The perfect grown-up Halloween pumpkin treat! These are even fabulous if you forget... err... leave out the flour, too! They're even more rich and dense. It's a wonderful blend of pumpkin cheesecake and chocolate brownie. And, it requires that perfectly small amount of pumpkin puree, so when you've only got a little left from your cooked or canned pumpkin, you'll have something tasty to make with it! Enjoy!
Pumpkin Cheesecake Chocolate Swirl Brownies
Makes 8" x 8" pan
Line an 8x8 pan (or similar sized pan) with parchment paper.
Mix until smooth: (in a mixer works best)
1 egg
1/2 cup (4 oz/112.5 g) cream cheese
1/2 cup 100% pumpkin puree (use canned or make your own!)
1/4 cup white sugar
1 tsp vanilla bean paste
1 1/2 tsp pumpkin pie spice
In a large microwave-safe bowl, melt:
4 oz (~ 3/4 cup) dark chocolate (over 70% is best)
1/2 cup butter
Mix in:
3/4 cup brown sugar
Add in:
2 eggs
Fold in: (flour can be left out for more dense/rich brownies!)
1/2 cup Kristin's Gluten-Free Flour Mix OR 1/2 cup flour/flour mix of your choice
Spread 2/3 of the chocolate brownie batter in prepared pan. Spread the pumpkin batter on top. Top with dollops of brownie batter. Swirl with a knife.
Bake at 325F 30-35 minutes (depending on the size of your pan), until the brownies are just set in the centre. I just shake the pan a little bit to see if it still jiggles a lot. Once it doesn't really jiggle anymore, they're done! These should have just a tiny bit of browning starting to happen around the edges when they're finished.
Let cool completely in pan OR let cool in pan a bit, then you can remove the brownies (using the parchment paper to pick it all up) and put it on a cooling rack if you want to help them cool faster. Cut into squares of whatever size you desire and enjoy!
Delicious Gluten-Free Pumpkin Cheesecake Chocolate Swirl Brownies - gorgeous AND tasty!
Pumpkin Cheesecake Chocolate Swirl Brownies
Makes 8" x 8" pan
Line an 8x8 pan (or similar sized pan) with parchment paper.
Mix until smooth: (in a mixer works best)
1 egg
1/2 cup (4 oz/112.5 g) cream cheese
1/2 cup 100% pumpkin puree (use canned or make your own!)
1/4 cup white sugar
1 tsp vanilla bean paste
1 1/2 tsp pumpkin pie spice
In a large microwave-safe bowl, melt:
4 oz (~ 3/4 cup) dark chocolate (over 70% is best)
1/2 cup butter
Mix in:
3/4 cup brown sugar
Add in:
2 eggs
Fold in: (flour can be left out for more dense/rich brownies!)
1/2 cup Kristin's Gluten-Free Flour Mix OR 1/2 cup flour/flour mix of your choice
Spread 2/3 of the chocolate brownie batter in prepared pan. Spread the pumpkin batter on top. Top with dollops of brownie batter. Swirl with a knife.
Swirled brownie, ready to bake!
Bake at 325F 30-35 minutes (depending on the size of your pan), until the brownies are just set in the centre. I just shake the pan a little bit to see if it still jiggles a lot. Once it doesn't really jiggle anymore, they're done! These should have just a tiny bit of browning starting to happen around the edges when they're finished.
Let cool completely in pan OR let cool in pan a bit, then you can remove the brownies (using the parchment paper to pick it all up) and put it on a cooling rack if you want to help them cool faster. Cut into squares of whatever size you desire and enjoy!
Brownies will be a little puffy when done, but will sink down a little once cooled.
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