Fudgy Pumpkin Swirl (Print Version)
Soft, gooey chocolate squares mixed with a creamy swirl of pumpkin goodness. Perfect for cozy fall nights.
# Ingredients:
01 -
1 cup chocolate chips, semi-sweet variety.
02 -
1 package of brownie mix (feel free to make them from scratch if you'd like).
03 -
8 ounces of softened cream cheese (used for the creamy cheesecake layer).
04 -
Half a cup of white sugar (for the cheesecake mixture).
05 -
1 egg, brought to room temperature (for the cheesecake part).
06 -
A small splash of vanilla extract, about ½ teaspoon (for the cheesecake layer).
07 -
Canned pumpkin, not the pie filling kind, 2/3 cup (for the cheesecake layer).
08 -
2 teaspoons pumpkin spice mix (used in the cheesecake filling).
# Directions:
01 -
Set your oven to 350°F while lining a 9-inch square baking pan with parchment or foil, then lightly coat it with spray.
02 -
Whip up the brownie mix following the package instructions, stir in those chocolate chips, and keep it aside.
03 -
To make the cheesecake layer, beat the cream cheese until it gets light and airy. Toss in the sugar, vanilla, and egg, then mix until smooth as silk.
04 -
Stir in the canned pumpkin and pumpkin spice blend until they're fully melted together.
05 -
Spread roughly half of the brownie mix evenly into your prepared pan. Layer the cheesecake mixture on top, smoothing it out.
06 -
Dollop the leftover brownie mix on top of the cheesecake and use a knife to create a gorgeous swirl pattern.
07 -
Pop it into the oven for about 40-45 minutes, or until a toothpick inserted has just a bit of moist crumble left.
08 -
Let those brownies cool all the way down in the pan. Lift them out using the parchment or foil and slice them into squares.
# Notes:
01 -
These fudgy treats blend pumpkin season vibes with rich chocolate for an irresistible dessert.