Hope you enjoy these Pumpkin Cheesecake Chocolate Brownies! I am munching on a big square of this delicious dessert now while sitting in a hotel room in Greensboro, North Carolina. We are relaxing after a long day of searching for our new future home! I can't remember the last update I shared on our new business progress. Here's the quick summary -- The build out process has started on our future health center, set to open in January 2013! It will be called Triad Health Center. Healing Cuisine will also be expanding from my small couch and kitchen to my own office space within Triad Health Center! We're bringing a completely new health care system to Greensboro. We're moving from Charlotte to Greensboro the weekend after Thanksgiving. We're up here now looking for rental homes. That gives us two weeks to figure our lives out. The search continues tomorrow. Pray for us.. :)
Makes 25 Brownies
1 unbaked Signature Brownie batter
1 egg
8 oz organic cream cheese, softened
3/4 cup pure pumpkin puree
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp ground ginger
1/2 cup powdered xylitol
2 Tbsp Stevita Spoonable Stevia
1.) Preheat oven to 350 degrees F. Grease a 9 x 13 inch glass baking pan with coconut oil. In blender, process together egg, cream cheese, pumpkin, cinnamon, cloves, ginger, xylitol, and stevia until smooth.
2.) Spread about two thirds of the Signature Brownie batter into prepared pan. Spread all of the pumpkin batter over top, distributing evenly. Drop the remaining brownie batter over the cheesecake batter. To make the swirls, run a butter knife back and forth through the pan vertically and horizontally.
3.) Bake for 35-40 minutes, or until a knife inserted in the center comes out clean. Cool completely and chill before cutting and serving.
Hi Elise,
ReplyDeleteI was referred to your site by my chiropractor (Wells Family Chiropractic).
I just finished making these brownies which is the first recipe from your site that I have tried. I am waiting for them to cool down so I haven't actually tried them yet, but they look really good.
They were a bit intensive to make but I can't wait to try them after they have cooled!
I can't wait to hear how everything goes with the office! And I bet you're so excited to actually have a place there as well. Keep the recipes comin'!
ReplyDeleteHi Regina - Welcome to Healing Cuisine! Hope you are enjoying some new healthy recipe inspiration!
ReplyDeleteHi Loretta - Thanks for stopping by! Yes, things are moving forward and we couldn't be more excited! :)
I made the pumpkin cheesecake brownies last week. They had a great flavor and were very filling but I would have liked them to be a little moister. Any ideas?
ReplyDeleteHi Regina, You could probably get away with adding up to another 1/4 cup of butter or coconut oil to the batter to make it a little more oily-moist. But the dryness you are talking about is generally the texture of almond flour when baked. Because it lacks gluten's chewiness and binding power, it will taste a little "dry" -- but it's really more the texture of almond flour because each granular is separated, not bound by gluten. Does that make sense? Sometimes it's hard for me to describe things like this in writing. :)
ReplyDeleteHi Elise,
ReplyDeleteFirst of all, I want to tell you I love your website! My husband and I are on the Advanced Plan and it can become boring if you're not careful. I made these brownies last week and we LOVED them. My husband (a former chocoholic) was in heaven. Tonight I'm making him the basic brownie (no pumpkin). He's so excited he offered to do clean up!
Thanks again and I hope you're enjoying your new home.
-Carol P.
Hi Carol,
ReplyDeleteThank you! I am so glad that you and your husband are enjoying the brownies!! Take advantage of your clean up helper! ;)
I'm working on a mint version of the swirl brownies as we speak. Hope to get that out to you by Christmas.