Pumpkin Brownies (Print Version)
# Ingredients:
01 -
1 box brownie mix (or make your own).
02 -
1 cup semi-sweet chocolate chips.
03 -
8 oz cream cheese, softened (for the cheesecake layer).
04 -
½ cup granulated sugar (for the cheesecake layer).
05 -
1 egg (room temperature, for the cheesecake layer).
06 -
½ tsp vanilla extract (for the cheesecake layer).
07 -
2/3 cup canned pumpkin (not pie filling, for the cheesecake layer).
08 -
2 tsp pumpkin pie spice (for the cheesecake layer).
# Instructions:
01 -
Preheat oven to 350°F. Line a 9-inch square pan with parchment or foil, spray lightly with cooking spray.
02 -
Prepare the brownie mix as directed on the box, stirring in chocolate chips, and set aside.
03 -
For the cheesecake layer: Beat the cream cheese until fluffy. Add the sugar, egg, and vanilla extract, and beat until smooth.
04 -
Mix in the pumpkin and pumpkin pie spice until fully combined.
05 -
Spread half of the brownie batter in the pan. Top with the cheesecake filling, spreading evenly.
06 -
Spoon the remaining brownie batter over the cheesecake layer and swirl with a knife.
07 -
Bake for 40-45 minutes, or until a toothpick comes out with a few moist crumbs.
08 -
Let the brownies cool completely in the pan. Lift out using the parchment or foil, then cut into squares.
# Notes:
01 -
These pumpkin brownies combine the rich flavors of fall with the indulgence of fudgy brownies, making them a perfect seasonal treat.