Eggless Pumpkin Cheesecake Brownies
This eggless recipe combines two classic desserts into one decadent treat. It is a crowd-pleaser that is perfect for any occasion.
Ingredients
For the Brownies
- 1/2 cup Unsalted Butter
- 4 oz Semisweet Chocolate, Chopped
- 3/4 cup Granulated Sugar
- 1/4 cup Packed Brown Sugar
- 1/2 cup Plain Whole Milk Yogurt
- 1 tsp Vanilla Extract
- 3/4 cup All Purpose Flour
- 1/4 cup Unsweetened Cocoa Powder
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
For the Pumpkin Layer
- 4 oz Cream Cheese, Softened
- 1/2 cup Pumpkin Puree
- 1/4 cup Packed Brown Sugar
- 1 tbsp Cornstarch
- 1 1/2 tsp Pumpkin Pie Spice
- 1/2 tsp Vanilla Extract
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides.
- Melt the butter and chopped chocolate together in a large microwave-safe bowl in 30 second bursts, stirring each time. Whisk in both sugars, cool for 5 minutes, then whisk in the yogurt and vanilla until glossy.
- In a separate bowl, whisk the flour, cocoa powder, cinnamon, baking soda and salt. Fold into the chocolate mixture just until combined and spread evenly into the pan.
- In a medium bowl, beat the cream cheese until completely smooth. Add the pumpkin puree, brown sugar, cornstarch, pumpkin pie spice and vanilla and beat until creamy and lump free.
- Drop large spoonfuls of the pumpkin mixture over the brownie batter, then drag a toothpick through both layers to create wide, marbled swirls.
- Bake for 30 to 35 minutes, until the edges are set and the pumpkin swirls look set with only a slight wobble in the center.
- Cool in the pan for 1 hour, then refrigerate for at least 2 hours so the pumpkin layer turns creamy and sliceable. Cut into 16 squares and store in the fridge for up to 4 days.
Nutrition
Serving: 1servingCalories: 219kcalCarbohydrates: 28gProtein: 2gFat: 11g
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