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Pumpkin Espresso Cheesecake Brownies

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 9 brownies

Ingredients

Brownie Batter

  • 1/2 cup butter melted
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/2 cup cocoa powder
  • 1/4 tsp baking powder
  • 3/4 cup flour
  • 1/8 tsp salt

Cheesecake Mixture

  • 3/4 cup cream cheese room temperature
  • 1/2 cup sugar
  • 1 egg

Espresso Cheesecake Mixture

  • 1/3 Starbucks VIA instant coffee powder package or 1 shot of espresso
  • 1 Tbsp hot water (not needed if using 1 shot of espresso)

Pumpkin Cheesecake Mixture

  • 1/4 cup pumpkin puree
  • 1/8 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1/8 tsp ground ginger

Instructions

Brownie Batter

  • In a large mixing bowl, using an electric mixture, mix butter and sugar for 2 minutes on medium speed.
  • Add one egg at a time, mixing between each addition. Add vanilla extract and mix until fully blended.
  • Add all dry ingredients and mix until fully combined. Set aside to make cheesecake mixtures.

Cheesecake Mixture (before adding flavours)

  • In a medium mixing bowl, using an electric mixer, mix all ingredients until smooth with no cream cheese lumps.

Espresso Cheesecake Mixture

  • In a small bowl, mix coffee powder and hot water until incorporated. Or add 1 shot of espresso if using instead of coffee powder.
  • Pour 1/3 of the cheesecake mixture into he bowl of espresso/coffee, mix until fully blended.

Pumpkin Cheesecake Mixture

  • Pour all ingredients into the remaining 2/3 cheesecake mixture. Mix until fully blended.

Assembling

  • In a lightly greased (butter) square 9x9'' or 8x8'' pan, pour brownie batter into the bottom evenly.
  • Using a spoon, drizzle pumpkin cheesecake mixture over the brownie batter making horizontal stripes across.
  • Using a different spoon, drizzle espresso cheesecake mixture making vertical stripes across the brownie batter and pumpkin cheesecake drizzles.
  • Repeat drizzling the above cheesecake mixtures until all have been used up.

Swirling

  • The goal is to have diagonal lines drawn from a toothpick all over the pan, with lines that are about 1/2 even inches apart.
  • Take a toothpick and going 1/2 way down the brownie batter, starting from one corner of the pan (top left) to the adjacent corner (bottom right). Run toothpick across at 45 degree angles to make diagonal lines without pulling out the toothpick when reaching the edge of one side of the pan. (diagonal lines at the corner of the pan will be the shortest in length with the middle of the pan with the longest lines drawn.)
  • Without pulling out the toothpick reaching the edge of one side of the pan, circle around and at parallel 1/2 inch part from the first line, draw line through batter still at a 45 degree angle to the other side of the pan. Repeat through the entire pan until you reach the bottom right corner. See my pictures! I will do a video next time :) I love this leafy and even houndstooth-like swirl pattern!
  • Bake at 350 F for 30-38 minutes, remove from oven once the toothpick test in the centre of the pan doesn't come out runny. A little damp is fine. Cool completely before slicing! Enjoy!