Description
A delicious fall treat combining rich brownies with creamy cheesecake swirls and a sweet maple glaze.
Ingredients
Scale
- For the Brownie Base:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- For the Cheesecake Swirl:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- For the Maple Glaze:
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 1–2 tablespoons milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt for the brownie base.
- In a separate large bowl, mix the sugar and melted butter until combined. Add the eggs and vanilla extract, then stir in the dry ingredients until just mixed.
- Spread the brownie batter evenly in the prepared pan.
- For the cheesecake swirl, in a bowl, beat the cream cheese and sugar until smooth. Add the egg, pumpkin puree, and pumpkin pie spice, mixing until well combined.
- Drop spoonfuls of the cheesecake mixture over the brownie batter and use a knife to swirl them together.
- Bake for 30-35 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- While the brownies cool, prepare the maple glaze by whisking together the powdered sugar, maple syrup, and milk until smooth. Drizzle over the cooled brownies.
Notes
Store in an airtight container for up to 3 days. For a richer flavor, use dark cocoa powder.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 24g
- Fat: 14g
- Carbohydrates: 35g
- Protein: 4g