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Pumpkin Cheesecake Brownies

Mix it Up: Pumpkin Cheesecake Brownies

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 16 bars
Author GlutenFreeBaking.com

Ingredients

For the Brownie Base

  • nonstick cooking spray
  • 1 (16 to 17 ounce) box gluten-free brownie mix
  • 2 large eggs (about 3 1/2 ounces; 100 grams)
  • 1 stick unsalted butter, melted and cooled (1/2 cup; 4 ounces; 113 grams)

For the Swirl

  • 6 ounces cream cheese, regular or low-fat neufatel cheese (3/4 cup; 170 grams)
  • 1 cup pumpkin puree (9 1/2 ounces; 269 grams)
  • 1 large egg (1 3/4 ounces; 50 grams)
  • 1/4 cup granulated sugar (1 3/4 ounces; 50 grams)
  • 2 teaspoons pumpkin pie spice

Instructions

  1. Preheat oven to 350 degrees F. Spray a 8x8x2-inch square pan with nonstick cooking spray. Set aside.

  2. Prepare the Brownie Base: Combine brownie mix, eggs, and melted butter in a medium mixing bowl. Mix, either with a wooden spoon or electric mixer, until smooth. Spread 3/4 of brownie batter into the bottom of prepared pan. Set remaining batter aside.

  3. Prepare the Swirl: Cream the cream cheese until smooth in a small mixing bowl. Add the pumpkin and mix until smooth. Add the egg, granulated sugar, and pumpkin spice. Mix until smooth and well combined.

  4. Spread pumpkin cheesecake mixture over brownie base. Drop remaining batter, about one tablespoon each, over pumpkin cheesecake topping. Gently drag a knife through the brownie base and cheesecake topping to marble.
  5. Bake until a knife inserted into the center of the brownies comes out clean, about 45 minutes.
  6. Remove pan from oven and place on a wire rack to cool. Chill overnight, cut into bars, and enjoy. Store leftover brownies covered and in the refrigerator for up to four days.