Description
Indulge in the ultimate fall treat with these decadent Pumpkin Swirl Brownies. A rich, fudgy brownie base is swirled with creamy, spiced pumpkin cheesecake batter for a perfect balance of chocolate and pumpkin goodness.
Ingredients
Scale
- For the Brownies:
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- For the Pumpkin Swirl:
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line with parchment paper.
- Make the Brownie Batter: In a large bowl, whisk together melted butter and sugar. Beat in the eggs one at a time until well combined. Stir in the vanilla extract.
- In a separate medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour about two-thirds of the brownie batter into the prepared baking pan and spread evenly.
- Make the Pumpkin Swirl Batter: In a medium bowl, beat together softened cream cheese and sugar until smooth. Beat in the egg and vanilla extract until combined. Stir in the pumpkin puree and pumpkin pie spice until smooth and well combined.
- Dollop spoonfuls of the pumpkin mixture over the brownie batter in the pan.
- Pour the remaining one-third of the brownie batter over the pumpkin dollops.
- Using a knife or skewer, gently swirl the pumpkin mixture into the brownie batter to create a marbled effect. Be careful not to over-swirl.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
- Let cool completely in the pan on a wire rack before cutting into squares.
Notes
- For an extra fudgy brownie, use good quality cocoa powder.
- Ensure your cream cheese is fully softened for a smooth pumpkin swirl.
- Don’t overbake the brownies, as they will continue to cook as they cool.
- Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Prep Time: PT20M
- Cook Time: PT35M
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 25g
- Sodium: 100mg
- Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 30g
- Protein: 3g