Handsome just found out that I often don’t taste my baked goods before offering them to others. This seemed to shock him. I kinda giggled at it. Yes, it’s basic kitchen knowledge to taste, taste, taste. But really, with baked goods, by the time the item is on the table, I’m done. I know I’m going to make a lot of people cringe, but I do often taste the batter. With most sweet desserts, if the batter doesn’t taste right – neither will the finished product. So, I’d say 99% of the time, I have a pretty good idea how things should turn out in the end.
Besides, good friends always tell you what is delicious and what needs improvement… Sometimes a little too much. 😉
Pumpkin Cheesecake Swirl Brownies
- 3/4 cup (1 1/2 sticks) butter, melted
- 1 cup sugar
- 1 tbs vanilla
- 2 eggs
- 1/2 cup all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teas salt
- 1/2 teas cinnamon
- 6 oz cream cheese, softened
- 1 egg
- 1/3 cup sugar
- 2 tbs flour
- 1/2 cup pumpkin puree
- 1/4 teas vanilla
- 1/2 teas cinnamon
- 1/4 teas each ground ginger and ground cloves
Preheat oven to 350F. Grease an 8×8″ or an 11×7″ baking pan.
For the Brownies: Beat together melted butter, sugar, and vanilla, then beat in eggs one at a time. Combine dry ingredients in small bowl, and then gradually stir into butter mixture by hand.
For the Cheesecake: In another bowl, beat cream cheese and sugar until smooth. Beat in remainder of ingredients until smooth.
Spread about 2/3 of chocolate batter into prepared pan. Spread the pumpkin batter over top, distributing evenly. Drop the remaining brownie batter over cheesecake batter. To make the swirls, run a butter knife back and forth through the pan.
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the center doesn’t jiggle when you nudge the pan. Cool completely and chill before cutting and serving.
These were a little rich for my blood, though, I gave them to some people who I know will love them. If I were to make these again, I would make them in a 9″ x 13″ pan using the same method as instructed, except lowering the cook time (probably to 25 minutes). They would be thinner brownies, which for their level of richness, I may enjoy more.
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