Pumpkin Spice Cheesecake Brownies are super fudgy, delicious and full of all our favourite autumnal flavours. Could these be the best brownies you’ve ever tasted?
WHY YOU’LL LOVE THIS RECIPE
Pumpkin Spice | It’s the spice of the season that adds that delicious autumnal warmth to all our bakes and hot drinks at this time of year. But do you really know what Pumpkin Spice is? Check out below and find the recipe to make your own.
Perfect gooey, chewy and fudgy brownies every time | This recipe never fails to give you the perfect brownie every time. Chewy edges with fudgy and gooey centres, they are the definition of perfection when it comes to a brownie.
Easily adaptable | If pumpkin spice and cheesecake isn’t your thing, or if you’re looking to bake brownies using another flavour then this recipe is perfect as it’s easily adaptable. If you want to add nuts then they can be added easily into the mixture before it’s poured into the tin. Or maybe you want to marble in some delicious raspberry jam? Then you can follow the instructions for the cheesecake using the jam instead.
WHAT IS PUMPKIN SPICE?
Unless you hibernate every Autumn, chances are you’ve heard of Pumpkin Spice. Originating from America this popular flavour comes alive in Autumn as it’s piled into bakes of all kinds and sprinkled into hot beverages, mainly the infamous Pumpkin Spice Latte.
Naturally it made its way across the pond and many brits have become besotted with it too. But what exactly is it we’re obsessed with? Essentially it’s a spice blend of all our favourite warm Autumn flavours that we reach for when we bake at this time of year; Cinnamon, nutmeg, cloves, allspice and ginger.
Here’s how to make your own pumpkin spice mix ready for this bake and more.
- 3 tbsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp nutmeg
- 1 1/2 tsp ground allspice
- 1 1/2 tsp ground cloves
- In a small bowl, whisk together cinnamon, ginger, nutmeg, allspice, and cloves until well combined.
- Store in a small jar or container.
TIPS TO MAKING THE PERFECT FUDGEY BROWNIE
Melt the chocolate and butter slowly | The best way to melt the chocolate and butter together is in a Bain Marie which is fancy pants for in a bowl over a saucepan of boiling water. Make sure the bottom of the bowl is not hitting the water though as this can burn impact the melting process. The reason this is the best way is because it slows the process of melting down and prevents the chocolate and butter burning.
Whip the eggs and sugar into a mousse | To secret to giving brownies that great fudgy texture is whipping up the eggs and sugar together until they form a mousse. This also helps give the brownies rise
Fold the two mixtures gently | Once you’ve whipped the eggs together the last thing you want is to deflate the air you’ve just created by beating the chocolate mixture into it. Instead slowly fold the melted chocolate into the whipped eggs using a spatula. It will take some time before it’s fully incorporated so be patient as this step is key to getting you the very best brownies.
Chill the brownies before serving | If you can wait long enough a great tip to the most fudgy brownies is to chill them in the fridge once cooled from the oven. The minimum time is about 2 hours but for maximum fudginess I suggest chilling them overnight before cutting into squares. This process also makes cutting them much easier and less messy if you like the look of a super neat brownie square.
TOOLS YOU WILL NEED
- Heatproof Mixing Bowls (pyrex glass bowls are great)
- Large mixing bowl
- Square 8×8 brownie tin
- Non-stick baking paper
Shop these tools
LOVE BROWNIES AND COOKIES?
If you can’t decide between a brownie or cookie then these Brownie Cookies are the perfect recipe and one you must add to your bake list.
I would love it if you tagged me @mykitchendrawer on Instagram if you make these Pumpkin Spice Cheesecake Brownies. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message. Happy baking!
Pumpkin Spice Cheesecake Brownies
For the Brownie
- 200 g unsalted butter
- 220 g dark chocolate
- 4 eggs large
- 275 g caster sugar
- 100 g plain flour
- 60 g cocoa powder
For the cheesecake filling
- 250 g cream cheese
- 1 tsp ground cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp allspice
- 1/4 tsp orange food colouring
- 1 egg
- 50 g icing sugar
- 1 tbsp plain flour
For the Brownie
- Preheat the 170°C and line a 8×8 inch square baking tin with non-stick baking paper.
- Melt the chocolate and butter together in a heatproof bowl, set over a saucepan of boiling water, then set aside to cool slightly.
- Whisk the eggs and sugar together using a handmixer for 2-3 minutes until it's thick and mousse-like. It should leave a little trail when the whisk has been lifted out.
- Pour the cooled chocolate mixture into the whipped eggs and sugar and gently fold the mixture together until fully combined. It may take a few minutes but be patient as this step is important to ensuring you get a good rise and fudgy texture.
- Once combined, add the flour and cocoa powder and carefully fold them through the mixture again until just combined and there is no more flour left.
For the Cheesecake Filling
- In a mixing bowl, combine the cream cheese, flour, icing sugar and egg and whisk them all together well.
- Split the mixture in half and add the spices and food colouring to one bowl combining it all together well.
- Pour 3/4 of the mixture into the lined brownie tin, then add 3/4 of the cream cheese mixture by adding random tablespoons of each cheesecake mixture on top.
- Add spoonfuls of the remaining brownie batter into the pan then add the cheesecake mixtures ensuring colours are altenating as much as possible. Using the end of a knife or a metal skewer swirl the mixtures together until nicely marbled.
- Bake for 25-30 minutes until the top is shiny. It mauy wobble a little when removed from the oven but this is fine as it will set as it cools.
- Let the brownies cool fully at room temperture and then cut into squares. Alternatively you can put them in the fridge overnight and when cut they will be even more fudgy.