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@casper_297: 60 fps #trem #fyp #fyppppppppppppppppppppppp #tanjungularmentokbabel

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Friday 18 September 2026 12:18:59 GMT
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Another #pumpkinrecipes for you! #pumpkinspice #brownies #ghiradelli Pumpkin Cheesecake Brownies Ingredients 1 box brownie mix, plus the ingredients called for on the box Pumpkin Cheesecake Swirl: 8 oz cream cheese, softened 1/2 cup pumpkin purée 1/3 cup granulated sugar 1 large egg yolk 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice Pinch of salt Instructions Preheat oven to 350°F. Line a 9x9-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal. Prepare the brownie batter according to the package directions. Spread about 3/4 of the brownie batter evenly into the prepared pan, reserving the remaining batter for the top. In a separate bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the pumpkin purée, egg yolk, vanilla, pumpkin pie spice, and salt. Mix until completely combined and smooth. Spoon the pumpkin cheesecake mixture over the brownie batter. Drop spoonfuls of the reserved brownie batter over the top. Using a butter knife or skewer, gently swirl the brownie batter and pumpkin cheesecake mixture together. Don’t over-swirl, you want to be able to see ribbons of both. Bake for 40–50 minutes, or until the edges are set and the center is mostly set with just a slight jiggle. Allow the brownies to cool completely in the pan, then refrigerate for at least 2 hours before slicing for the cleanest cuts. Store covered in the refrigerator.
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