Let’s make this a quickie. We’ve all got Halloween costumes to finish, party plans to make, and nice weather to enjoy. I won’t waste your time by sharing the details of my week. (Perfect “day-drinking” weather — ’nuff said!)
I won’t even try to sell you on these Pumpkin Cheesecake Caramel Brownies. They sell themselves.
Do you like brownies? Of course you do. You’re human.
And pumpkin is pretty popular these days, yes? (I hear bone broth is popular as well. Actually I “heard” it was popular. That may no longer be the case. Did I miss the bone broth trend?!)
I know we can all agree that cream cheese is welcome at any dessert party. Let’s get crazy and throw some caramel into the mix as well.
Fudgy, rich brownies swirled with pumpkin cheesecake and caramel? Make a batch, and you will undoubtedly become somebody’s new best friend.
- 4 oz. cream cheese, room temperature
- ¼ cup granulated sugar
- ½ cup pumpkin purée
- 2 tbsp flour
- 1 tbsp sour cream
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- 1 egg, room temperature
- 3-4 drops orange gel food color
- ½ cup (1 stick) unsalted butter
- 3 oz. bittersweet chocolate, chopped
- ⅓ cup dark cocoa powder
- 2 eggs
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1-1/2 tsp vanilla extract
- ½ tsp salt
- ½ tsp baking powder
- ½ cup all purpose flour (sift if clumpy)
- ¾ cup caramel sauce
- Preheat the oven to 350 degrees F. Line a 9x9 inch baking dish with parchment paper or foil.
- Beat the cream cheese and sugar until smooth and combined. Beat in the pumpkin purée, flour, sour cream, vanilla extract, cinnamon, ginger, nutmeg, and cloves. Add the egg and food color, and mix just until combined.
- In a microwave safe bowl, melt together the butter and chopped chocolate. Alternatively, melt them together on the stovetop using a double boiler. Whisk the butter and chocolate together until smooth. Whisk in the cocoa powder until combined.
- Whisk together the eggs, granulated sugar, and light brown sugar in a large mixing bowl. Stir in the vanilla extract, salt, and baking powder. Add the chocolate mixture, whisking until combined. Gently fold in the flour taking care not to overmix.
- Spread ⅔ of the brownie batter evenly in the pan. Spread the pumpkin cheesecake layer on top. Drop spoonfuls of caramel on top of the cheesecake layer. Then add the remaining brownie batter by the spoonful. Use a skewer or spatula to gently swirl the brownie batter and caramel in a decorative pattern.
- Bake for 35-45 minutes until a toothpick inserted comes out with just a few crumbs stuck to it. Be careful not to overbake. Cool the brownies on a wire rack. Once they’ve reached room temperature, cover and refrigerate them. Once chilled, slice and serve. Store leftovers in an airtight container in the refrigerator.
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