Nutrition per serving may change if servings are adjusted.
⅔ cup white whole-wheat flour or all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon salt
¼ teaspoon ground cinnamon
2 large eggs
1 cup packed light brown sugar
¼ cup canola oil
¼ cup canned pumpkin puree
1 teaspoon vanilla extract
½ cup bittersweet chocolate chips
4 ounces reduced-fat cream cheese, at room temperature
1 large egg
½ cup canned pumpkin puree
3 tablespoons light brown sugar
1 tablespoon white whole-wheat flour or all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon vanilla extract
⅛ teaspoon ground ginger
Preheat oven to 350°F. Line an 8-inch-square baking pan with foil, leaving a 2-inch overhang on two sides (trim the two opposite sides, if desired). Lightly coat with cooking spray.
To prepare brownie layer: Whisk ⅔ cup flour, cocoa, salt and ¼ teaspoon cinnamon in a small bowl. Beat 2 eggs, 1 cup brown sugar, oil, ¼ cup pumpkin and 1 teaspoon vanilla in a large bowl with an electric mixer on medium speed until smooth. Add the dry ingredients and beat on low speed just until well blended, scraping down the sides.
To prepare cheesecake layer: Clean the beaters. Beat cream cheese in a medium bowl with an electric mixer until smooth. Add egg, pumpkin, brown sugar, flour, cinnamon, nutmeg, vanilla and ginger; beat until well blended.
Reserve ⅓ cup of the brownie batter for the topping. Fold chocolate chips into the remaining batter and scrape into the prepared pan, making sure to spread it all the way to the corners. Spread the cheesecake batter over the brownie layer to cover evenly. Drop the reserved brownie batter by generous teaspoonfuls over the top and draw a dull knife through the top of the two batters to create a swirl design.
Bake until a toothpick inserted into the center comes out mostly clean, 35 to 45 minutes. Let cool in the pan on a wire rack. When cool, use the foil as handles to lift the brownies from the pan before cutting into squares.
Make Ahead Tip: Store airtight for up to 1 day or refrigerate for up to 3 days.
186 calories;9 g fat(3 g sat); 3 g fiber; 28 g carbohydrates; 4 g protein; 8 mcg folate; 40 mg cholesterol; 20 g sugars; 19 g added sugars; 1,898 IU vitamin A; 0 mg vitamin C; 35 mg calcium; 2 mg iron; 115 mg sodium; 119 mg potassium
Pumpkin and cheesecake is a match made in heaven!!
September 02, 2016
By: Gizmo's Goodies
I'm giving it 3 stars only because I didn't use the whole recipe. I only used the pumpkin cheesecake mixture and I put it on some brown butter blondes.... Didn't get the swirl effect but they taste amazing. Again can't say much for the recipe as a whole because I did not make the brownies.
January 28, 2016
Not worth it...
After following the directions precisely, which includes making two different batters and using every measuring spoon and cup I own, it was disappointing that these were almost flavorless. How can chocolate, pumpkin puree, and cream cheese be so bland? Will not make these again.
Pros: Looks beautiful
Cons: Not much flavor