Pumpkin Cheesecake Chocolate Brownies (Print Version)
Fudgy brownies with pumpkin cheesecake layers and a touch of cinnamon spice.
# Ingredients:
→ Pumpkin Cheesecake Filling
01 -
3/4 cup pumpkin puree
02 -
3 ounces cream cheese or vegan cream cheese, softened
03 -
1/3 cup powdered sugar, sifted
04 -
1/2 teaspoon ground cinnamon
05 -
1/4 teaspoon pumpkin pie spice, optional
06 -
1/4 teaspoon pure vanilla extract
→ Chocolate Brownie Layer
07 -
1 cup all-purpose flour, spelt flour, or gluten-free flour blend
08 -
3/4 cup unsweetened cocoa powder
09 -
1/4 cup Dutch-process cocoa powder
10 -
1/2 teaspoon salt
11 -
1/2 teaspoon baking powder
12 -
2/3 cup granulated sugar
13 -
1/2 cup packed light brown sugar
14 -
2 tablespoons cornstarch or ground flax seeds
15 -
1 cup water
16 -
2/3 cup coconut oil or unsalted butter, melted
17 -
1 tablespoon pure vanilla extract
# Steps:
01 -
Combine pumpkin puree, cream cheese, powdered sugar, cinnamon, pumpkin pie spice, and vanilla extract in a large mixing bowl. Beat with a stand mixer or hand mixer on medium speed until the mixture is completely smooth and creamy.
02 -
Preheat oven to 325°F. Grease a 9×13 inch baking pan with oil or line with parchment paper. Set aside.
03 -
In a large bowl, whisk together flour, unsweetened cocoa powder, Dutch-process cocoa powder, salt, baking powder, granulated sugar, brown sugar, and cornstarch until thoroughly blended.
04 -
Pour water, melted coconut oil or butter, and vanilla extract into the dry ingredients. Mix with a spatula just until smooth and evenly combined. Do not overmix.
05 -
Spread brownie batter evenly in the prepared pan. Drop spoonfuls of the pumpkin cheesecake mixture over the brownie batter. Use a spoon or knife to gently swirl the two mixtures together for a marbled effect.
06 -
Place the pan on the center rack and bake for 30 minutes, or until brownies are just set and slightly underbaked in the center.
07 -
Remove baking pan from the oven and allow brownies to cool in the pan. Cut into squares once cooled and serve.
# Notes:
01 -
Swirl the pumpkin layer gently through the brownie batter to create a distinct marbled appearance. For best texture, slice the brownies only after they have fully cooled.