Pumpkin Cheesecake Swirl Brownies

1 Pumpkin Cheesecake Brownies | Champagne Frosting

I’m back y’all!! I feel like I haven’t posted something in forever (or two weeks)! I should also tell you that I now speak with a southern accent, drink bourbon, and bet on horses. Can I tell you how amazing Kentucky is? Such pretty rolling knobs (hills), horses and cows, and not to mention what a fun city Louisville (pronounced Loo-a-vill) is! Churchill Downs… Amen!

2 Pumpkin Cheesecake Brownies | Champagne Frosting

It is for sure a city that you should have on your bucket list if you don’t already. And it’s extra fun if you’re visiting amazing friends that live there. There ain’t nothin’ like Southern Hospitality!

3 Pumpkin Cheesecake Brownies | Champagne Frosting

However, an issue has arisen that I must address. It may pull all outstanding invites going forward, but I must come clean. I bring snow. Yes, SNOW!!

4 Pumpkin Cheesecake Brownies | Champagne Frosting

The month of the year is little hindrance. If I arrive with joyful intentions of visiting, snow is bound to be my companion. The first time I brought snow to Washington D.C. after they hadn’t seen it in years. They did not see snow again until I visited the following year. My open invitation to visit any time was thereupon revoked.

5 Pumpkin Cheesecake Brownies | Champagne Frosting

The state of Kentucky is less prone to snow than Washington D.C. and I made sure to book my trip in early November. Low and behold as we drive home from the airport the large and beautiful snowflakes began their descent. Curse the Boston girl who travels with a snow cloud overhead.

6 Pumpkin Cheesecake Brownies | Champagne Frosting

BUT…. I also always travel with treats!! Brownies and cookies always sneak onto the plane and arrive at your doorstep! So please invite me to come visit???

Pumpkin Cheesecake Swirl Brownies

Ingredients:
Brownies:
1 Cup Butter, unsalted
2/3 Cup Cocoa
2 Cup Sugar
4 Eggs
1 ¼ Cups Flour
1 Teaspoon Salt
1 Teaspoon Vanilla

Pumpkin Cheesecake Swirl:
8 Ounces Cream Cheese, at room temperature
1 Egg
¼ Cup Brown Sugar
2 Tablespoon Flour
1/4 Teaspoon Cinnamon
1/4 Teaspoon Ginger
1/4 Teaspoon Nutmeg
1/4 Teaspoon Salt
½ Teaspoon Vanilla Extract
1 Cup Pumpkin
Orange Food coloring (if desired)

Directions:
Preheat oven to 350°

Melt butter, and cocoa on low heat. Add sugar to dissolve (2-5 minutes stirring constantly) then remove from heat. Let cool for a couple minutes then mix in the eggs, then flour, salt, and vanilla. Set aside.

For the cheesecake swirl: With your mixer beat the cream cheese and the sugar to combine. Add the egg and vanilla. Beat in the flour and spices. Gently mix in the pumpkin.

(Optional: make chocolate chip cookies to drop on top. My go to recipe: http://www.champagnefrosting.com/?p=1784 )

Spray or grease a 9×13 inch glass baking dish. Pour about 90% of the brownies mixture into the pan, reserving a little for the top layer. Spoon lines or drops of the cream cheese mixture over the brownie mixture. And finally pour the remaining brownie batter on top. Using a butter knife, slice through the batter in the pan pulling the knife from one end of the pan to the other. Do this several times to get a swirl effect but being careful not to mix the ingredients to much. (Can add bits of chocolate chip cookie dough at this point if desired.)

Place brownies in preheated oven and bake for 40 minutes.

Let cool completely before slicing and serving.

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