If you’re a fan of pumpkin but you’re also dying for some chocolate, never fear. I have created the perfect brownie for you. They’re like the caramel- or cheesecake-swirled brownies your dining hall probably serves on special occasions, but way better for autumn. Plus, they’re ridiculously easy to make. So throw on your Uggs and have your Instagram handy, it’s time to start baking, basic betches.
Pumpkin Cheesecake Swirled Brownies
- Prep Time:10 minutes
- Cook Time:30 minutes
- Total Time:40 minutes
- 2 boxes brownie mix
- 4 eggs
- 2/3 cup water (amount will vary based on brownie instructions)
- 1 cup oil (amount will vary based on brownie instructions)
- 1 box pumpkin cheesecake mix
- 8 oz cream cheese, room temperature
Preheat oven to 350°F (unless your brownie box says otherwise).
Mix up the brownie batter in a large bowl, following the instructions on the boxes. Split the batter between two 9×13 pans.
In another bowl, combine the spice mix from the cheesecake box with cream cheese. Follow the directions on the box, using a hand or stand mixer (if you have the luxury of one).
#SpoonTip: If you need some cardio, use an old school whisk.
Add the pumpkin from the cheesecake box. Stir it in, but only until it’s combined with the cream cheese mixture.
#SpoonTip: If you over mix, your creamy cheesecake will turn chalky.
Take spoonfulls of cheesecake mix and plop them into the brownie pan.
#SpoonTip: The more you use, the more pumpkin-y and moist your brownies will be, but don’t feel pressured to use up all of the cheesecake.
Drag a butter knife through the pan from different angles. Eventually you’ll get a pretty leaf pattern that happens to be perfect for autumn.
Bake for 25 minutes at 350°F, checking with a toothpick to make sure they’re done. Add 5 more minutes if they aren’t.
Finally, remove the pan from the oven and marvel at their beauty.
#SpoonTip: Be sure to pick a suitable Instagram filter.