Comments on: Pumpkin Cheesecake Swirl Brownies (with Keto option)

By: Connie

Connie — Mon, 11 Oct 2021 22:20:14 +0000

Three things: 1) Leftover pumpkin freezes beautifully (I freeze it in 1/2 cup portions. I add to smoothies and pancake batter. 2) My cookster uncle taught me to add fresh-ground nutmeg to any recipe that calls for cinnamon, and it is wonderful. 3) To kick up the chocolate flavor in brownies, my friend adds 1 tsp. of finely ground espresso powder. We call them "crack brownies" because they are so addictive!

By: Saucy Spatula

Saucy Spatula — Wed, 24 Oct 2012 21:26:08 +0000

Thanksgiving Dessert? Already put this down on my menu!

By: Cara

Cara — Sun, 24 Apr 2011 22:09:56 +0000

mmm - one of my absolute favorite recipes!

By: xannagx

xannagx — Sun, 26 Sep 2010 08:57:53 +0000

Just made them today and they took maybe 20-25 minutes to make from start to oven time. They were SUPER easy and look wonderful. I haven't tasted the final product yet though because they're chilling in the fridge waiting to be eaten by friends at a dinner tomorrow night. But I cannot wait to try them! And yes the 8x8 worked perfectly. Cooked them for 35 even though they could have used a couple minutes more, I like my brownies somewhat gooey.

By: Natalie @ Perrys' Plate

Natalie @ Perrys' Plate — Sat, 25 Sep 2010 15:43:57 +0000

xannagx - I don't think you need to make any changes in temp or baking time. The original recipe called for the 8x8, but I've used the 11x7 pan every time and baked it for about 35 minutes. It may need a couple extra minutes, but probably not more than the 35-40 minute window stated in the recipe. Good luck!

By: xannagx

xannagx — Sat, 25 Sep 2010 11:57:01 +0000

You said you can use either an 8x8 or 11x7, do you need to adjust temp or cook time if you use the 8x8?