Pumpkin Cream Cheese and Cappuccino Brownies

Name: Pumpkin Cream Cheese and Cappuccino Brownies
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate; 3/4 cup butter; 2-1/3 cups sugar, divided; 5 eggs, divided; 3 Tbsp. MAXWELL HOUSE INTERNATIONAL Hazelnut Café; 1 tsp. maple extract; 1-1/4 cups plus 2 Tbsp. flour, divided; 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened; 1 tsp. pumpkin pie spice

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Prep Time: 15 minutes

Cook Time: 40 minutes

Total: 55 minutes

Servings: 24

Author : My Food and Family

bakers unsweetened chocolate baking chocolate butter

Pumpkin Cream Cheese and Cappuccino Brownies

Ingredients

Remove All · Remove Spices · Remove Staples

1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate3/4 cup butter2-1/3 cups sugar, divided5 eggs, divided3 Tbsp. MAXWELL HOUSE INTERNATIONAL Hazelnut Café1 tsp. maple extract1-1/4 cups plus 2 Tbsp. flour, divided1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened1 tsp. pumpkin pie spice

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Instructions

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Step 1

Heat oven to 350°F.

Step 2

Line 13x9-inch pan with foil, with ends extending over sides; spray with cooking spray. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Stir in 2 cups sugar. Add 4 eggs, coffee granules and maple extract; mix well. Stir in 1-1/4 cups flour; spread onto bottom of prepared pan.

Step 3

Beat Neufchatel, remaining sugar, remaining egg, remaining flour and pumpkin pie spice until blended. Drop by spoonfuls over brownie batter; swirl gently with knife.

Step 4

Bake 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool. Use foil handles to lift dessert from pan before cutting to serve.

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