Description
Create rich, decadent brownies with a festive pumpkin cheesecake swirl. This recipe brings together the deep chocolate flavor of brownies with the creamy spice of pumpkin cheesecake for a perfect autumn treat. You will master the swirl technique for beautiful presentation.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup semi-sweet chocolate chips
- 8 ounces cream cheese, softened
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup packed light brown sugar
- 1 large egg yolk
- 1/2 teaspoon pumpkin pie spice
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy lifting.
- In a large bowl, whisk together the melted butter and granulated sugar until combined.
- Beat in the 4 large eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
- Spread two-thirds of the brownie batter evenly into the prepared pan.
- In another bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, brown sugar, egg yolk, and pumpkin pie spice. Mix until fully incorporated and smooth.
- Drop spoonfuls of the cheesecake mixture over the brownie batter in the pan.
- Dollop the remaining one-third of the brownie batter over the cheesecake mixture.
- Use a knife or skewer to gently swirl the layers together to create a marbled effect. Do not over-swirl.
- Bake for 30 to 35 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached, not wet batter.
- Let the brownies cool completely in the pan before lifting out using the parchment overhang and cutting into squares.
Notes
- For the best swirl, ensure your cream cheese is fully softened.
- Do not use pumpkin pie filling; use pure pumpkin puree for the correct texture and flavor.
- Cool the brownies completely before slicing for clean, neat cuts.
- You can chill the cooled brownies for 30 minutes before cutting to firm them up further.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: Approx. 280
- Sugar: Approx. 30g
- Sodium: Approx. 150mg
- Fat: Approx. 16g
- Saturated Fat: Approx. 10g
- Unsaturated Fat: Varies
- Trans Fat: Trace
- Carbohydrates: Approx. 33g
- Fiber: Approx. 1g
- Protein: Approx. 4g
- Cholesterol: Approx. 75mg