Gluten-Free Pumpkin Cheesecake Brownies
These Gluten-Free Pumpkin Cheesecake Brownies are perfectly sweetened, super chocolaty, pumpkin-infused, creamy, gooey, and just so delicious!
- 130 g unsalted butter (chopped)
- 220 g sugar
- 1 tsp pure vanilla extract
- 2 eggs (at room temperature)
- 50 g gluten-free flour
- 70 g cocoa powder
- 1 tbsp Cornstarch
- 1/8 tsp baking soda
- 150 g chopped dark chocolate/ chocolate chips
- pinch of salt
- 150 g lactose-free cream cheese
- 110 g canned pumpkin puree (1/2 cup)
- 1 egg
- 3 tbsp sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
To Make the Brownies:
In a small saucepan, place the butter and sugar, and place over medium heat, whisking occasionally, until melted and simmering. Add the vanilla extract and stir.
In a large bowl, place the eggs and vanilla, and whisk until well-beaten and combined. Add the melted and cooled butter and sugar to the bowl slowly, whisking constantly. Add the cocoa powder and whisk until the cacao powder has been absorbed. Using a handheld mixer, beat until very well-combined. Add the flour, cornstarch, baking soda, and salt, and mix with a spatula or spoon until just combined. Add the chopped chocolate or chocolate chips and mix until just evenly distributed throughout the batter. The batter will be thick and sticky. Set Aside.
To Make the Pumpkin Cheesecake:
Beat together cream cheese , pumpkin puree, egg, sugar, cinnamon and nutmeg until smooth and creamy. Set aside.
Pour half of the brownie batter into the 8x8 inch pan. Spread the pumpkin cream cheese evenly on top of the brownie batter. Drop remaining batter by spoonfuls on top of the cheesecake layer. Marble with a knife.
Bake for 35-40 minutes on 160 C (320 F) or until a toothpick inserted in the center comes out clean. Cool for an hour before cutting.