Marbled Red Velvet Cheesecake Brownies

A brownie that really tastes like a Red Velvet Cupcake, complete with the Cream Cheese Frosting!  No really, these brownies are the real thing!

The bottom layer is a red velvet tasting brownie, with a creamy cheesecake layer, swirled with more of the red velvet brownie mixture.  Bake these in a jelly roll pan and you can cut out cute shapes like I did!

Recipe from The Novice Chef

Pumpkin Swirl Brownies

In an attempt to bake at least one more pumpkin recipe this year, I came across this recipe that I had bookmarked last year.  I was slightly skeptical at first, mixing chocolate with pumpkin, but the end result is delicious!  I think the cream cheese really ties the pumpkin & chocolate together for a delicious treat.

Start with your favorite brownie recipe.  When adding a swirl to a brownie recipe, I find no shame in starting with a box mix :)

Pumpkin Cheesecake Swirl
for a 9x13 pan


1 cup pumpkin puree
6 oz cream cheese, softened
2 eggs
1/4 cup + 2 tbsp sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg

Mix ingredients together with a mixer or by hand.  Pour 3/4 of the brownie batter in a parchment lined (or greased) 9x13 pan, then use a tablespoon to dollop pumpkin filling on top*.  Spoon the remaining brownie batter into the pan and use a knife to swirl together.  Bake at 325 (for a dark pan, 350 for glass) for 40 minutes.

*I didn't use all the filling, unless you like a lot, you'll probably only need about 75% of the mixture.

Football is back!

These football cupcakes are a perfect way to celebrate the return of football!  Even better, these cupcakes are really two treats in one: the football is a brownie :)

The "grass" is just green buttercream, and I used white decorators icing to pipe the laces on the footballs.  So easy!

Peanut Butter Cheesecake Swirled Brownies

Peanut butter and chocolate is a classic combination.  I'm also a fan of cheesecake swirled brownies, which meant that peanut butter cheesecake swirled brownies had to be a winning combination.

I did cheat a little and use a box mix for the brownie base - I went with a Hershey's dark chocolate brownie that you add the special dark syrup to - since I was short on time.  The peanut butter cheesecake swirl was easy to mix up, and these brownies baked up beautifully!

Peanut Butter Cheesecake Swirled Brownies
from Annie's Eats
For the peanut butter cheesecake swirl:
8 oz. cream cheese, at room temperature
2/3 cup creamy peanut butter
6 tbsp. sugar
1 large egg
1 tsp. vanilla extract


Directions:
Preheat the oven to 350˚ F.  Line a 9 x 13-inch baking pan with foil and spray lightly with cooking spray.  Prepare your favorite brownie batter.  Pour the brownie batter into the prepared baking dish and smooth the top with a spatula.


To make the peanut butter cheesecake portion, combine the cream cheese, peanut butter and sugar in the bowl of an electric mixer.  Beat on medium-high speed until completely smooth, about 2-3 minutes.  Blend in the egg and vanilla until incorporated, scraping down the bowl as needed.
Drop spoonfuls of the peanut butter mixture over the brownie batter in the pan, creating a cobblestone appearance.  Use a knife or wooden skewer to gently swirl together the peanut butter mixture and brownie batter.  Bake 30-35 minutes, until the center is just set.  Transfer to a wire rack and let cool to room temperature.  Cover and refrigerate until well chilled before slicing and serving.