13 inch OR two 8×8 inch pans with non-stick spray.
- In a heavy bottomed sauce pan, double boiler, or microwave, melt the butter and unsweetened chocolate together until just melted. Set aside to cool slightly.
- In a large bowl, add the melted butter and chocolate, and whisk until combined.
- Add the sugars and vanilla and whisk vigorously until all of the sugar is combined.
- Add the eggs, one at a time, whisking to make sure the whole egg is evenly incorporated before adding the next.
- Sift the cocoa powder into the mixture using a sift or a fine mesh sieve. (You can skip sifting it, however it helps to relieve your brownies of cocoa clumps which are very unpleasant to bite into.
- In a separate, medium sized bowl, add the flour and the salt. Mix them thoroughly.
- Add the flour to the rest of the ingredients. The mixture will be very thick and you might have to switch from a whisk to a spatula to finish incorporating the flour.
For the Pumpkin Cheesecake Batter:
- In a medium-sized bowl, using a hand mixer, beat the cream cheese until light and fluffy, 1-2 minutes. Add the pumpkin and mix until homogeneous. Add the egg, sugar, and spices. Beat for 3-4 minutes until light and fully mixed. Now you are ready to assemble your brownies!
- Reserve 1/2 cup of brownie batter and set it to the side. Pour the remaining brownie batter into prepared pan. Pour the pumpkin cheesecake batter on top of the brownie batter. Using a spoon dollop the reserved ½ cup of brownie batter on top of the pumpkin cheesecake layer in little blobs. When you have used it all, take a knife and swirl the batters together to give it the cool look. Bake in preheated oven for 25-35 minutes.
- Once cooked, allow to cool for 15 minutes before cutting and eating. I like to keep mine in the fridge, they're so good cold!