pumpkin cheesecake brownies

the pumpkin layer might be thicker than the actual brownie...

my superbud, breanna, is lovin’ on my black bean brownies. she’s been baking up a storm! i encouraged her to try to put an autumn twist on her latest craze by incorporating a pumpkin cheesecake swirl.

and she did.

sort of.

she went for the layer. this has to be just as tasty. i gave her some suggestions, and she ran with them. she did some experimenting so that you don’t have to. she’s making this easy for everyone. breanna may not be the swirling type, but maybe you are. swirl or layer, pick your poison.

seriously, guys. pumpkin OMG!

this recipe makes a 9×9 pan, i could squeeze 12 slices out of this if i wanted to. i prefer 9 slices though.

for the brownies:

1 14oz can black beans, unseasoned and unsalted, rinsed and drained

1/2 cup honey

3 eggs, lightly beaten

1/4 cup cocoa powder

1/8 tsp salt

1/3 cup butter

1 tsp vanilla extract

1/4 tsp almond extract

1 oz unsweetened chocolate (1 square of baker’s chocolate)

1 tbsp fine ground coffee

small handful of chocolate chips

the pumpkin cheesecake layer:

6 oz cream cheese (room temp)

3/4 cup pumpkin

2 tsp maple syrup

1 egg (room temp)

1 tsp vanilla

1 1/2 tsp pumpkin pie spice

1/2 cup chopped, toasted pecans

method:

make the pumpkin cheesecake swirl before you make the brownie batter.

combine the cream cheese, pumpkin, maple syrup, egg, vanilla, and pumpkin pie spice. blend really well with a hand mixer. set aside while you prepare the brownie batter.

for the brownies:

preheat oven to 350f. butter sides and bottom of 8×8 baking pan, and line with parchment paper.

melt unsweetened chocolate and butter in small saucepan over low heat, stirring frequently. once melted, whisk in coffee grounds, place lid on, and set aside.

put the beans, eggs, honey, cocoa, salt, and extracts in food processor. blend until smooth. while running, add the butter and chocolate mixture.

batter will appear very liquid. pour it into pan. top with chocolate chips, i like to poke a few deep into the batter.

pour pumpkin cheesecake mixture on top. either swirl in with a knife, or keep as a flat layer (breanna style). top with chopped, toasted pecans.

bake for 40 minutes or so. remove from oven and allow to cool at room temp before slicing, i promise you’ll get a much cleaner slice if you wait until they cool, and the chocolate flavor will also have time to develop well.

enjoy this healthy fall treat in very large slices, and don’t share too much with your partner. no one ever said 1/3 of the pan will kill you.

save me the corner piece.

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2 thoughts on “pumpkin cheesecake brownies

  1. Pingback: Weekly Gluten-Free Roundup – October 23, 2011 « Celiac Kitchen Witch

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