Double Chocolate Pumpkin Cheesecake Brownies
Try this Double Chocolate Pumpkin Cheesecake Brownies recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 9
- 1 egg
- filling:
- 3 oz cream cheese softened
- brownies:
- 1 tsp pumpkin pie spice
- 1/2 cup canned pumpkin (not pumpkin pie mix)
- 3 tbd sugar
- 1 box brownie mix (i used dark chocolate flavor)
- 1/2 cup chocolate morsels or chunks
- water vegetable oil and eggs called for on brownie
- Carbohydrate 1.83883964113972 g
- Cholesterol 10.3948251366667 mg
- Fat 3.3221922364749 g
- Fiber 0.661088865327139 g
- Protein 1.24279335105211 g
- Saturated Fat 1.8391861099258 g
- Serving Size 1 1 Serving (59g)
- Sodium 44.3208786058678 mg
- Sugar 1.17775077581258 g
- Trans Fat 0.487053724938637 g
- Calories 40 calories
Heat oven to 350°F. Spray bottom only of 9-inch square pan with cooking spray. In medium bowl, beat Filling ingredients with electric mixer on low speed until smooth. Set aside.Make brownie batter as directed on box. Fold in the chocolate morsels, Spread 2¼ cups of the brownie batter in pan. Spoon filling by tablespoonfuls evenly over batter. Spoon remaining brownie batter over filling. Cut through several times with knife for marbled design.Bake 38 to 42 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate about 2 hours or until cooled completely. Cut into 3 rows by 3. Store covered in refrigerator.
