Holy Moly do these look amazing! I am definitely going to try these out this Thanksgiving. Bourbon, brownies, pumpkin, and cheesecake all rolled into one mmmm tastiness, I just had to share this recipe from BojonGourmet.com. Enjoy!
Makes 16 small but rich brownies
Pumpkin Cheesecake Swirl:
8 ounces (about 1 cup) pumpkin or winter squash puree
8 ounces cream cheese, at room temperature
6 tablespoons sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
pinch allspice
pinch cloves
1 large egg, at room temperature
1/2 teaspoon vanilla extract
Bourbon Brownie Batter:
6 tablespoons (3 ounces) unsalted butter, cut into pieces
4 ounces bittersweet or semisweet chocolate, chopped (1 scant cup) (see headnote)
2/3 cup sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 tablespoons Bourbon (such as Bulleit)
1/2 cup (2 3/4 ounces) sweet white rice flour
1 tablespoon tapioca flour (also called “starch”)
2 tablespoons unsweetened cocoa powder (dutch-processed or natural)
1/4 teaspoon salt
1/2 cup (2 3/4 ounces/80g) chopped chocolate or chocolate chips
For Complete Recipe Please Go to:
http://www.bojongourmet.com/2012/10/gluten-free-bourbon-pumpkin-cheesecake.html
Thanks for sharing Kirsten – they look decadent in all the right ways! 😉
~jules
Thank you so much for the super sweet words and for sharing my recipe – I’m very touched!
They look so amazing Alanna, I can’t wait to make them. Though I have a feeling they aren’t going to look as pretty as yours!!
all the essential food groups there. 😉 sounds so good.
Hahaha