Pumpkin Swirl Brownies
These pumpkin swirl brownies feature a pumpkin cheesecake mixture folded into a rich and fudgy brownies batter making these amazing brownies extra decadent... You’ll definitely want a tall glass of milk with them!
Servings: 16 servings
Ingredients
For the brownie batter:
- ¾ cup unsalted butter melted and cooled
- 1 ½ cups granulated sugar
- 2 teaspoons instant espresso powder
- ⅔ cup cocoa powder
- 2 teaspoons pure vanilla extract
- 3 large eggs
- 1 cup all-purpose flour
- ½ cup dark chocolate chips
For the pumpkin cheesecake batter:
- 4 ounces cream cheese softened
- ½ cup pumpkin puree
- 1 large egg
- 2 tablespoons granulated sugar
- 1 ½ teaspoons pumpkin pie spice
Instructions
- Adjust oven rack to the middle position and heat oven to 350℉.
- Line a square 9"x9" baking pan with parchment paper or give it a coating of baking spray.
- Melt the butter in a saucepan on the stove top over medium heat. Whisk in sugar, espresso powder, and cocoa powder. Stir in vanilla extract.
- In a medium mixing bowl, lightly beat the eggs. Pour in the chocolate mixture and whisk until well combined. Stir in the flour, and then fold in the chocolate chunks. Do not over mix the batter.
- In a separate mixing bowl, beat the cream cheese with a handheld mixer until fluffy. Mix in the sugar, egg and pumpkin pie spice. Fold in the canned pumpkin puree.
- Pour half of the brownie batter into the prepared pan. Spread the pumpkin cheesecake batter over the top. Dollop the remaining brownie batter in three parallel lines over the cheesecake mixture, leaving space in between each. Use a clean butter knife to swirl the batters together by dragging it across the lines back and forth.
- Bake at 350℉ for 40-45 minutes. Cool in the pan for about 10 minutes, then lift the sheet of brownies out with the parchment paper and cool completely on a wire cooling rack efore serving.
Copyright © 2010–2025 Unsophisticook
