Earlier this month, M&M'S debuted its newest flavor, Pumpkin Spice. So obviously we bought some, because we're not crazy, people.
While the new flavor isn't bad, the artificial pumpkin-cinnamon essence doesn't do it for us like a good PSL does (that's what the kids call Pumpkin Spice Lattes these days; we just found that out, too).
Sure, a few novelty handfuls are fun, but now we've found ourselves with a full 9.9 oz. bag to get through. Enter this recipe for Pumpkin Spice M&M'S Cheesecake Brownies.
Perhaps you won't regret buying that second bag after all ...
Ingredients
For the Brownie Batter
For the Pumpkin Cheesecake Topping:
Directions
Preheat oven to 350 degrees and spray a 9 x 13 baking pan with cooking spray.
For the Brownie Batter:
In a large bowl, sift together the cocoa powder and baking soda. Stir in 1/3 cup oil and the boiling water, mixing until thickened. Stir in sugar, eggs, vanilla extract, and remaining 1/3 cup oil until well blended. Add in flour and salt, mixing until combined. Finally, stir in Pumpkin Spice M&M'S until incorporated throughout.
Pour mixture into baking pan.
For the Pumpkin Cheesecake Topping:
Use a hand mixer to combine all ingredients. Dollop over the brownie mixture and use a knife to swirl the pumpkin topping, creating a marbled pattern. Sprinkle the top with a few more M&M'S for good measure.
Bake 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let rest before cutting into squares; mini squares are fun to serve at parties.
