Pumpkin Swirl Cheesecake Chocolate Brownies
Posted by hsimpsongrossman on October 9, 2016
“It’s My Party and I’ll bake if I want to, bake if I want to, bake if I want to..” (my variation on Lesley Gore’s – It’s My Party) was playing in my head while debating whether or not to bake something most of my family will not touch. Not because of the pumpkin-they love pumpkin cakes, but due to the cream cheese in the pumpkin swirl. My Golden Boy was the only candidate for trying these brownies, while the rest of the gang would most likely not touch them with a ten-foot pole.
But it was my birthday, I love everything pumpkin, and for once, decided to be selfish. To be honest, the fact that like most brownies, these were easy to make, played a great role in my revolutionary egocentric decision. The longest part of preparing these was roasting and pureeing the pumpkin (I don’t use canned pumpkin puree). All the rest was quick, easy and mess-free.
And to my great delight, they weren’t even ugly! I don’t know what about you, dear invisible readers, but my brownies always come out of the oven looking so plain. It’s not before I cut them up, arrange them in a dramatic fashion and/or sprinkle some cocoa or powdered sugar all over them that they become a bit more blog worthy.
Once cooled, I transferred the brownies to the freezer for a couple of hours, for two reasons. Firstly, since tasting our first frozen brownie, courtesy of Grama, most of my kids won’t eat brownies any other way. Secondly, my wise food Forum friend, Yela, taught me that frozen brownies are much easier to cut and whenever I want clean cut brownies I freeze them a bit prior to cutting.
Golden boy loved them instantly as expected and Stubborn Mule surprised me by agreeing to taste one despite being aware of the cheese in the swirl. He loved the chocolaty part and left the pumpkin part for me (a clear win-win situation). Princess and Better Half liked them too. Five out of seven is not a bad score for something cheesy in our family, and I could crown these a success. I might try them with a different swirl next time, maybe peanut butter.
I didn’t make any changes to the original recipe but for slightly reducing reducing the amount of sugar required both in the pumpkin swirl and the chocolate batter and baking them in a slightly smaller glass baking dish (8×11.5).
For the recipe for these luscious Pumpkin Swirl Cheesecake Chocolate Brownies from Baked Occasions by Matt Lewis and Renato Poliafito, as well as more pictures and insight from my fellow bakers at BSM, please visit Baked Sunday Mornings.
Filed under Dessert