Grain-Free Pumpkin Cheesecake Brownies

Grain-Free, Gluten-Free, Nut-Free

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Have you ever wanted to eat three desserts in one go, but you felt guilty about it? Now you can (minus the guilt)! Our deliciously creamy pumpkin cheesecake brownies combine the taste of autumn spice, tangy cream cheese, and chocolate in one amazing bite! Bake them for a family celebration or simply because it's a weekday and you deserve something sweet!

Ingredients

Brownies:

• 1 bag of Otto's Naturals Grain-Free Brownie Mix (Classic or Paleo)
• 1 cup chocolate chips
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup oil

Pumpkin Cheesecake:

• 4 Tablespoons cream cheese, room temperature (2 ounces, or 1/4 of an 8-ounce package)
• 1/4 cup sugar
• 1/4 teaspoon kosher salt
• 1 egg
• 1/2 cup canned pumpkin puree
• 1/8 cup (2 Tablespoons) heavy cream
• 1/2 teaspoon vanilla extract
• 3/4 teaspoon pumpkin spice (or 1/4 tsp. cinnamon, 1/8 tsp. ginger, 1/8 tsp. cloves)

Instructions

1. Preheat oven to 350°F.
2. Make brownie batter according to package directions and add chocolate chips.
3. Put 3/4 of batter in a greased or parchment lined 8x8-inch pan. Set aside.
4. Add all ingredients for Pumpkin Cheesecake mix into a bowl and mix until combined.
5. Pour on top of brownie mix in pan.
6. Take a spoon and drop dollops of the remaining brownie batter on top of the cheesecake mixture.
7. Take a toothpick or knife and swirl around to create a marble effect.
8. Bake for 30-35 minutes. Enjoy!