Pumpkin Cheesecake Brownie Bars
Chocolate and pumpkin, an unmatched combination during the harvest season. Enjoy making and eating these pumpkin cheesecake brownie bars.
Ingredients
Pumpkin Swirl:
- 4 oz (125 g) plain brick-style cream cheese, softened
- 1/3 cup (75 mL) granulated sugar
- 1 egg
- 1 tbsp (15 mL) all-purpose flour
- 3/4 cup (175 mL) E.D.SMITH® Pumpkin Pie Filling
- 1 tsp (5 mL) vanilla extract
Brownie Batter:
- 1/2 cup (125 mL) butter
- 3 oz (90 g) unsweetened chocolate
- 1 cup (250 mL) granulated sugar
- 2 tbsp (30 mL) cocoa powder
- 2 eggs
- 1 tsp (5 mL) vanilla extract
- 1/2 cup (175 mL) all-purpose flour
- 2 tsp (10 mL) pumpkin pie spice
- 1/2 tsp (2 mL) salt
Directions
- Pumpkin Swirl: Beat cream cheese with sugar until light and fluffy. Beat in egg until smooth. Sprinkle in flour; stir until incorporated. Stir in pie filling and vanilla until smooth.
- Brownie Batter: Preheat the oven to 350°F (180°C). Grease a 9-inch (2.5 L) pan with butter. Line with parchment paper that overhangs the edges; set aside.
- Melt butter and chopped chocolate in a heatproof bowl set over barely simmer water, stirring occasionally. Remove from heat. Stir in sugar and cocoa powder. Cool slightly.
- Stir each egg into the chocolate mixture, one at a time, until well combined. Stir in vanilla. In a separate bowl, whisk flour, pumpkin pie spice and salt until combined. Stir into the chocolate mixture.
- Scrape all but 1/2 cup (125 mL) brownie batter into pan; smooth top. Scrape pumpkin batter over top. Drop heaping tablespoons of remaining brownie batter over top; swirl using the tip of a knife.
- Bake for 30 to 35 minutes or until only a few moist crumbs stick to a toothpick when inserted into the centre of the brownie.
- Let cool completely in pan. Using parchment, transfer to cutting board to portion into squares. Cover and store refrigerated for up to 2 days or freeze for up to 1 month
Tips
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Add chopped nuts such as pecans or walnuts to the brownie batter.
