PUMPKIN CHEESECAKE FUDGE BROWNIES

Name: PUMPKIN CHEESECAKE FUDGE BROWNIES
Prep time: 25 min
Cook time: 45 min
Total time: 25 min
Yield: 12
Cuisine: American
Ingredients: 1 cup Oat flour; 1 cup Cacao powder; 1 cup Coconut sugar; 0.5 tsp Salt; 0.5 cup Maple syrup (for brownies); 1 cup Chocolate chips; 1 cup Pumpkin purée (for brownies); 0.5 cup Coconut oil; 8 oz Vegan cream cheese; 2 tbsp Maple syrup (for cheesecake topping); 4 tbsp Pumpkin purée (for cheesecake topping); Chocolate chips (for topping)

25 mins prepServes 12

Your Halloween plans: PUMPKIN CHEESECAKE BROWNIES. These vegan and gluten-free fudge brownies feature a rich pumpkin brownie base swirled with a creamy pumpkin-spiced vegan cheesecake topping, perfect for fall.

12 servings

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Instructions

In a large bowl combine oat flour, cacao powder, coconut sugar and salt. Whisk together. Add chocolate chips and mix in. Next add pumpkin purée, coconut oil and maple syrup. Mix well and scoop batter into greased 8 x 8 brownie pan. Next in a bowl place cream cheese with 2 tbsp maple syrup. Whisk together well. Add 2 tablespoons of pumpkin purée and fold in gently and quickly allowing for swirls of pumpkin to appear in the cream cheese. Next dollop cream cheese onto the brownies and make swirl like motions. Add a handful of chocolate chips on top and bake in oven for 45 - 50 minutes at 350 degrees F. Remove from oven and let sit for 1 hour before cutting! (PATIENCE! ;))

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PUMPKIN CHEESECAKE FUDGE BROWNIES

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