Pumpkin Cheesecake Brownie Recipe Learn like a Pro 

Fall tastes abound in these rich, moist, delicious, and pumpkin cheesecake-flavored brownies! Ideal as a fall treat for Thanksgiving and beyond!  

– 1⅔ cup all-purpose flour – 1 cup cocoa powder – 1 teaspoon salt – 1 cup butter – ½ cup brown sugar – 2 cups sugar  – 1 teaspoon vanilla extract – 4 egg – 1½ cups Guinness stout – 1 cup semisweet chocolate chip – ¼ cup dark chocolate shavings  – 1 cup Guinness stout – 1 cup butter  – 2½ cups icing sugar – 1 teaspoon vanilla extract – ¼ cup milk



Set the oven to 350°F. Line an 8-by-8-inch baking pan with parchment paper and spray with cooking oil.


Melted butter, sugar, and vanilla extract should all be added to the bowl of your mixer and well mixed.


Stir the brownie batter dry ingredients in a separate bowl, then gradually add them to the butter mixture and stir until smooth.


Beat cream cheese in a large bowl until smooth. Keep beating until light and fluffy with eggs. 


The remaining ingredients for the cheesecake batter should be added and mixed until smooth and well incorporated.


Using a spatula, smooth out roughly ⅔ of the chocolate batter that has been spread into the prepared pan.


Cover the brownie batter with the cheesecake batter. Spoon leftover brownie batter over top of cheesecake batter. 


Using a butter knife or skewer, swirl the batters together by moving them back and forth through the pan.


The center should set after 40 to 50 minutes of baking the baking pan in the oven. Chill and let cool fully on a wire rack before slicing and serving.

Simple Guinness Brownie Recipe 

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