Pumpkin Cheesecake Brownies
Oct 25, 2021 19:01:09 GMT -5
Post by bloodbought on Oct 25, 2021 19:01:09 GMT -5
Looks like it's that time of year again! 😊
Pumpkin Cheesecake Brownies
Prep Time15 minutes
Cook Time40 minutes
Total Time45 minutes
Servings16
Ingredients
Brownies
1 brownie box mix or make your own (recipe below)
1 cup semi sweet chocolate chips
Cheesecake Layer
8 oz cream cheese softened
1/2 cup granulated sugar
1 egg room temperature
1/2 tsp vanilla extract
2/3 cup pumpkin pure canned pumpkin, not pumpkin pie filling
2 teaspoons pumpkin pie spice
Instructions
Preheat your oven to indicated temperature on box mix or brownie recipe. Mine was 350F.
Lightly spray an 9-inch square baking pan with cooking spray. Line with parchment paper leaving an overhang for easy removal. Alternatively, line a 9 inch square pan with foil and spray lightly with cooking spray. Set aside.
Prepare the brownie mix as directed using ingredients indicated on the box. Stir in chocolate chips and set aside.
Cheesecake Layer
Using a stand mixer or hand held mixer, beat the cream cheese until light and fluffy.
Add in the sugar and beat until combined. Beat in the egg and vanilla extract until smooth.
Add in pumpkin and pumpkin pie spice and mix until smooth and combined.
Spread half of the brownie batter into the prepared pan and smooth the top with a spatula.
Spoon the cheesecake filling over the top of the brownie batter and carefully spread into a thin layer with an offset spatula.
Spoon the remaining brownie batter over the top and drag the tip of a knife through the batter to create a swirl pattern.
Bake for 40 to 45 minutes or until an inserted toothpick comes out with a few moist crumbs. (Watch the brownies closely after 40 minutes. Don't rely on the time so much as the inserted toothpick.)
Let cool completely in pan. Use the parchment paper or foil overhang to pull the brownies out and cut into squares.
Store leftovers in an airtight container.
link
Brownies
12 ounces semi-sweet or bittersweet chocolate chips
6 tablespoons unsalted butter cut into small cubes
¾ cup granulated sugar
1 teaspoon vanilla extract
3 eggs room temperature
¼ cup unsweetened cocoa powder
â…“ cup cornstarch
½ teaspoon salt
1 cup mini semi-sweet chocolate chips
Instructions
Preheat the oven to 350°F.
Lightly spray an 9-inch square baking pan with cooking spray. Line with parchment paper leaving an overhang for easy removal.
In a large bowl, combine chocolate chips and butter. Melt in 30-second increments, on high heat in the microwave, stirring in between.
Stir in sugar and vanilla until completely combined.
Add eggs one a time, stirring in between until combined.
In a small bowl, whisk together cocoa powder, cornstarch, and salt.
Add dry mixture to wet mixture and stir vigorously until the mixture is smooth and begins to pull away from the sides of the bowl. This will take one or two minutes.
Stir in the mini chocolate chips.
Bake for 30 to 35 minutes or until an inserted toothpick comes out with a few moist crumbs. (Watch the brownies closely after 30 minutes. Don’t rely on the time so much as the inserted toothpick.)
Let cool completely in pan. Use the parchment paper overhang to pull the brownies out and cut into squares.
Store in an airtight container in the refrigerator.
link
Pumpkin Cheesecake Brownies
Prep Time15 minutes
Cook Time40 minutes
Total Time45 minutes
Servings16
Ingredients
Brownies
1 brownie box mix or make your own (recipe below)
1 cup semi sweet chocolate chips
Cheesecake Layer
8 oz cream cheese softened
1/2 cup granulated sugar
1 egg room temperature
1/2 tsp vanilla extract
2/3 cup pumpkin pure canned pumpkin, not pumpkin pie filling
2 teaspoons pumpkin pie spice
Instructions
Preheat your oven to indicated temperature on box mix or brownie recipe. Mine was 350F.
Lightly spray an 9-inch square baking pan with cooking spray. Line with parchment paper leaving an overhang for easy removal. Alternatively, line a 9 inch square pan with foil and spray lightly with cooking spray. Set aside.
Prepare the brownie mix as directed using ingredients indicated on the box. Stir in chocolate chips and set aside.
Cheesecake Layer
Using a stand mixer or hand held mixer, beat the cream cheese until light and fluffy.
Add in the sugar and beat until combined. Beat in the egg and vanilla extract until smooth.
Add in pumpkin and pumpkin pie spice and mix until smooth and combined.
Spread half of the brownie batter into the prepared pan and smooth the top with a spatula.
Spoon the cheesecake filling over the top of the brownie batter and carefully spread into a thin layer with an offset spatula.
Spoon the remaining brownie batter over the top and drag the tip of a knife through the batter to create a swirl pattern.
Bake for 40 to 45 minutes or until an inserted toothpick comes out with a few moist crumbs. (Watch the brownies closely after 40 minutes. Don't rely on the time so much as the inserted toothpick.)
Let cool completely in pan. Use the parchment paper or foil overhang to pull the brownies out and cut into squares.
Store leftovers in an airtight container.
link
Brownies
12 ounces semi-sweet or bittersweet chocolate chips
6 tablespoons unsalted butter cut into small cubes
¾ cup granulated sugar
1 teaspoon vanilla extract
3 eggs room temperature
¼ cup unsweetened cocoa powder
â…“ cup cornstarch
½ teaspoon salt
1 cup mini semi-sweet chocolate chips
Instructions
Preheat the oven to 350°F.
Lightly spray an 9-inch square baking pan with cooking spray. Line with parchment paper leaving an overhang for easy removal.
In a large bowl, combine chocolate chips and butter. Melt in 30-second increments, on high heat in the microwave, stirring in between.
Stir in sugar and vanilla until completely combined.
Add eggs one a time, stirring in between until combined.
In a small bowl, whisk together cocoa powder, cornstarch, and salt.
Add dry mixture to wet mixture and stir vigorously until the mixture is smooth and begins to pull away from the sides of the bowl. This will take one or two minutes.
Stir in the mini chocolate chips.
Bake for 30 to 35 minutes or until an inserted toothpick comes out with a few moist crumbs. (Watch the brownies closely after 30 minutes. Don’t rely on the time so much as the inserted toothpick.)
Let cool completely in pan. Use the parchment paper overhang to pull the brownies out and cut into squares.
Store in an airtight container in the refrigerator.
link
