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Pumpkin Swirl Brownies

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 16 brownies

Ingredients

For the Brownie Batter

  • ½ cup unsalted butter
  • 6 oz bittersweet chocolate chopped
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • ¼ teaspoon salt

For the Pumpkin Cheesecake Swirl

  • 4 oz cream cheese softened
  • ½ cup pumpkin puree not pumpkin pie filling
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract

Instructions

Make the Batters

  • Preheat the oven to 350°F and line a 9x9 pan with parchment.
  • Melt the chocolate and butter together until smooth. Whisk in the sugar, then the eggs and vanilla. Fold in the flour and salt just until combined.
  • For the swirl, beat the cream cheese, pumpkin, sugar, egg yolk, pumpkin pie spice, and vanilla until smooth.

Swirl and Bake

  • Spread most of the brownie batter in the pan. Dollop the pumpkin mixture and remaining brownie batter on top, then drag a knife through in an S pattern to marble.
  • Bake for 40 to 45 minutes, until the center is just set and a toothpick comes out with a few moist crumbs.
  • Cool completely, then chill for at least 1 hour before cutting into squares.

Notes

  • Swirl gently: Dollop and drag once, don't overmix or the marble blurs.
  • Keep fudgy: Use just ¾ cup flour and don't overbake.
  • Chill to slice: Cold brownies cut into clean squares.