Description
These pumpkin brownies combine fudgy chocolate layers with a spiced pumpkin cheesecake swirl, making a rich, cozy dessert perfect for fall or any time you crave a comforting treat.
Ingredients
- ¾ cup (170 g) unsalted butter, melted
- ⅔ cup (110 g) semi-sweet chocolate chips
- 3 large eggs
- 1 large egg yolk
- 1 cup (200 g) brown sugar
- ½ cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- ½ cup (50 g) unsweetened cocoa powder
- ½ teaspoon salt
- 1⅓ cups (165 g) whole wheat pastry flour or all-purpose flour
- 8 oz (225 g) cream cheese, softened
- ⅓ cup (67 g) granulated sugar
- 2 teaspoons pumpkin pie spice
- 1 large egg white
- ⅔ cup (150 g) canned pumpkin puree
Instructions
- Preheat oven to 350 °F (175 °C). Grease or line a 9×9-inch baking pan with parchment paper.
- Melt butter and chocolate chips together over low heat or in the microwave. Stir until smooth and let cool slightly.
- In a bowl, whisk eggs, egg yolk, brown sugar, granulated sugar, and vanilla until smooth.
- Slowly stir in the melted chocolate-butter mixture.
- Sift in cocoa powder, add salt, and stir until combined.
- Fold in the flour gently until just combined; avoid overmixing.
- In a separate bowl, beat cream cheese until smooth. Add sugar and pumpkin pie spice, beat until creamy. Mix in egg white, then fold in pumpkin puree until smooth.
- Reserve ¾ cup of brownie batter. Spread remaining batter evenly in the pan.
- Spread pumpkin mixture over brownie base. Drop spoonfuls of reserved brownie batter on top and swirl with a knife.
- Bake for 40–45 minutes, until a toothpick comes out with moist crumbs.
- Cool completely in the pan. Chill for an hour before slicing for cleaner cuts.
- Lift out using parchment overhang (if used) and cut into 16 squares.
Notes
- Add nuts or use different chips for variation.
- Use gluten-free flour for a GF option.
- Homemade pumpkin puree is fine—just avoid pie filling.
- Chill brownies before slicing for clean cuts.
- Store in the fridge due to the cream cheese content.
Nutrition
- Serving Size: 1 brownie
- Calories: 220
- Sugar: 18g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
