I'm in the process of training for a half marathon, so I exercise most days of the week. I can never have enough workout clothes, so cute workout clothes are always something I'm on the lookout for. I'd seen a lot of people at the gym wearing really cute stuff from Fabletics, so I went ahead and ordered some shorts and leggings. With my purchase (ok, multiple purchases), I got a subscription to food magazines. Why athletic clothes are sold with food magazines seems counterintuitive to me, but given how much I love to cook, no complaints! This recipe is something I found in an Eating Well magazine. I had a leftover can of pumpkin from the holidays in my pantry and everything else is part of what I usually keep stocked. These turned out really well - they taste amazing with a glass of milk and look really cool!
Ingredients:
Brownie:
2/3 cup flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
2 eggs
1 cup brown sugar
1/4 cup canola oil
1/4 cup canned pumpkin
1 teaspoon vanilla
1/2 cup bittersweet chocolate chips
Cheesecake:
4 ounces cream cheese, at room temperature
1 egg
1/2 cup canned pumpkin
3 tablespoons brown sugar
1 tablespoon flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon pumpkin pie spice
1/4 teaspoon ginger
1/4 teaspoon vanilla
Preparation:
1. Preheat oven to 350 degrees and line a glass 8x8 pan with foil. The foil should extend up over the edges of the pan so you can lift the bars out after cooling to cut. Spray with cooking spray.
2. Make the brownies. Sift flour, cocoa powder, salt and cinnamon together.
3. In a mixer, beat eggs, brown sugar, oil, pumpkin, and vanilla.
4. Gradually add flour mixture to wet ingredients, until smooth.
5. Reserve 1/3 cup brownie batter for swirl. Add 1/2 cup chocolate chips to remaining brownie batter.
6. Pour batter into prepared pan.
7. To make the cheesecake layer, beat cream cheese, pumpkin, egg, and vanilla until smooth.
8. Add brown sugar, flour, cinnamon, nutmeg, pumpkin pie spice, and ginger. Beat until blended and uniform in consistency and color.
9. Pour cheesecake batter over brownie batter in prepared pan. (The batter should spread easily over the brownie.)
10. Using reserved 1/3 cup brownie batter, place teaspoon dollops on top of the cheesecake layer. Drag a clean butter knife through the dollops to create brownie swirls in the cheesecake.
11. Bake for 25-45 minutes, until a toothpick comes out clean. Let pan cool, then use foil to remove bars from pan. Cut into squares.
Ingredients:
Brownie:
2/3 cup flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
2 eggs
1 cup brown sugar
1/4 cup canola oil
1/4 cup canned pumpkin
1 teaspoon vanilla
1/2 cup bittersweet chocolate chips
Cheesecake:
4 ounces cream cheese, at room temperature
1 egg
1/2 cup canned pumpkin
3 tablespoons brown sugar
1 tablespoon flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon pumpkin pie spice
1/4 teaspoon ginger
1/4 teaspoon vanilla
Preparation:
1. Preheat oven to 350 degrees and line a glass 8x8 pan with foil. The foil should extend up over the edges of the pan so you can lift the bars out after cooling to cut. Spray with cooking spray.
2. Make the brownies. Sift flour, cocoa powder, salt and cinnamon together.
3. In a mixer, beat eggs, brown sugar, oil, pumpkin, and vanilla.
4. Gradually add flour mixture to wet ingredients, until smooth.
5. Reserve 1/3 cup brownie batter for swirl. Add 1/2 cup chocolate chips to remaining brownie batter.
6. Pour batter into prepared pan.
7. To make the cheesecake layer, beat cream cheese, pumpkin, egg, and vanilla until smooth.
8. Add brown sugar, flour, cinnamon, nutmeg, pumpkin pie spice, and ginger. Beat until blended and uniform in consistency and color.
9. Pour cheesecake batter over brownie batter in prepared pan. (The batter should spread easily over the brownie.)
10. Using reserved 1/3 cup brownie batter, place teaspoon dollops on top of the cheesecake layer. Drag a clean butter knife through the dollops to create brownie swirls in the cheesecake.
11. Bake for 25-45 minutes, until a toothpick comes out clean. Let pan cool, then use foil to remove bars from pan. Cut into squares.