Pumpkin Cheesecake Brownies
a sweet treat recipe
Kayla is a self-taught home cook and baker. Growing up with her grandparents, she would spend hours in front of the TV watching the Food Network. She and her grandmother would mold play-dough into different fruits and vegetables while watching cooking shows and have contests to see who made the most realistic dish. Eventually, Kayla moved on from play-dough and began to work with real food. On her blog,
enrootkitchen.com, you’ll find recipes made from scratch for the home cook and baker ranging from all skill levels! She also showcases these dishes on her Instagram:
@enrootkitchen.
These pumpkin cheesecake brownies are moist, fudgy, and incredibly rich. They make the perfect fall treat and will satisfy all of your dessert cravings.
TIME (ACTIVE) | 15 M
TIME (INACTIVE) | 45 M
TOTAL | 1 H
9 SERVINGS
| 1 brownie
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SPECIAL EQUIPMENT:
HAND MIXER
- Chop the chocolate and add it to a medium size bowl. Pour the brown butter over the chocolate and stir until all of the chocolate has melted. Then stir in the espresso powder and set to the side.
- In a separate bowl, whisk both sugars and eggs until combined. Pour in the brown butter + chocolate mixture and whisk well. Then, sift in the cocoa powder and flour until you have a thick, brownie like consistency.
- Add the brownie layer to a greased brownie pan, then set to the side.
- Beat the cream cheese, brown sugar, and all spices in a medium sized bowl until combined. Then add in the pumpkin puree, vanilla bean paste, egg yolk, and flour. Whisk until just combined, making sure to not over-whisk.
- Using a large spoon, begin to spoon out the cheese cake mixture on top of the brownie layer. Using a butter knife, combine both batters together by creating swirly patterns.
- Bake at 325 degrees Fahrenheit for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for up to two hours before cutting and enjoy!
Store in an airtight container for up to 4 days on the counter.
Feel free to use softened or melted butter in place of the brown butter. Note that the flavors will not be as rich if you substitute this, but they'll still be delicious!
high fat (20-22%)
powder
Unsweetened and high in fat this luxury natural cacao powder will yield rich chocolatey flavor in baked goods.
TRY ME - SAMPLE$0.75
1.5 oz - JAR$4
1.5 oz - JAR$4
1.5 oz - REFILL$3
1.5 oz - REFILL (5 PACK)$13
6 oz - REFILL$10
ground
Dried ground ginger is an aromatic and pungent spice with citrusy, even woodsy, notes. Used in baked goods and ginger-flavored favs.
TRY ME - SAMPLE$0.75
1.6 oz - JAR$6
1.6 oz - REFILL$5
6 oz - REFILL$13
ground
Nutmeg has a warm, sweet, slightly pungent aroma and taste. Ground nutmeg is a clumpy, light colored, orange-brown powder.
TRY ME - SAMPLE$0.75
2 oz - JAR$6
2 oz - REFILL$5
8 oz - REFILL$14
cassia
ground
Ground cassia cinnamon's spicy, warm flavor and aroma star in many homespun fall and winter recipes. Cassia is dominant variety of cinnamon in America.
TRY ME - SAMPLE$0.75
2 oz - JAR$8
2 oz - REFILL$7
8 oz - REFILL$24
ground
Freshly ground cloves yield a rich chocolatey brown powder with an intense aroma and a powerful warming flavor.
TRY ME - SAMPLE$0.75
2 oz - JAR$8
2 oz - REFILL$7
8 oz - REFILL$24
