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Chocolate Pumpkin Cheesecake Brownies

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Chocolate Pumpkin Cheesecake Brownies

I mentioned earlier this month that I am working on various pumpkin recipes. These chocolate pumpkin cheesecake brownies are delicious.  It took me a time or two to get the recipe exactly right (thank you to my friends who were only too happy to taste test my various attempts to get this recipe down), but I finally did it.  For extra richness I drizzle chocolate ganache over them when I am ready to serve.

PS:  This may look like a lot of steps, but it really is quite easy.

Chocolate Pumpkin Cheesecake Brownies

For the Brownie Batter

  • 1 stick unsalted butter at room temperature
  • ¼ cup unsweetened cocoa powder (I like Hershey’s Special Dark)
  • 6 ounces dark chocolate pieces (I use Hershey’s Special Dark Chocolate Chips)
  • 2/3 cup flour
  • 1/2 teaspoon baking powder
  • Pinch salt
  • ¾ cup sugar
  • 3 extra large eggs
  • 2 teaspoons vanilla

For the Pumpkin Cheesecake Batter

  • 8 ounces cream cheese (room temperature)
  • 1/3 cup sugar
  • 1 egg
  • ¼ cup pumpkin puree

Grease an eight inch brown pan and line it with parchment paper.

Melt the butter and the dark chocolate pieces in a heatproof medium bowl set over a pan of simmering water.  Stir until melted and smooth, remove the bowl from the heat and add the vanilla.  Let cool for about 6 minutes.

In a large bowl, mix together the cocoa powder, flour, baking powder and salt.

Once the chocolate has cooled, whisk in the sugar and eggs and pour the entire chocolate batter into the bowl with the dry ingredients.

Stir until well combined and set aside.

In the bowl of an electric mixer fitted with a paddle attachment, whip the cream cheese until light and fluffy.

Add the egg, sugar and pumpkin and mix again until the batter is smooth.

To Assemble the Brownies

Pour half of the brownie batter into the prepared pan and spread evenly.

Drop dollops of the pumpkin batter (using a tablespoon) on top of the batter leaving one inch between each dollop.

Pour remaining chocolate batter over the top and gently spread evenly.

Drop spoonfuls of remaining pumpkin batter on top and swirl the batter gently using a butter knife.

Bake the brownies in a 350 degree oven until a toothpick inserted into the center comes out very moist, but not wet (approximately 25 minutes). The brownies will continue to cook a bit while they cool.

The Elegant Occasion Note: You do not want to overcook the brownies, so be sure to check them.  Removing them from the oven while still moist and slightly undercooked will ensure a fudgy brownie.

Remove the pan from the oven and place it on a wire rack.

Let the brownies cool for 2 hours before cutting so the cheesecake filling can set completely.

Store the brownies in an air-tight container in the refrigerator.

Chocolate Ganache

1 cup heavy cream

1 cup dark chocolate pieces

½ teaspoon espresso granules (optional)

In a heat proof bowl, microwave the heavy cream, chocolate and coffee in 30 second intervals, stirring at every interval until chocolate has melted.

Stir until completely smooth.

Drizzle on top of the brownies, or drizzle on individual plates and sit the brownie on top of the chocolate sauce.

 

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