Pumpkin Cheesecake Brownies

[Honoria]

PUMPKIN CHEESECAKE BROWNIES





Ingredients


Brownie Batter


3/4 cup butter melted

1 cup sugar

1 tsp vanilla extract

2 eggs

1/2 cup all-purpose flour

1/2 cup cocoa powder unsweetened

1/4 tsp salt

2 tsp cinnamon


Cheesecake Batter


8 oz cream cheese softened

1 egg

1/3 cup sugar

1/4 cup all-purpose flour

1/2 cup canned pumpkin

1 tsp vanilla extract

1/2 tsp cinnamon

1 tsp pumpkin spice


Instructions

Preheat your oven to 350 F degrees. Spray an 8x8 inch baking pan with cooking oil then line it with parchment paper.



In the bowl of your mixer add melted butter, sugar, vanilla extract and mix well until well combined. Add in the eggs and continue beating until light and fluffy.



In another bowl, combine the dry ingredients for the brownie batter, then gradually add them into the butter mixture and mix until well combined and smooth.



In a large bowl, add the cream cheese and beat it until smooth. Add the rest of the cheesecake batter ingredients and and mix until well combined and smooth.



Spread about 2/3 of the chocolate batter into the prepared pan and smooth it out with a spatula. Spread the cheesecake batter over the brownie batter. Add remaining brownie batter over cheesecake batter by spoonfuls. Swirl the batters together by running a butter knife or a skewer back and forth through the pan.



Place the baking pan in the oven and bake for 40 to 50 minutes (mine took 50 min), or until center is set. Cool completely on wire rack and chill before cutting and serving.



Recipe Notes

If you want two perfect layers as seen in the photos (at link), when you're swirling with a skewer, make sure you mostly only swirl the top two layers and don't touch the bottom brownie layer.


Store your leftover brownies in an airtight container on the counter for up to 3 days, or in the fridge for up to 5 days.

link