Description
Extra fudgy brownies with a shiny paper thin top, stuffed with pumpkin cheesecake brownies, and topped with crunchy, salty pretzels. The perfect salty-sweet fall-flavored treat!
Ingredients
Scale
For the Pumpkin Cheesecake
- 8 oz Cream Cheese, at room temperature (1 block)
- 1/4 C Granulated Sugar
- 1 Lg Egg, at room temperature
- 2 tsp Vanilla Extract
- 1 C Pumpkin Puree, at room temperature
- 1 tsp Pumpkin Pie Spice
- 1/3 C All Purpose Flour
- 1/2 tsp Salt
For the Brownies
- 3/4 C Unsalted Butter (12 TBSP or 1 1/2 Sticks)
- 1 1/4 C Semi Sweet Chocolate Chips
- 3 Lg Eggs +1 Egg White, at room temperature
- 1 1/2 C Granulated Sugar
- 1 tsp Vanilla Extract
- 3/4 C All Purpose Flour
- 1/2 C Cocoa Powder
- 1/2 tsp Salt
- 1/2 C Pretzels
Instructions
For the Pumpkin Cheesecake
- Beat the cream cheese in a stand mixer with the paddle attachment for 5 minutes. Scrape bowl as needed.
- While mixing on low, pour in sugar, then mix an additional 3 minutes.
- Add in egg and vanilla, mix to combine.
- Add in pumpkin puree, mix.
- Add flour, pumpkin pie spice, and salt. Mix to combine, then set aside.
For the Brownies
- Preheat the oven to 350 and line a 9X9 square baking pan with parchment.
- In a medium saucepan, brown the butter over medium heat, then stir in the chocolate chips until the chocolate is melted and the mixture is smooth. Set aside to cool.
- In a large bowl, whisk the eggs, egg white, sugar and vanilla for 5 minutes, until pale in color.
- While whisking, slowly pour in the melted chocolate/butter mixture. Whisk until well combined.
- Fold in the flour, cocoa powder, and salt. Don’t over mix.
- Pour 1/2 the brownie batter in the bottom of the pan, spread evenly. Add the cheesecake batter and spread evenly. Top with remaining brownie batter and spread evenly.
- Bake at 350 for 55-60 minutes. Cool completely, slice, and serve.
Notes
Pumpkin Cheesecake Pretzel Brownies will keep at room temperature for 2 days or up to a week in the fridge.
