Pumpkin Cheesecake Brownies with Fudgy Chocolate Swirls
Bake fudgy Pumpkin Cheesecake Brownies with rich cocoa batter and a creamy spiced pumpkin cheesecake swirl. A cozy fall dessert that slices cleanly after…
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Cooking tools:
- Oven
- Baking pan
- Parchment paper
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Chef's knife
- Cooling rack
- Kitchen scale
- Paper liner
- Airtight container
- Refrigerator
- Freezer
Ingredients
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (55 g) packed light brown sugar
- 1/2 cup (45 g) unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine salt
- 2 large eggs, room temperature
- 3/4 cup (90 g) all-purpose flour
- 1/2 cup (85 g) semi-sweet chocolate chips
- 6 oz (170 g) cream cheese, softened
- 1/3 cup (75 g) pumpkin puree
- 1/4 cup (50 g) granulated sugar
- 1 large egg yolk
- 1 tablespoon all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- Pinch of fine salt
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