Name: Skinny Pumpkin Cheesecake Brownies Recipe
Prep time: 20 min
Cook time: 22 min
Yield: 12
Ingredients: For Brownies:; ½ cup old-fashioned rolled oats; ¾ cup 0% Greek yogurt; ¼ cup milk; 2 egg whites; 2 tsp pure vanilla extract; ¼ tsp salt; 1 tsp baking powder; ½ cup pure maple syrup; ½ cup unsweetened cocoa powder; For Pumpkin Cheesecake Swirl:; ¼ cup pure pumpkin puree; 2 tbsp cream cheese; 2 tbsp granulated sugar; 1 egg yolk; 1 tsp ground cinnamon; ¼ tsp ground nutmeg; ¼ tsp ground cloves

Skinny Pumpkin Cheesecake Brownies Recipe

How To Make Pumpkin Cheesecake Brownies

Serve up a batch of these deliciously rich and lightened pumpkin cheesecake brownies! Enjoy fall flavors in every fudgy and creamy bite.

Preparation: 20 minutes

Cooking: 22 minutes

Chill Time: 1 hour

Total: 1 hour 42 minutes

Serves:

Ingredients

For Brownies:

½cupold-fashioned rolled oats
¾cup0% Greek yogurt,vanilla, or plain, or regular yogurt, low-fat, or nonfat
¼cupmilk,such as almond milk, coconut milk, cow milk, or soy milk
2egg whites
2tsppure vanilla extract
¼tspsalt
1tspbaking powder
½cuppure maple syrup,or agave, or honey
½cupunsweetened cocoa powder

For Pumpkin Cheesecake Swirl:

¼cuppure pumpkin puree
2tbspcream cheese,reduced fat, softened to room temperature
2tbspgranulated sugar
1egg yolk
1tspground cinnamon
¼tspground nutmeg
¼tspground cloves

Instructions

Preheat the oven to 350 degrees F. Spray an 8-inch square baking pan with non-stick cooking spray or line with parchment. Set aside.

Brownies:

Grind the oats in the food processor to produce powdery flour. Add the oat flour and the rest of the brownie ingredients into a blender. For easier blending, place the liquid ingredients into the blender first.
Blend until the mixture is smooth and the oats are ground up. Stop the blender and scrape down the sides a few times. The batter will be very thin.
Pour batter into prepared baking dish.

Pumpkin Cheesecake Swirl:

Beat together the pumpkin puree and cream cheese together on high speed until smooth. Add the sugar, egg yolk, and all of the spices. Beat until combined and creamy.
Drop the pumpkin mixture by spoonfuls onto the batter, swirling gently with a knife to create a marbled effect; trying not to overmix.

To Bake:

Bake for 22 to 25 minutes or until the brownies begin to pull away from the sides of the pan. Cover the brownies loosely with aluminum foil at the 15-minute mark.
The brownies will be extra fudgy, so be sure to wait until completely cooled.
Place in the refrigerator for 1 hour, for easier cutting.
Cut into 12 squares, serve cold, and enjoy!

Recipe Notes

If not gluten intolerant, use ½ cup of whole wheat flour instead of oat flour.
For sweeter brownies, add a couple more tablespoons of maple syrup to the batter.
These brownies can be stored in the refrigerator.