Description
Delightful brownies combined with rich chocolate and creamy pumpkin cheesecake, perfect for fall gatherings.
Ingredients
Scale
- 1 cup unsalted butter
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 8 oz cream cheese
- 1/2 cup pumpkin puree
- 1/2 teaspoon pumpkin pie spice
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Melt 1 cup of unsalted butter in a mixing bowl and add in 2 cups of sugar; mix until smooth.
- Incorporate 4 large eggs, one at a time, mixing well after each addition.
- Add 1 teaspoon of vanilla extract and mix.
- Mix together 1 cup of all-purpose flour, 1/2 cup of cocoa powder, and 1/2 teaspoon of salt in another bowl.
- Combine the dry ingredients with the wet ingredients gently, being careful not to overmix.
- Layer half of the brownie batter into the prepared baking dish.
- Make the pumpkin cheesecake mixture by beating 8 oz of cream cheese, then mixing in 1/2 cup of pumpkin puree and 1/2 teaspoon of pumpkin pie spice.
- Dollop the pumpkin cheesecake mixture over the brownie batter and swirl it together. Spread the remaining brownie batter on top and swirl again.
- Bake for 30-35 minutes or until a toothpick comes out with moist crumbs.
- Cooldown in the dish before cutting into squares.
Notes
These brownies can be made ahead of time and stored in the fridge for even better flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 29g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 100mg