I've experimented with many pumpkin flavored desserts the past few years (You may remember this Pumpkin Pecan Cheesecake from last Thanksgiving), but have not yet tackled pumpkin brownies... until now.
It's no secret I love chocolate, and I love cheesecake. A few years ago I made David Lebovitz's Cheesecake Brownies, and they were to-die-for. In the spirit of the season, I decided to re-create this recipe incorporating pumpkin flavor. Here's my recipe for Spiced Pumpkin Cheesecake Brownies:
Ingredients:
Brownie Mixture:
6 T. unsalted butter, cut into pieces
4 oz. semisweet chocolate, coarsely chopped
2/3 cup sugar
2 eggs, at room temperature
1/2 cup flour
1 T. cocoa powder
1/8 tsp. salt
2 tsp. cinnamon
1 tsp. vanilla extract
1/2 cup chocolate chips
Pumpkin Cheesecake Mixture:
6 oz. cream cheese, softened
1 egg, at room temperature
1/3 cup sugar
2 T. flour
1/2 cup canned pumpkin
1/4 tsp. vanilla extract
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1. Line a 9" square baking pan with two layers of aluminum foil (bottom and sides). Lightly grease with non-stick cooking spray.
2. Preheat oven to 350 degrees.
3. Melt butter and chocolate in a medium saucepan over low heat. Stir to blend.
4. Remove melted chocolate from heat and beat in sugar and 2 eggs.
5. Mix in flour and next 3 ingredients, then add the vanilla and chocolate chips. Pour into prepared pan and smooth to even.
6. In a separate bowl, beat together the cheesecake mixture ingredients.
7. Spoon the cheesecake mixture over the brownie mixture. Then, use a dinner knife to swirl the batters gently.
8. Bake for 35 minutes (a toothpick inserted in the middle should come out clean).
9. Let cool in pan on a cooling rack for 10-15 minutes. Then, gently lift foil out of pan and peel it away.
10. Cut brownies into squares.
These will store in an airtight container for a few days... that is, if they last that long :)
Happy Fall Y'all!
These look fabulous!
ReplyDelete