For my Fall and chocolate lovers, this recipe knocks out two cravings at once. I used boxed brownies to save time and swapped out and added in a few ingredients! You can follow the box brownie recipe as is, but I highly recommend switching out the vegetable oil with butter, water with milk, and adding in some vanilla and instant espresso! The dairy increases the richness and the espresso really enhances the flavors… so so good!
Pumpkin cheesecake brownies are a delightful treat that combines the flavors of pumpkin, creamy cheesecake, and rich chocolate brownies, making them perfect for the fall season.
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Ingredients:
Brownies:
18 oz brownie mix of choice (I am following Ghirardelli’s measures)
1/4 cup milk (instead of water)
1/3 melted butter (instead of vegetable oil)
1 egg
1/2 cup semisweet chocolate chips
Pumpkin Cheesecake:
8 is pumpkin purée
6 oz cream cheese (softened)
3 tbsp granulated sugar
1 tsp cinnamon
Directions:
In a bowl, make the brownie mix according to the directions on the box. Adjust ingredients to fit your box mix. Fold in your chocolate chips and set aside.In a stand mixer, mix the pumpkin, cream cheese, sugar, and cinnamon until very smooth and light in color.
Pour half of the brownie mix into an 8x8 pan pan (lined with parchment paper) and spread it out so the entire bottom of the pan is covered.
Spoon the pumpkin filling onto the brownie batter then spread it out evenly.
Add in the remaining brownie batter and smooth out the top to cover the pumpkin layer.
Bake your brownies in a pre-heated 350F oven for 50-60 minutes.
Thank you!
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