Indulge in the ultimate dessert fantasy with our Decadent Pumpkin Cheesecake Brownies. These brownies redefine indulgence with their rich, fudgy texture and a mesmerizing swirl of pumpkin cream cheese. Perfect for those who adore the fusion of chocolate and pumpkin, this dessert is not only a feast for the taste buds but also caters to gluten-free and paleo diets, making it a guilt-free luxury.
Why You’ll Love This:
These brownies are a dream come true for dessert enthusiasts. The combination of ooey-gooey chocolate with the creamy, spiced pumpkin cheesecake layer offers a symphony of flavors in every bite. Being gluten-free and refined sugar-free, they’re a healthier alternative that doesn’t skimp on decadence. The ease of preparation is just the cherry on top, making it a must-try for any home baker.
Perfect Occasion:
Ideal for autumn gatherings, Halloween parties, or as a special treat during the Thanksgiving season. Their elegant appearance and delightful flavor profile make them a great choice for potlucks, family dinners, or simply as a comforting treat on a cool evening.
Decoration Tips:
Once cooled, dust the top with a light sprinkling of cocoa powder or pumpkin spice for an extra hint of elegance and flavor. Serve each slice with a dollop of whipped cream or a side of vanilla ice cream for an extra indulgent experience. Garnish with a small sprig of mint or a cinnamon stick to enhance its visual appeal.
Ingredients:
- 7 Tbsp Unsalted Butter, Melted
- 3/4 Cup + 2 Tbsp Coconut Sugar
- 1 Tsp Vanilla Extract
- 2 Eggs, Room Temperature
- 1 1/4 Cups Almond Flour
- 1/2 Cup Dutch Cocoa Powder (Sifted if Lumpy)
- 1/4 Tsp Salt
- 1/3 Cup Chocolate Chips
For Pumpkin Cheesecake:
- 2oz Cream Cheese, Softened
- 2 Tbsp Granulated Sugar-Free Sweetener (or Regular Sugar)
- 1/2 Egg, Beaten
- 2 Tbsp Pumpkin Puree
- 1/2 Tsp Pumpkin Pie Spice
- 1/4 Tsp Vanilla Extract
Instructions:
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
- In a large bowl, whisk together melted butter, coconut sugar, and vanilla extract. Incorporate the eggs one at a time, mixing well after each addition.
- Sift almond flour, dutch cocoa powder, and salt into the mixture. Stir until just combined, then fold in the chocolate chips.
- For the pumpkin cheesecake layer, blend cream cheese, sweetener, beaten egg, pumpkin puree, pumpkin pie spice, and vanilla extract with an electric mixer until smooth.
- Pour the brownie batter into the baking dish. Spoon dollops of the cheesecake mixture on top, then use a knife to create swirls.
- Bake for 18-22 minutes, or until a toothpick comes out with a few moist crumbs. Avoid overbaking. Let the brownies cool completely before slicing.
Enjoy these deliciously fudgy Pumpkin Cheesecake Brownies, where every slice is a delightful blend of chocolate and pumpkin flavors – a true treat for the senses!
Enjoy!
