Pumpkin Cheesecake Brownie
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Are you ready to experience the ultimate taste of fall? Embrace the flavors of autumn with a dessert that perfectly captures the spirit of the season. 🍂
Infused with the warm and cozy essence of pumpkin spice, our delectable Pumpkin Cheesecake Brownie makes the perfect treat that will have your taste buds dancing with joy!
Each bite is a chocolate lover's dream, with decadent, velvety chocolate chips generously scattered throughout the brownie, creating a gooey, heavenly texture.
Whether it's a family gathering, a cozy evening with friends, or a solo treat, our brownie is the ideal companion for any occasion. So don't miss out on the opportunity to savor the flavors of fall with our Pumpkin Cheesecake Brownie. Treat yourself to a taste of seasonal bliss that will leave you craving more!
Bon appétit!
Difficulty: 
Prep time: 30 mins / Cook time: 45 mins / Servings: 16 servings
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Chocolate Brownie
2 - Eggs
3.5 oz (100g) - Coconut sugar
3.5 oz (100g) - Xylitol
5.5 oz (155g) - Butter
1.8 oz (50g) - Dark chocolate
3.5 oz (100g) - All-purpose flour
1 tsp (5g) - Baking powder
0.5 oz (13g) - Cocoa powder
4.25 oz (120g) - Dark chocolate
Pumpkin Cheesecake Mix
8 oz (225g) - Cream cheese
8 oz (225g) - Pumpkin puree
3.5 oz (100g) - Xylitol
1.25 oz (35g) - All-purpose flour
1 tbsp (10g) - Cinnamon
½ tsp (2.5g) - Ginger powder
½ - Fresh nutmeg
1 - Egg
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, mixing bowls.
Chocolate Brownie
1 - Preheat your oven to 330°F (165°C).
2 - In a stand mixer bowl, add the eggs, the xylitol, and the coconut sugar. Then, whisk at medium speed for about 5 minutes (or until light and fluffy).
Tip: The KitchenAid Artisan Design Series and the KitchenAid Professional 600 Series are superstars among stand mixers and will look amazing in your kitchen! You may also use a hand mixer.
For more information, check out our detailed article "The Best KitchenAid Mixers & Blenders".
3 - Add the butter and the dark chocolate pistoles to a separate mixing bowl and microwave them for about one minute (or until melted). Then, pour the mixture over the whipped egg and sugar mix and whisk until well combined.
Tip: We store our ingredients in these mixing bowls and mini glass bowls from Duralex while cooking. We love Duralex for their quality products and low prices!
4 - Meanwhile, finely chop the chocolate and set aside.
Tip: We love Japanese knives and recommend these quality kits from Nakano for home and professional chefs. We discovered them recently and have been loving their quality knives, design, and value for money.
We are proud to offer 10% off your order with the "HOWTOCUISINE" discount code!
For more information about Japanese knives, check out our detailed article "A Complete Guide To Japanese Knives".
5 - Add the flour, cocoa powder, and baking powder to a separate bowl, briefly whisk to combine, and pour over your brownie batter. Then, gently fold the dry ingredients into the batter using a silicone spatula.
6 - Finally, mix in the chocolate chunks and set aside.
Pumpkin Cheesecake Mix
1 - Whisk the cream cheese, pumpkin purée, and xylitol together in a mixing bowl.
2 - Then, whisk in the flour, cinnamon, ginger powder, and freshly grated nutmeg using a zester.
3 - Pour the brownie batter into a cake pan lined with parchment paper first, then the pumpkin cheesecake mix. Mix them together with a spatula.
4 - Bake at 330°F (165°C) for approximately 45 minutes.
5 - Once baked, let it cool down to room temperature before unmolding it.
6 - Enjoy!
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.