Pumpkin Cream Cheese Brownies

Can we talk about these? Just for a minute?

Pumpkin cheesecake and rich, fudgy brownie. Amazing, right?

My first batch was a disaster. I repeat, disaster! I attempted to create mini pumpkin cheesecake brownies using my mini muffin tin. Cute, right? The result? A huge mess! Despite my best efforts these tasty morels did not come out of their tins. I had to use a spoon to scoop the brownie batter out and failed at my attempt to mold them back together.

I then opted to use my muffin top pan to allow more surface area in case the unforgiving scenario was to repeat itself. That, and the fact that I drenched the pan in cooking spray, worked like a charm. They aren’t the most beautiful dessert, and my girlfriends did coin the term “delicious disaster” for them but the pumpkin-chocolate combination with its touch of cinnamon in the brownie batter marries the two flavors beautifully.

I hope you're able to make a batch of these delightful delicious (disasters)!


Pumpkin Cream Cheese Brownies
Adapted from: Bakers Royale

Ingredients

Brownie Portion

8 tablespoons unsalted butter
4oz. unsweetened chocolate (I used semi-sweet)
1 ¼ cups sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
¼ tablespoon salt
2 large eggs
½ cup all-purpose flour

Directions

Place butter and chocolate in a double boiler or a bowl over simmering water. Stir frequently until mixture is melted. Remove chocolate mixture from heat and stir in sugar, vanilla and salt. Add the eggs one at a time, stirring until each is incorporated before adding the next. Stir in flour with a wooden spoon until mixture is glossy (about 1 minute).
      
Pumpkin Mix Portion

8 oz cream cheese, softened
1/2 cup pumpkin puree
1 egg
1/2 teaspoon  vanilla extract
1 tablespoon pumpkin pie spices
1/4 teaspoon salt
1/3 cup of sugar, plus two tablespoon
2 tablespoon flour

Directions

Combine all ingredients in a bowl and using your electric blender, mix until blended.

Assembly

Preheat oven to 350°F. Grease muffin top pan with cooking spray. Fill muffin top pan 2/3 of the way up with brownie mix and gently pour a spoonful of pumpkin mix on top. Using a skewer or a toothpick, lightly swirl brownie and pumpkin mix together.

Bake for about 25 minutes. Allow Pumpkin Swirl Brownie to cool in pan for five minutes on a cooling rack before removing.

Look at that layered beautiful-ness...

This combination of flavors strikes a glorious taste bud...

...Enjoy!