Pumpkin Cheesecake Swirl Brownies
Servings: 16
Pumpkin cheesecake swirl brownies are the perfect combination of chocolate and pumpkin! SUPER fudgy brownies with creamy pumpkin cheesecake!
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Ingredients
Brownie Layer
- 3oz / 85g dark chocolate, chopped (I used 55% cacao)
- ½ cup / 113g unsalted butter, diced
- ½ teaspoon instant espresso powder
- 2 large eggs
- ½ cup / 100g light brown sugar
- ½ cup / 100g granulated sugar
- ½ tablespoon vanilla extract
- ¼ cup / 30g all-purpose flour
- ½ tablespoon dutch processed cocoa powder
- ½ teaspoon fine sea salt
Pumpkin Cheesecake Layer
- 4oz / 113g cream cheese
- 2 tablespoons / light brown sugar
- ¼ cup / pumpkin purée
- 1 tablespoon / all-purpose flour
- 1 egg yolk
- ¼ teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon fine sea salt
Instructions
Brownie Layer
- Preheat the oven to 325°F/160°C and line an 8x8 inch / 20x20 cm square pan with parchment paper and set aside.
- In a heat-proof bowl, add the butter and chocolate. Heat over a double boiler until melted. Take the bowl off the heat and stir in the instant espresso powder. Set aside until cooled.
- In a large bowl, beat together the eggs, light brown sugar and granulated sugar until it turns fluffy and lighter in color. Add the vanilla extract.
- Pour the cooled chocolate mixture into the egg mixture while stirring. Sift in the flour, cocoa powder, and salt. Mix until smooth and pour into the pan. Set aside.
Pumpkin Cheesecake
- In a bowl, cream together the cream cheese and sugar. Add the rest of the ingredients and mix using a spatula, being careful not to incorporate air into the mixture.
- Using a spoon, place dollops of the cheesecake batter on the brownie layer. Using a skewer or chopstick, swirl the two batters.
- Bake in the preheated oven for 40-45 minutes. Let it cool in the pan completely before lifting it out to cut and serve.
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