Back again – Cheesecake Brownies

Pumpkin Cheesecake Swirl Brownies

2 eggs, at room temperature
6 tablespoons butter, melted and cooled
1 cup flour
1/2 cup sugar
1/2 cup dark brown sugar
1/4 cup canned pumpkin
2 tablespoons butter
1 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon nutmeg
8 oz cream cheese, at room temperature
3 oz unsweetened chocolate

Preheat oven to 350. Grease and flour or spray with baking spray one 8×8 inch baking dish. In a small pan, melt the chocolate and 2 tablespoons of butter together, stirring occasionally. Set aside. In a medium bowl, beat together the eggs and sugars until fluffy. Add the vanilla and melted butter, mix thoroughly. Add in the baking powder and flour. Beat to combine. Divide the batter into two bowls. Add the melted chocolate to one bowl and mix thoroughly. Add the cream cheese, nutmeg and pumpkin to the second bowl of batter and mix thoroughly. Pour the pumpkin mixture into the prepared pan. Drop large spoonfuls of the chocolate batter on top and swirl with a knife for a marbled look. Bake for 30-35 minutes or until a toothpick inserted in the center comes out nearly clean. Cool in the pan on a wire rack. Slice and serve.

Cheesecake Brownies


brownie layer:
2 eggs, at room temperature
4 oz unsweetened baking chocolate
1/2 cup butter
1/2 cup flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon vanilla
1/8 teaspoon salt

cheesecake layer:
1 egg, at room temperature
8 ounces cream cheese, at room temperature
1/2 cup sugar
1/2 teaspoon vanilla
1 tablespoon flour

Preheat oven to 350 degrees F. Grease and flour or using baking spray with flour one 8×8 inch pan. In a medium pot, melt chocolate and butter, stirring occasionally. Remove from heat. Whisk in sugar, flour, eggs and vanilla. Pour into prepared pan, smoothing the surface with a spatula as needed. In a separate bowl, beat together cream cheese, egg, sugar, flour and vanilla until fluffy. Carefully pour over brown layer. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack then slice and serve. The cooler the brownie, the easier it will be to cut.


4 Responses

  1. you are killing me overhere

  2. Oooooh. If I can figure out how to make that first one diabetic-friendly (Dan is diabetic), which would take some doing, I am SO making that first recipe. YUM. Thanks! 😀

    • Actually, I think all it would take is a sugar substitute (the brown sugar would probably be okay as it is) and sugar-free chocolate. I think everything else would be okay. Woohoo!

  3. Just reading the recipe made me gain 10 pounds LOL…I’m gonna try making these sugar free too….can’t resist.

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