Pumpkin Cheesecake Swirl Brownies
For bigger hits of chocolate goodness, use chopped bittersweet chocolate in place of the chips. Hold on to the leftover pumpkin puree—it’s yummy stirred into your morning oatmeal or yogurt.
16 (2-inch) brownies
- 3/5cup white whole-wheat flour or all-purpose flour
- 1/2cup unsweetened cocoa powder
- 1/2teaspoon salt
- 1/4teaspoon ground cinnamon
- 2large eggs
- 1cup packed light brown sugar
- 1/4cup canola oil
- 1/4cup unseasoned canned pumpkin puree
- 1teaspoon vanilla extract
- 1/2cup bittersweet chocolate chips
- 4ounces reduced-fat cream cheese, at room temperature
- 1large egg
- 1/2cup unseasoned canned pumpkin puree
- 3tablespoons light brown sugar
- 1tablespoon white whole-wheat flour or all-purpose flour
- 1/2teaspoon ground cinnamon
- 1/4teaspoon ground nutmeg
- 1/4teaspoon vanilla extract
- 1/8teaspoon ground ginger
- Preheat oven to 350°F. Line an 8-inch-square baking pan with foil, leaving a 2-inch overhang on two sides (trim the two opposite sides, if desired). Lightly coat with cooking spray.
- To prepare brownie layer: Whisk 2/3 cup flour, cocoa, salt and 1/4 teaspoon cinnamon in a small bowl. Beat 2 eggs, 1 cup brown sugar, oil, 1/4 cup pumpkin and 1 teaspoon vanilla in a large bowl with an electric mixer on medium speed until smooth. Add the dry ingredients and beat on low speed just until well blended, scraping down the sides.
- To prepare cheesecake layer: Clean the beaters. Beat cream cheese in a medium bowl with an electric mixer until smooth. Add egg, pumpkin, brown sugar, flour, cinnamon, nutmeg, vanilla and ginger; beat until well blended.
- Reserve 1/3 cup of the brownie batter for the topping. Fold chocolate chips into the remaining batter and scrape into the prepared pan, making sure to spread it all the way to the corners. Spread the cheesecake batter over the brownie layer to cover evenly. Drop the reserved brownie batter by generous teaspoonfuls over the top and draw a dull knife through the top of the two batters to create a swirl design.
- Bake until a toothpick inserted into the center comes out mostly clean, 35 to 45 minutes. Let cool in the pan on a wire rack. When cool, use the foil as handles to lift the brownies from the pan before cutting into squares.
To make ahead: Store airtight for up to 1 day or refrigerate for up to 3 days.
Per serving (recipe makes 16 (2-inch) brownies)
|Mono Saturated Fat||3.81g|
|Trans Fatty Acid||0.02g|
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