Pumpkin Cheesecake Brownies

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Cooking spray
1/2 c. (1 stick) unsalted butter
3 oz. chocolate (60% cacao), chopped
1 tsp. pure vanilla extract
1/2 tsp. espresso powder
1/2 tsp. kosher salt
3/4 c. (150 g.) granulated sugar
1/4 c. (50 g.) packed light brown sugar
2 large eggs, room temperature
1/2 c. (60 g.) all-purpose flour
1/4 c. (20 g.) unsweetened cacao powder
8 oz. cream cheese, room temperature
1 large egg
1/2 c. canned pumpkin puree
1/3 c. granulated sugar
1/4 c. all-pupose flour
1 tsp. pumpkin pie spice
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
Unsweetened cocoa powder, for dusting (optional)

How to: 

Preheat oven to 350°. Grease an 8″x8″ metal baking pan with cooking spray. Line pan with foil, leaving an overhang on 2 opposite sides. Grease foil with cooking spray.
Step 2In a small pot over medium heat, melt butter. Remove from heat, add chocolate, and stir with a rubber spatula until melted and smooth. Stir in vanilla, espresso powder, and salt.
Step 3In a large bowl, whisk granulated sugar and brown sugar. Whisk in chocolate mixture until smooth. Add eggs, one at a time, whisking to blend after each addition, then continue to whisk until batter is well combined, about 30 seconds more. Fold in flour and cocoa powder with a spatula just until combined.
In a large bowl, using a handheld mixer on medium-high speed, beat cream cheese until smooth, 2 to 3 minutes.
Add egg, pumpkin puree, granulated sugar, flour, pumpkin pie spice, vanilla, and salt and continue to beat until well combined and smooth.
Pour brownie batter into prepared pan. Using a spatula, spread in an even layer. Top brownie batter with pumpkin cheesecake batter and gently spread, making sure not to merge layers together.
Bake brownies until set and a tester inserted into the center comes out with a few crumbs attached, 40 to 50 minutes. Let cool before slicing. Dust with cocoa powder (if using).



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