Pumpkin Cheesecake Brownies 🍫

INGREDIENTS

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Pumpkin Cheesecake Swirl

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4 ounces vegan cream cheese at room temperature

4 ounces/½ cup pumpkin puree room temperature

3 tablespoons coconut sugar (or brown sugar)

1 teaspoon pumpkin pie spice

¼ teaspoon pure vanilla extract

1 egg yolk substitute - Recommended: Bob's Red Mill Egg Replacer Vegan Brownies

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1 cup 188g vegan chocolate chips

1 cup 133.75g oat flour or flour of choice

½ teaspoon sea salt

¼ teaspoon baking soda

2 flax eggs or egg replacement- Recommended: Bob's Red Mill Egg Replacer

¾ cup 131.25g coconut sugar

½ cup 100g coconut oil

¼ cup water

1 teaspoon vanilla extract

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INSTRUCTIONS

1. Preheat oven to 325 degrees. Grease and prepare the brownie pan and set it aside. 2. In a bowl, mix the pumpkin cheesecake swirl ingredients together until mixed thoroughly. Set aside. 3. Melt chocolate chips in microwave for a minute, stirring after to see if chips have melted. If not, microwave in increments of 30 seconds until completely melted. Alternatively, you can melt in over a small pot of boiling water (Not a lot of water in the pot) and put the chocolate chips it in a heat proof and melt proof bowl over the pot and stir until melted. 4. In a medium bowl, whisk the flour, salt and baking soda until combined. Set aside. 5. In a separate bowl, add the flax eggs or egg replacement, coconut sugar and coconut oil and mix until combined for about 2 minutes. Add the water and the vanilla extract. Add to the dry mixture to the wet mixture and melted chocolate chips and stir for about 3 minutes until combined. 6. Pour into a greased, parchment lined, or a greased foil-lined 8x8 square pan. 7. Dollop the pumpkin cheesecake swirl mixture on top of the brownies. I like to do it in huge circles that don't touch all over the batter, then slowly using a knife, swirl left to right from top to bottom through the batter, up and down from right to left to get the swirl through the whole batter. Don't over do it or you'll just get a muddle. 8. Bake for 45 minutes. The centre might still be a bit wobbly. When finished, remove from oven carefully and allow to cool completely until room temperature, then place into fridge for at least two hours. It's also easier to cut once cold. 9. Slice, serve and enjoy! Store these brownies in the fridge because of the cheesecake part.

Recipe Credit/s: Jessica in the Kitchen