Pumpkin Cheesecake Brownie Bars

Ingredients:

Pumpkin Swirl:

  • 4 oz (125 g) plain brick-style cream cheese, softened
  • 1/3 cup (75 mL) granulated sugar
  • 1 egg
  • 1 tbsp (15 mL) all-purpose flour
  • 3/4 cup (175 mL) E.D.SMITH® PUMPKIN PIE FILLING
  • 1 tsp (5 mL) vanilla extract

 

Brownie Batter:

  • 1/2 cup (125 mL) butter
  • 3 oz (90 g) unsweetened chocolate
  • 1 cup (250 mL) granulated sugar
  • 2 tbsp (30 mL) cocoa powder
  • 2 eggs
  • 1 tsp (5 mL) vanilla extract
  • 1/2 cup (175 mL) all-purpose flour
  • 2 tsp (10 mL) pumpkin pie spice
  • 1/2 tsp (2 mL) salt

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Preparation:

  1. Pumpkin Swirl: Beat cream cheese with sugar until light and fluffy. Beat in egg until smooth. Sprinkle in flour; stir until incorporated. Stir in pie filling and vanilla until smooth.
  2. Brownie Batter: Preheat the oven to 350°F (180°C). Grease a 9-inch (2.5 L) pan with butter. Line with parchment paper that overhangs the edges; set aside.
  3. Melt butter and chopped chocolate in a heatproof bowl set over barely simmer water, stirring occasionally. Remove from heat. Stir in sugar and cocoa powder. Cool slightly.
  4. Stir each egg into the chocolate mixture, one at a time, until well combined. Stir in vanilla. In a separate bowl, whisk flour, pumpkin pie spice and salt until combined. Stir into the chocolate mixture.
  5. Scrape all but 1/2 cup (125 mL) brownie batter into pan; smooth top. Scrape pumpkin batter over top. Drop heaping tablespoons of remaining brownie batter over top; swirl using the tip of a knife.
  6. Bake for 30 to 35 minutes or until only a few moist crumbs stick to a toothpick when inserted into the centre of the brownie.
  7. Let cool completely in pan. Using parchment, transfer to cutting board to portion into squares. Cover and store refrigerated for up to 2 days or freeze for up to 1 month.

Tips:

  1. Add chopped nuts such as pecans or walnuts to the brownie batter.

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