Description
Rich, fudgy brownies layered with creamy pumpkin cheesecake filling and warm pumpkin spice – the perfect fall dessert.
Ingredients
- 18 ounces brownie mix (510 grams, Ghirardelli recommended)
- ¼ cup water (57 grams)
- ⅓ cup vegetable oil (67 grams)
- 1 large egg (50 grams)
- ½ cup semisweet chocolate chips (85 grams)
- 7.5 ounces pumpkin puree (213 grams, ½ can – not pumpkin pie filling!)
- 6 ounces cream cheese (170 grams, room temperature, ¾ brick)
- 3 tablespoons granulated sugar (38 grams)
- 1 tablespoon pumpkin pie spice (9 grams)
Instructions
- Preheat oven according to box mix (325°F for Ghirardelli). Spray an 8×8-inch baking pan with nonstick spray. Set aside.
- In a medium bowl, make the brownie mix according to the directions on the box. Above are the ingredients for Ghirardelli Double Chocolate Brownies. Adjust ingredients to fit your box mix. Add the chocolate chips to the brownie mix and set aside.
- In a medium bowl, mix the pumpkin, cream cheese, sugar, and pumpkin pie spice together until very smooth.
- Pour half of the brownie mix into the prepared pan and spread out so the entire bottom of the pan is covered.
- Spoon the pumpkin filling onto the brownie batter in chunks or spread it out evenly, then cover the pumpkin with the rest of the brownie batter and smooth out the top.
- Bake according to box directions, adding about 10 extra minutes (50 minutes total for Ghirardelli). Since you’re adding depth with the pumpkin mix, you’ll need to cook longer.
- Let the brownies cool before slicing and serving.
Notes
Be sure to use pure pumpkin puree, not pumpkin pie filling. Adjust baking time depending on your brownie mix and pan size.
Nutrition
- Serving Size: 1 piece
- Calories: 359 kcal
- Sugar: 28 g
- Sodium: 177 mg
- Fat: 19 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
