Fudgy Pumpkin Cheesecake Swirl Brownies (GF)
Serves 1630 mins prep40 mins cook
Fudgy brownie batter gets swirled with rich & creamy pumpkin cheesecake in these dreamy pumpkin cheesecake brownies. Gluten-free option.
0 servings
What you need
oz cream cheese
tbsp granulated sugar
tsp fine sea salt
tbsp unsalted butter
tsp vanilla extract
tbsp bourbon
cup sweet rice flour
tbsp tapioca flour
tbsp unsweetened cocoa
cup chocolate chips
Instructions
Prepare stuff: 2 Position a rack in the center of the oven and preheat to 350ºLine an 8x8 or 9x9" square baking pan on all sides with parchment paper or heavy-duty aluminum foil, leaving a 2" overhang. Make the cheesecake: 5 To extract excess moisture from the pumpkin, spread the puree in a 1/4" thick layer on a triple layer of paper towels, then stack 3 more paper towels on top, and press down gently. Let the pumpkin drain while you begin mixing the cheesecake batter. The paper towels will peel off easily. 6 In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-low until smooth, scraping down the sides of the bowl as necessary. Add the sugar and beat on medium speed until fluffy, a few minutes, scraping the bowl and paddle once or twice to make sure the mixture is completely smooth. Beat in the salt and spices until combined, then the egg and vanilla extract. Peel the paper towels off of the pumpkin puree and add it in, scraping the bowl and paddle again, until the mixture is homogenous. Place the cheesecake batter in the refrigerator while you... Make the brownie batter: 9 In a medium saucepan, melt the butter over medium heat. Reduce the heat to low, add the chocolate, and stir until just melted. Remove from the heat, and whisk in the sugar. Whisk in the eggs, vanilla and bourbon until smooth. Add the flour, cocoa and salt and whisk until smooth. Stir in the chocolate chunks. 10 Scrape about 3/4 of the brownie batter into the prepared pan and spread into an even layer. Gently pour the cheesecake all over the top of the batter. Dollop the remaining brownie batter over the top in 7 or 8 big blobs. Drag the tip of a paring knife through the batters back and forth a few times in both directions to swirl. (But don't over-swirl–you want the mixtures to stay separate.) 11 Bake the brownies until puffed all over, about 40 minutes, rotating the pan halfway through baking.Let the brownies cool completely in the pan, then use the parchment handles to lift the mega brownie out. (Optionally, chill the brownies until cold for the cleanest cuts, about 2 hours). Use a large chef's knife dipped in hot water and wiped clean between each cut to trim away the outer 1/4" (if you like), then cut the brownies into 16 squares. 12 Store the brownies in the fridge; they are best within the first 2 days of being baked, but will keep for up to 5.View original recipe