When Myriam announced an extension of Browniebabes Round 3, I thought it would be nice to improve my original submission, but that I probably wouldn’t have the time or opportunity to bake. When a little fall chill hit last week, I began thinking about one of my deepest foodie loves, pumpkin. If you know me, you knew it was only a matter of time before pumpkin made its first fall-ish appearance in my blog! (I do cook with pumpkin year-round, but it’s extra special in the fall.)
I began contemplating new ideas for pumpkin and realized that while pumpkin bread and muffins always shine, the combination of pumpkin and chocolate and is often overlooked. Sure, chocolate chips will sometimes stud a pumpkin loaf, the two aren’t quite treated as equals. I wanted something that really allowed two of my favorite flavors to come together and strike a glorious taste bud. It finally came to me – take that all-time favorite, the cheesecake brownie, and kick it up a notch with pumpkin. Everyone loves pumpkin cheesecake, and everyone loves a fudgey, rich brownie. The colors and flavors would be perfect for fall. Even though it’s still the end of summer, I decided it was time to get into the fall spirit. Before we know it, Sundays will be full of football, the leaves will be turning, and one more very important thing – I’ll be married! Bring on the fall!
3/4 cup butter, melted
1 cup sugar
1 tbsp pure vanilla extract
1/2 cup all purpose flour
1/2 cup cocoa powder
1/4 tsp salt
2 tsp cinnamon
6 oz cream cheese, softened
1/3 cup sugar
2 tbsp flour
1/2 cup pumpkin puree
1/4 tsp pure vanilla extract
1/2 tsp cinnamon
1/4 tsp each ground ginger and ground cloves
Preheat oven to 350F. Grease an 8×8″ square metal baking pan.
Beat together melted butter, sugar, and vanilla, then beat in eggs one at a time. Combine dry ingredients and then gradually stir into butter mixture with a wooden spoon. In separate bowl, beat together cheesecake batter ingredients.
Spread about 2/3 of chocolate batter into prepared pan, and spoon cheesecake batter over. Dollop remaining brownie batter over cheesecake batter. Swirl the batters together by running a butter knife back and forth through the pan.
Bake for 40 minutes, or until center is set. Cool completely on wire rack and chill before cutting and serving.