Wednesday, November 25, 2015

Pumpkin Cheesecake Swirl Brownies

One last pumpkin recipe before Thanksgiving . . . and this is a good one!
Brownie Batter:
1/2 cup butter
1 cup maple syrup (or sugar, or sweetener of choice)
2 eggs
1 tsp vanilla
1/4 cup cocoa
3/4 cup flour (sprouted flour works great in this, but white flour is fine, too)
Pour half of this batter into an 8x8 pan. Then, in a separate bowl (or blender), mix:

Pumpkin Cheesecake Swirl:
3 oz cream cheese, softened
1/2 cup pumpkin puree (not pumpkin pie filling)
1 egg
3 Tbsp sugar (or sweetener of choice)
1 tsp cinnamon
1/4 tsp nutmeg
Layer the pumpkin mixture over the brownies, and top with the remaining brownie batter. Run a knife through the layers to swirl them together. Sprinkle with chocolate chips, if desired. Bake at 350 degrees for about 45 minutes. Cool completely before cutting. Store covered in a refrigerator for up to 4 days.

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