Soft, moist, Pumpkin Swirl Cheesecake Brownies are rich and delicious, full of fall flavor and such a great after school treat!
I was super excited to get the blog I got this month. I’ve visited her often, she posts the most delicious yummy desserts! My Secret Recipe Club blog is Secrets From The Cookie Princess.
As soon as I saw it was her, I thought “This will be easy!”. Except it wasn’t.
There were too many yummy things I wanted to make.
After a few days, we settled on her Cheesecake Brownies, which works out well, since the theme on my blog this week is Pumpkin.
These brownies were fun to make, my daughter loved getting involved and oh my goodness, they are like little slices of melty goodness in your mouth.
P.S. You might consider nuking a brownie for about 10 seconds before you eat it, just to enjoy the melty goodness we all discovered.
These brownies are absolutely delicious, Colleen, they are being added to our Fall Cooking recipes!
Printable recipe for Pumpkin Swirl Cheesecake Brownies is below.
Pumpkin Swirl Cheesecake Brownies
- 2 sticks butter, softened
- 2 cups and 3 tablespoons sugar, divided
- 2 teaspoons vanilla extract
- 5 eggs
- 3/4 cup cocoa powder
- 1 short cup flour (1 cup minus 1 Tablespoon)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 3 ounces cream cheese, softened
- 1/2 cup canned pure pumpkin (not pumpkin pie mix)
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
Cream together butter and 2 cups sugar. Add the vanilla and mix until smooth. Beat 4 eggs and add to the creamed mixture and mix well, scraping sides of bowl if necessary. (Ignore the fact that my daughter did not scrape the sides of the bowl yet.)
In a separate bowl, sift together cocoa powder, flour, baking powder and salt.
Switching to a paddle attachment, gradually add to the wet ingredients, mixing well after each addition. Fold in the chocolate chips.
Liberally grease a 9 x 13 inch pan (I used a heavy dose of cooking spray). Pour 3/4 of the batter into pan and smooth evenly.
In a small bowl, beat the cream cheese until smooth.
Add pumpkin, 3 Tablespoons sugar, remaining egg, cinnamon and nutmeg and mix on low until smooth.
Spoon pumpkin filling evenly over the pan of brownies. Then spoon remaining brownie batter over the pumpkin filling. Use a knife or spatulas to swirl and create a marbled design. (Please also ignore that my daughter reserved too much chocolate batter and so the marbled effect is below and not so much on top. lol)
Bake at 350 degrees on the middle rack for about 25 minutes. Remove from oven and jiggle the pan; if the middle jiggles sloppily, put it back in the oven and bake for 2-4 minutes. Keep doing this until cracks just start to appear and the middle JUST stops jiggling. (I baked for 45 minutes, in 4 minute increments after 25 minutes.)
Remove from oven and cool on wire rack. When completely cool, cut into squares.
Makes 24 brownies.