I had a rather traumatic day last Tuesday. I had blood drawn for the first time in my life.
It all started innocently enough on Halloween – I went to the doctor to get a ridiculous amount of earwax cleaned out of my ear so I could hear again (it’s an incredibly disgusting trait I’ve inherited from my dad). After the cleaning of the ear, the doctor told me I should make an appointment to get lab tests done because, “at your age, it’s recommended.” Excuse me? At my age??? He then proceeded to say, “But a healthy 30 year old shouldn’t have any problems.” Ho’d up. I am 29 for the first time thankyouverymuch. Had he not just given me the gift of hearing back, there would have been a brawl right then and there.
So I went back in last Tuesday for my stabbing, and, per usual, had myself all worked up over nothing (I don’t do needles well at all). And when my test results came in saying that my cholesterol’s good and I don’t have diabetes, I celebrated with pumpkin cheesecake brownies. Because that’s how you keep good numbers. Obviously.
Nailed it. Make these. Make these now. See how the above photo shows them still in the pan with a row missing? That’s because the husband and I started inhaling these as soon as they were cool enough to not scald our mouths. They really are that good.
I cheated and used a box brownie mix. I know – it’s terrible, full of chemicals, blah blah blah, but honestly, I have no regrets on that one. I also used Greek yogurt instead of cream cheese and pumpkin pie spice instead of cinnamon. And, as you can tell, I didn’t realize it said to use an 8 inch pan until it was too late which meant my layering/swirling efforts were rather interesting. If using a 9×13, I’d recommend using 2 batches of brownies. That’s my plan for the next round.
Original recipe from AB Petite on That’s Comma with a K.