Pumpkin Brownie Bites

I tried to make these last year, and even though I messed them up and they burnt to the pan, the salvageable parts were still good! So I thought they deserved a second try.

 

This year I made the pumpkin cheesecake batter first, then the brownie batter. Since as the brownie batter cools, it gets thicker and then harder to swirl. It still only turned out okay. Am I the only one with this problem? My espresso cheesecake brownies also advised to make the brownie portion first, how does any swirling get accomplished this way?

Anyway, I also baked them in wrappers, as I had issues with the outsides of them burning last year. Gggrrrrr... Also I had a ton of cheesecake batter left over, both this time and last. I think they looked pretty evenly split, but who knows, I just made a bunch of mini pumpkin cheesecakes, also delicious.



Pumpkin Brownie Bites
From Bakers Royale

Made around 30 mini brownie bites for me

Pumpkin Swirl Brownie Bites

For the pumpkin cheesecake

8 oz cream cheese, softened
1/2 cup pumpkin puree
1 egg
1/2 teaspoon vanilla extract
1 tablespoon pumpkin pie spices
1/4 teaspooon salt
1/3 cup of sugar, plus two tablespoons
2 tablespoon flour

For the brownies

8 tablespoons unsalted butter
4 oz. unsweetened chocolate
1 1/4 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs
1/2 cup all-purpose flour

Brownie bite time!

1. Preheat oven to 350
2. Place cupcake papers in pan, or, if you're brave and not using them, coat your pan with cooking spray

Make the cheesecake

1. Combine the cream cheese and pumpkin and beat until smooth
2. Add the egg and vanilla extract
3. Add the sugar, flour, pumpkin pie spice and salt and continue beating until smooth with no lumps
4. Place in fridge while you make brownie portion

Make the brownies

1. Place butter and chocolate in a double boiler or a bowl over simmering water. Stir frequently until mixture is melted.
2. Remove chocolate mixture from heat and stir in sugar, vanilla and salt. 
3. Add the eggs one at a time, stirring until each is incorporated before adding the next.
4. Stir in flour and beat and until mixture is glossy.

Assemble
It's nice to use a piping bag or zip lock back with the corner snipped to dispense the batter into the pan. It's neater and lets you work faster. But you can also choose to spoon the batter.

1. Fill the cups 2/3 of the way with brownie batter, reserving some for the top layer
2. Layer the pumpkin mixture on top of the brownie the rest of the 1/3 way up
3. Dot the remaining brownie mixture on top of the pumpkin
4. Use a toothpick to swirl the two together
5. Bake 10 - 14 minutes (mine took longer than 10 - 12 as per the original recipe both times, so check often depending on your oven!)
6. Allow brownie bites to cool in pan for 5 minutes on wire rack before removing to cool completely