Pumpkin Cheesecake Brownie Bars
Recipe and Images Provided by The Speckled palate
Our family, including our beloved Grandma Lorraine, who famously told us that “there’s not much in life that can’t be made better with butter,” has made developing the perfect batch of butter our family legacy. This goal is more than 130 years in the making, a passion passed on from generation to generation, including our children, who make up generation six.
The end result is a line of high butterfat butter in multiple, dreamy flavors, from sea salt butter to the garlic herb variety.
You can grab the rolled version of our butter — or the classic sticks you’ll often find on store shelves — from your local market or specialty store, by using our location tool.
So, without further ado, here’s our recipe for these tasty Pumpkin Cheesecake Brownie Bars:
Ingredients
Brownie Base
4 oz. bittersweet baking chocolate (70% cocoa)
1 cup milk chocolate chips
6 tablespoons Minerva Dairy Unsalted butter
3 eggs
¾ cup granulated sugar
2 teaspoons pure vanilla extract
1 cup all-purpose flour
½ teaspoon kosher salt
Pumpkin Cheesecake
8 oz. cream cheese, softened
1 cup pumpkin puree
2 eggs
2 tablespoons unsalted butter, melted and slightly cooled
1 ½ cups powdered sugar
½ teaspoon ground cinnamon
½ cup dark or bittersweet chocolate chips
Cooking Steps
Make the brownie base
Preheat oven to 350°F. Line a 9×13″ baking dish with parchment paper, and spritz with nonstick baking spray. Set aside.
Make the Brownie Base
Measure the baking chocolate, chocolate chips and butter into a medium-sized glass bowl. Heat in the microwave for 10-15 second increments to melt, stirring after each round of heating, until the mixture is melted and smooth. Set aside.
In another (large) bowl, add the eggs, sugar and vanilla. Using a hand mixer, beat until the mixture is creamy and light. If the chocolate mixture is still hot, add a drizzle of it to the egg mixture to temper the eggs, and stir vigorously. Once tempered, pour the rest of the chocolate into the egg mixture, mixing until combined.
Measure in the flour and salt, and using the hand mixer, mix until combined. It will be dense.
Pour the brownie base mixture into the prepared baking dish and spread with a rubber spatula until an even layer on the bottom of the pan. Set aside.
Make The Pumpkin Cheesecake
In another bowl, blend the cream cheese and pumpkin together using the hand mixer. Mix until light and fluffy.
Add the eggs, mixing until combined. Drizzle in the slightly cooled, melted butter, and stir until incorporated.
When the mixture is smooth, measure in the cinnamon and powdered sugar, mixing on the lowest setting until the ingredients are well-mixed.
Pour this cheesecake layer on top of the brownie mixture in the pan.
Sprinkle chocolate chips on top of cheesecake layer. Sprinkle with cinnamon, if desired.
Bake for 45 to 50 minutes, or until the cheesecake is set.
Let cool for 30 minutes, then slice into individual bars and enjoy warm or cold!
