It’s Friday! Woo Wooo Yeahh Yeahhh Woo Wooo Woooooo!
1) Tomorrow a WEDDING is happening!
2) I get to spend time with these clowns – a.k.a my family – a.k.a the farkles. Don’t ask.
My cousin Allison is getting married to Neil. They’re story is one of my faves. Al moved to Dublin to channel her inner Irish self a couple years after college – she met Neil, a legit Irishman who might be one the nicest guys I’ve ever met in my life – they fell in love – last year they got engaged in Budapest (NBD) and tomorrow they’re getting married! I’m picturing a lot of jigging on the dance floor and a lot of guinness consumption, but mostly, lots of laughs and fist pumps with family and friends!
I’ll be honest – there’s no correlation between Al and Neil nuptials and these Pumpkin Cheesecake Brownies, but nevertheless, they were amazingly easy to make (primarily cuz’ I cheated – cheaters DID prosper in this case!) and amazingly delicious.
Pumpkin Cheesecake Brownies
*Cheescake portion adapted from A Taste of Home
Your favorite boxed brownie mix, prepared according to instructions
1 package (8 ounces) reduced-fat cream cheese
1/2 cup canned pumpkin
1/4 cup sugar
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1) Preheat oven to 325 degrees (or whatever temperature the box says)
2) Prepare your brownie batter and set aside.
3) For cheesecake batter, in a small bowl, beat cream cheese and pumpkin until smooth. Beat in the sugar, vanilla and pumpkin pie spice. Add egg; beat on low speed just until combined.
4) Line a 12-muffin tin with paper baking cups. Fill the bottom about 1/3 of the way with brownie batter. Then place another 1/3 of pumpkin cheesecake batter on the top, and then top the last 1/3 with the brownie batter. Take a knife and swirl the pumpkin cheesecake and brownie batter together so they look ‘swirly’.
5) Bake for about 15-20 minutes until a toothpick inserted in the center comes out clean
*You could also make these as just a standard pan of brownies by again, following the instructions on the box for the different pan sizes and following the same method of brownie batter/pumpkin cheesecake layering and swirling.
My only change would be maybe alternating the pattern and doing cheesecake/brownie/cheesecake next time, as to make them a little more pumpkin flavored. But it’s totally up to you, depending on what flavor you prefer.
Next week is Halloween – BOOOOO!