Pumpkin Cheesecake Brownies2015-10-26
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Here we are, finally it’s almost Halloween and finally using the last of my pumpkin puree. Here we have Pumpkin Cheesecake Brownies, it’s essentially well as the name suggest, Pumpkin Cheesecake with an extra bunch of chocolate brownies. Very easy recipe and great for any fall festivities.
- 1 (8-ounce/226g) package cream cheese, softened
- 1/4 cup granulated sugar
- 1 cup pumpkin puree
- 1 large egg yolk
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- Brownie Layer:
- 1-1/2 cups all-purpose flour
- 4 tablespoon unsweetened cocoa powder
- 1 teaspoon salt
- 16 ounces (225 g) dark chocolate, coarsely chopped
- 1-1/2 cups unsalted butter
- 1-1/2 cups granulated sugar
- 1/2 cup firmly packed light brown sugar
- 6 large eggs, at room temperature
- 2 teaspoon pure vanilla extract
Preheat the oven to 350F. Line 9x13 with parchment paper.
In a bowl of a mixer, cream the cream cheese and sugar until smooth and creamy. Add the pumpkin, egg yolk, flour, cinnamon, nutmeg, allspice, and ginger until well blended. Cover and refrigerate while you make the brownie layer.
In a medium bowl, whisk together the flour, cocoa, and salt.
In a heatproof bowl, put in chopped chocolate and butter and microwave in 30 second increments, making sure to mix and stir every time. Once the chocolate is fully melted, add in both sugars while it's still warm. Mix well and let it cool down. Add 2 eggs to the chocolate mixture and gently whisk until just combined. Add the remaining egg and whisk until combined. Add the vanilla and whisk until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
Sprinkle the flour mixture over the chocolate mixture. Using a spatula, fold them gently together until just a bit of the flour mixture is visible.
Pour two-thirds of the batter into the prepared pan and smooth the top. Pour the pumpkin cheesecake mixture over the brownies and smooth into an even layer with the back of an offset spatula. Drop the remaining one-third of the brownie batter by heaping tablespoons here and there over the pumpkin layer. Use a knife to gently pull through the batters to create a swirl.
Bake, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it, 30 to 40 minutes. Let the brownies cool almost completely.