Triple Chocolate Pumpkin Cheesecake Skillet Brownie

Triple Chocolate Pumpkin Cheesecake Skillet Brownie takes around 50 minutes from beginning to end. For 66 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe makes 10 servings with 393 calories, 6g of protein, and 20g of fat each. 2867 people found this recipe to be tasty and satisfying. It is an inexpensive recipe for fans of American food. A mixture of coconut sugar, flour, chocolate chips, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Country Cleaver. All things considered, we decided this recipe deserves a spoonacular score of 31%. This score is not so tremendous. Triple Chocolate Skillet Brownie, Triple-Chocolate Brownie Cookies, and Triple Chocolate Brownie Cake are very similar to this recipe.

Servings: 10

Preparation duration: 20 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees.(*If you're feeling daring, mix the brownie batter right in the skillet you're going to bake them in! Or feel free to use a large bowl instead - because less dishes is a win!)In a large bowl with a whisk or spatula, combine butter, 1 cup melted and cooled chocolate, brown and white sugar, eggs, and vanilla until smooth. Stir in the flour, salt and baking soda until a batter forms.Spoon the batter into a oven proof skillet, cast iron or stainless steel that has been sprayed with non-stick spray. Even the batter out and press to within 1/2" of the edges of the skillet - the brownie will spread out, but leave the room between the batter and the sides of the skillet so the edges don't over cook. Create a bit of a ridge or ring around the brownie (like a pizza) so when you pour the cheesecake mixture it starts right on top of the brownie.In a small bowl, stir together the softened cream cheese with the sugar until smooth. Stir in the pumpkin puree, the egg and the pumpkin pie spice until smooth. Pour on top of the brownie in the skillet.Top with remaining chocolate chips Place in oven and bake for 25-30 minutes or until the edges are set and a toothpick placed in the middle of the brownie comes out clean.Let the brownie cool on a wire rack in the skillet until just warm - about 45 minutes. It will still be very soft in the middle, but as it cools, the brownie will set entirely.

 

Step by step:

1. Preheat oven to 350 degrees.(*If you're feeling daring, mix the brownie batter right in the skillet you're going to bake them in! Or feel free to use a large bowl instead - because less dishes is a win!)In a large bowl with a whisk or spatula, combine butter, 1 cup melted and cooled chocolate, brown and white sugar, eggs, and vanilla until smooth. Stir in the flour, salt and baking soda until a batter forms.Spoon the batter into a oven proof skillet, cast iron or stainless steel that has been sprayed with non-stick spray. Even the batter out and press to within 1/2" of the edges of the skillet - the brownie will spread out, but leave the room between the batter and the sides of the skillet so the edges don't over cook. Create a bit of a ridge or ring around the brownie (like a pizza) so when you pour the cheesecake mixture it starts right on top of the brownie.In a small bowl, stir together the softened cream cheese with the sugar until smooth. Stir in the pumpkin puree, the egg and the pumpkin pie spice until smooth.

2. Pour on top of the brownie in the skillet.Top with remaining chocolate chips

3. Place in oven and bake for 25-30 minutes or until the edges are set and a toothpick placed in the middle of the brownie comes out clean.

4. Let the brownie cool on a wire rack in the skillet until just warm - about 45 minutes. It will still be very soft in the middle, but as it cools, the brownie will set entirely.

Nutrition Information:

covered percent of daily need