Pumpkin Cheesecake Brownies

After making my Mini Pumpkin Cheesecakes, I had plenty of batter leftover. So, I decided to use it to make a batch of Pumpkin Cheesecake Brownies.

Pumpkin Cheesecake Brownies

For the Brownie Batter, you will need:

1/2 cup (112 g) butter, melted

1 1/2 cups (300 g) white sugar

1/2 tablespoon (7 ml) vanilla extract

2 eggs

3/4 cup (95 g) all-purpose flour

1/2 cup (42 g) unsweetened cocoa powder

1/2 teaspoon (3 g) salt

For the cheesecake topping:

Use the Pumpkin Cheesecake Batter from yesterday's post. The whole portion will work just fine for this, I used about 2/3 - 3/4 of the batter for these.

Start by preheating your oven to 350 F (175 C). Lightly grease a 9x13 baking dish. (I used my oil sprayer.)

Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.

Sift together the flour, cocoa powder, and salt. Blend flour mixture into butter mixture, slowly.  

Spread the brownie batter evenly into the prepared baking dish, then top with the cheesecake batter.

Sprinkle a mixture of sugar and pumpkin pie spice over the top. (Optional)

Bake in preheated oven until cheesecake topping begins to brown or an inserted toothpick comes out clean, about 45 minutes. Remove, and let cool before cutting.

Since I had the whipped cream out, why not?

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