Pumpkin Cheesecake Brownies
Ingredients
Brownie Batter
-
½
cup
unsalted butter
-
1
cup
lightly packed brown sugar
-
¼
cup
Dutch process cocoa powder
-
2
tablespoons
Dutch process cocoa powder
-
½
teaspoon
baking powder
-
½
teaspoon
kosher salt
-
½
teaspoon
espresso powder
-
2
teaspoons
pure vanilla extract
-
2
large
eggs
-
¾
cup
whole wheat flour
-
1
cup
semi-sweet chocolate chips
Pumpkin Cheesecake Batter
-
4
ounces
reduced fat cream cheese
-
½
cup
pumpkin purée
-
¼
cup
granulated sugar
-
¼
cup
all purpose flour
-
2
teaspoons
pumpkin pie spice
-
1
teaspoon
pure vanilla extract
-
1
large
egg
Instructions
- Preheat the oven to 350°F and grease a skillet.
- Melt the butter and mix with brown sugar, then add cocoa powder, baking powder, salt, espresso powder, and vanilla.
- Cool slightly and whisk in eggs one at a time, then stir in flour and chocolate chips.
- In a separate bowl, beat cream cheese and pumpkin until smooth, then mix in sugar, flour, spices, vanilla, and egg.
- Layer half of the brownie batter in the skillet, followed by pumpkin cheesecake batter, then the remaining brownie batter and pumpkin cheesecake batter.
- Gently swirl the batters together and bake for 35-45 minutes until a toothpick comes out with a few wet crumbs.
- Let cool, cut into wedges, and serve.
Nutrition Facts (estimated)
Servings
10 brownies
Calories
386
Total fat
20g
Total carbohydrates
49g
Total protein
6g
Sodium
20mg
Cholesterol
81mg
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