Pumpkin Cream Cheese Swirl Brownies
Fudgy dark chocolate brownies marbled with a tangy pumpkin cream cheese swirl. An easy-to-moderate fall dessert that cuts into 16 squares, perfect for potlucks and gatherings.
Equipment
- 8x8-inch (20x20 cm) baking pan
- Parchment paper
- Two mixing bowls
- Hand mixer
- Whisk and spatula
- Butter knife or skewer for swirling
Ingredients
For the brownie batter
- 1/2 cup unsalted butter
- 4 oz semisweet chocolate, chopped
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1/4 tsp salt
For the pumpkin cream cheese swirl
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/3 cup pumpkin puree not pumpkin pie filling
- 1 large egg yolk
- 1/2 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 1 tbsp all-purpose flour
Instructions
- Preheat the oven to 350°F (175°C). Line the baking pan with parchment paper, leaving an overhang on two sides, and lightly grease the paper.
- Make the swirl first. Beat the cream cheese and 1/4 cup granulated sugar for about 1 minute, until completely smooth and lump-free.
- Beat in the pumpkin puree, egg yolk, pumpkin pie spice, vanilla, and 1 tablespoon flour until smooth. Set aside.
- In a large microwave-safe bowl, melt the butter and chopped chocolate together in 30-second bursts, stirring after each, for about 1 1/2 minutes total, until smooth. Let the mixture cool for 5 minutes so it won't scramble the eggs.
- Whisk the granulated sugar and brown sugar into the chocolate mixture. Add the eggs one at a time, whisking well after each, then whisk in the vanilla until the batter looks glossy and thick, about 1 minute.
- Add the flour, cocoa powder, and salt. Fold with a spatula just until no dry streaks remain; do not overmix.
- Spread about two-thirds of the brownie batter into the prepared pan in an even layer.
- Spoon the pumpkin mixture over the brownie layer in large dollops, then spoon the remaining brownie batter in dollops between them.
- Drag a butter knife through the batter in a zigzag or figure-eight pattern, 3-4 passes in total. Stop while the swirls are still distinct, because over-swirling blends the colors.
- Bake for 32-36 minutes, until the brownie edges are set, a toothpick inserted into the chocolate portion comes out with a few moist crumbs, and the pumpkin center has only a slight jiggle.
- Cool in the pan on a wire rack for 1 hour, then refrigerate for 30-60 minutes for the cleanest slices.
- Lift out using the parchment overhang and cut into 16 squares, wiping the knife clean between cuts.
Notes
Use pumpkin puree, not pie filling, so the swirl sets properly. Let the melted chocolate cool for a few minutes before adding the eggs. Chill the baked brownies before slicing, since the cream cheese layer cuts much more cleanly when cold.
Troubleshooting: if the pumpkin layer is cracked or dry, it was overbaked; if the brownies are cakey, the flour was overmixed; if the swirl looks muddy, you swirled too much.
Storage: because of the cream cheese, store covered in the refrigerator for up to 5 days. Freeze for up to 2 months and thaw in the refrigerator. Do not leave out for more than 2 hours.
Calories per serving: ~205 kcal (estimated)
Calories per serving: ~205 kcal (estimated)