Pumpkin Cheesecake Brownies
Ingredients
- Brownie Batter
- 1/2 cup cold coffee
- 1/2 cup coconut oil, melted
- 1/2 tsp vanilla extract or powder
- 2/3 cup coconut sugar
- 1/2 tsp baking powder
- 1/3 cup raw cacao powder
- 1 cup flour, gluten free 1:1 works
- Pumpkin Cheesecake Swirl
- 1/2 cup non-dairy cream cheese
- 5 Tbsp maple syrup
- 1 Tbsp cornstarch or tapioca flour
- 1/3 cup pumpkin purée
- 1/4 tsp vanilla
- 1/2 tsp pumpkin pie spice
Preparation
Brownie Batter
Preheat oven to 350 degrees
Line 9x9 baking pan with parchment paper or oil well
Combine coffee, melted coconut oil, vanilla and coconut sugar and mix well
Add baking powder, cacao powder and flour and mix again for about a minute
Set aside and make pumpkin cream cheese
Pumpkin Cheesecake Swirl
Add all ingredients to a small blender or food processor and blend until creamy
Pour the brownie batter into prepared baking pan. Pour pumpkin cream cheese over brownie batter and swirl with a toothpick or knife. Bake for 20 minutes. Cool, cut and devour
