Name: Spiced Pumpkin Cheesecake Brownies (Gluten Free, Dairy Free)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 12
Ingredients: For the brownies:; 170 grams dairy free chocolate; 115 grams dairy free spread; 225 grams light brown sugar; 1 teaspoon vanilla extract; 2 eggs; 170 grams gluten free plain flour; For the pumpkin spiced cheesecake swirl:; 55 grams pumpkin puree; 2 tablespoons dairy free cream cheese; 2 tablespoons caster sugar; 2 teaspoons ground cinnamon; 1/4 teaspoon ground ginger; 1/4 teaspoon ground nutmeg

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Spiced Pumpkin Cheesecake Brownies (Gluten Free, Dairy Free)

Author: Fiona Kennedy Cooking Method: Baking Cuisine: American Courses: Cakes Recipe Keys: Dairy Free Gluten Free Mixing

Difficulty: Beginner Prep Time 10 mins Cook Time 35 mins Total Time 45 mins

Servings: 12

Best Season: Fall

Instructions

Preheat the oven to 180ºC
Line a 6” by 6” tray bake tin
Cream together the dairy free spread and sugar
Stir in the melted chocolate
Beat in the eggs
Stir in the flour and vanilla extract
Pour into the cake tin
Make the cheesecake by beating together the pumpkin puree, dairy free cream cheese, caster sugar, cinnamon, ginger and nutmeg
Pour the spiced pumpkin cheesecake on top of the cake batter and smooth with a knife
Bake in the oven for 25 minutes
Allow to cool in the tin before cutting into slices

Spiced Pumpkin Cheesecake Brownies (Gluten Free, Dairy Free)

Ingredients

Instructions

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