Get the Recipe: Pumpkin Cheesecake Brownies
Rich, fudgy dark chocolate brownies swirled with a creamy, warmly spiced pumpkin cheesecake layer in every square. The coconut sugar brownie base has a deep caramel undertone that contrasts beautifully with the smooth, cinnamon-spiced pumpkin filling running through every bite.
Ingredients
Brownie Batter
- ½ cup melted salted butter
- 1 cup dark chocolate chips
- 2 eggs
- 1 cup coconut sugar, or granulated sugar
- 2 tbsp dark cocoa powder
- 1 tsp vanilla extract
- ¼ cup gluten free flour, see note
- ½ cup dark chocolate chips
Pumpkin Cheesecake
- 8 ounces cream cheese, room temperature
- ¼ cup granulated sugar
- 3 tbsp gluten free flour, see note
- 1 egg
- 1 tsp vanilla
- ½ cup pumpkin purée
- ½ tsp cinnamon
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
- Make the brownie batter. add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.
- In a mixing bowl, add eggs and sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.
- Add the melted chocolate mixture to the mixing bowl. Stir to combine.
- Then, add in dark cocoa powder, vanilla, flour and espresso powder. Stir to combine.
- Spread ¾ of the brownie batter into the lined pan. Smooth into an even layer.
- Then, make the cheesecake layer. In a mixing bowl, add the cream cheese, sugar, flour, egg, and vanilla. Use an electric mixer to beat until combined.
- Then, add in the pumpkin purée and cinnamon. Beat until just combined.
- Spread this mixture on top of the brownie batter. Then, drop spoonfuls of the remaining brownie batter on top. Swirl them together with a knife.
- Bake for 36 to 40 minutes or until toothpick inserted comes out mostly clean.
- Finally, remove from oven. Allow brownies to cool before slicing into.
Notes
- If you are not gluten free, you can use all purpose flour.
- For best results, use high quality dark chocolate chips. Sugar free dark chocolate can be used, but the top of the brownies will not be quite as shiny.
- Stir melted butter and chocolate chips until fully melted and creamy. If needed, microwave for only 10 to 15 seconds.
- Regular cocoa powder can be used if needed.
- Use room temperature cream cheese. It will not become as creamy if using cold cream cheese.
- Do not over bake brownies! They are done when a toothpick inserted comes out mostly clean.
- Allow brownies to cool before slicing.
- Store in the fridge for up to 3 days.
Calories: 357kcal, Carbohydrates: 47g, Protein: 4g, Fat: 19g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 80mg, Sodium: 136mg, Potassium: 100mg, Fiber: 3g, Sugar: 19g, Vitamin A: 2536IU, Vitamin C: 1mg, Calcium: 43mg, Iron: 2mg