Ingredients for 23*27 form:
Brownie
-
140 g
-
80 g
-
2 pcs
-
180 g
-
1 tsp
-
1/4 tsp
-
30 g
-
125 g
Cheesecake
-
170 g
-
220 g
-
100 g
-
1 pcs
-
1/2 tsp
-
1/2 tsp
-
1/8 tsp
-
1/8 tsp
Additionally
-
40 g
Recipe:
Source: https://tanyachef.com/recipe/pumpkin-cheesecake-brownies/Prepare the chocolate layer.
Melt the chocolate and butter over a water bath. Add sugar, vanilla sugar, salt and eggs and whisk until smooth.
Add flour sifted with cocoa and mix into the batter. The batter will not be too thick.
For the cheesecake layer, beat the cream cheese with the sugar until smooth.
Add the egg and mix again. Add pumpkin puree and spices. Stir until smooth.
Pour the chocolate mixture into the baking dish lined with parchment paper. Top with the pumpkin-cheese mixture.
Use a spatula or chopstick to make a marble pattern.
Sprinkle with chopped chocolate or chocolate chips.
Bake in a preheated oven at 160 °C (320 °F) for about 40 minutes. The top should be set but not brown.
Allow the finished dessert to cool in the pan, then carefully remove from the pan, peel off the parchment and cut into portions.
Enjoy!
Recipe Source: https://tanyachef.com/recipe/pumpkin-cheesecake-brownies/
