Mocha Pumpkin Cheesecake Swirl Brownies

Mocha Pumpkin Cheesecake Brownies

These brownies. I die. They are my dream come true.

I’m a big fan of adding espresso or coffee to my brownie recipes because it helps bring out the rich, chocolately flavor. When my most favorite coffee company, Barnie’s CoffeeKitchen asked if I could mix up something special using their Pumpkin Spice Coffee, I was like, “Heck yeah!”. It’s fall, it’s pumpkin season, hence these amazing mocha pumpkin cheesecake brownies. You know I love a good brownie!

Mocha Pumpkin Cheesecake Swirl Brownies

They are fudgy (always how I prefer my brownies!) and the pumpkin cheesecake topping is perfection. I also love how I could still taste the coffee in these brownies. I could hardly wait to cut into these when they came out of the oven. They were great fresh out of the oven, however, when I had one the next day, I loved them even more. I could really taste the pumpkin the second day so I recommend making these the night before you plan to serve them!

Mocha Pumpkin Cheesecake Swirl Brownies

Mocha Pumpkin Cheesecake Swirl Brownies

Ingredients:

For the brownie layer:

  • 8 tablespoons unsalted butter
  • 7 ounces bittersweet chocolate
  • 3 large eggs
  • 1/2 cup strongly brewed Barnie’s Pumpkin Spice Coffee
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 1/2 cups flour

For the cheesecake layer:

  • 8 ounces cream cheese, softened
  • 1/2 cup pumpkin puree (not pie filling)
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup sugar
  • 1 large egg

Directions:

  1. Preheat oven to 350 degrees. Line a 8×13 baking dish with parchment paper and spray lightly with non-stick spray.
  2. Over a double boiler (I place a large glass bowl over a pot with boiling water), melt the butter. Once melted, add in the chocolate and stir until it is completely melted. Remove from the heat and let cool for about 2 minutes.
  3. Add the eggs, coffee, and vanilla to the chocolate and stir. Pour in the sugar and salt. Stir to combine. Then add in the flour and stir until just-combined. Set aside about 3/4 cup of the batter.
  4. Pour the rest of the batter into the baking dish and spread so it is in an even layer. Set aside.
  5. In a separate bowl, Add the cream cheese, pumpkin puree, pumpkin pie spice, sugar, and the egg. Beat together until smooth.
  6. Pour the cream cheese mixture on top of the brownie batter and spread so that is is also in an even layer. Then take the extra brownie batter and pour in sections over the cream cheese mixture. Use a butter knife to swirl the brownie batter in with the cream cheese mixture.
  7. Bake for 40-45 minutes until the brownies are set and cooked. Let cool completely and slice.
All images and text ©

Mocha Pumpkin Cheesecake Swirl Brownies

Disclosure: Barnie’s CoffeeKitchen sent me bags of their Pumpkin Spice Coffee to try and to create this recipe. I was not compensated for this post and as always, all opinions are my own. I just really love Barnie”s!

   

9 comments

  1. I love that you added pumpkin coffee to your brownies!! Man, I want gobble these right up!!

  2. These brownies look perfectly fudgy! Love that there is pumpkin coffee in them!

  3. Oh girl, these are totalllly up my alley! Coffee, chocolate AND pumpkin? I’m dying too.

  4. These brownies look magnificently swirled and flavoured I could use one batch ;)

    Cheers
    Choc Chip Uru

  5. These brownies looks decadent, gooey and delicious. Love the colors going through it.

  6. Pingback: Whole and Heavenly Oven - 110 Pumpkin Eats And Treats

  7. Love the mocha in these pumpkin cheesecake brownies. :)

  8. Pingback: Pompoen recepten: 9x de lekkerste gerechten - Like & Love it!

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