Pumpkin cheesecake brownies fit for a princess

WOW. Can I just say WOW? These Fairytale Pumpkin Cheesecake Brownies are unbelievably good. A luscious pumpkin cheesecake layer is the sweet surprise inside these fudge-y brownies. I used a Ghirardelli brownie mix but you could of course make brownies from scratch.

I used my homemade fairytale pumpkin puree for these brownies. Fairytale pumpkins are hailed as one of the tastiest pumpkin varieties and once you’ve tried something made with its incredible puree, you’ll understand why. Fairytale pumpkin puree results in the the best damn pumpkin baked goods in the world! It just tastes so pumpkiny.

I pulled some puree out of the freezer the night before I baked these and since I made the puree months ago to save for a rainy day, these brownies were no more difficult than using canned puree. Making the puree is very fun too and makes your whole house smell like fall. Buy some of these beautifully hued pumpkins to enjoy in October, then puree them in November for pumpkin goodies all winter long. How thrifty. Decor you can eat! Man, I love pumpkins.

I made these brownies for an autumn picnic with my friend Lucy and she couldn’t believe that the only spice in them is cinnamon. Why? Because the fairytale puree is so flavorful! It hardly needs anything else.

You’ll want to store these brownies in the fridge, since they have cream cheese. Eat them cold or let them sit out at room temperature for an hour before enjoying. This is truly a wonderful way to celebrate fall.

Fairytale Pumpkin Cheesecake Brownies

1 box brownie mix (plus vegetable oil & egg for the mix) (Ghirardelli is my favorite) 
1/2 cup semi-sweet chocolate chips
1 cup homemade fairytale pumpkin puree (yes, you can substitute 1 cup of canned pumpkin puree)
6 oz cream cheese, at room temperature
1/4 cup granulated sugar
1 tsp cinnamon

1. Preheat the oven and prepare brownies according to the direction on the box. (My mix said 325 degrees.) Stir in chocolate chips and set aside.
2. Beat pumpkin, cream cheese, granulated sugar, and cinnamon until blended.
3. Grease a 9″ metal baking pan. Pour half of brownie mix in the pan, followed by pumpkin mixture, then the last half of the brownie mixture. Make sure that the cheesecake layer is completely covered by the brownie layer. Bake according to package directions. (My mix said 45 minutes and this was perfect.) Start doing the toothpick test five minutes before the baking time is up. Pull the brownies when a toothpick inserted in the center comes out clean.
4. Cool completely before slicing. Keep in the refrigerator.

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Make your own fairytale,

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