Pumpkin Swirl Brownies
Fudgy from-scratch chocolate brownies marbled with a tangy pumpkin cheesecake swirl. Impressive to look at and easy to make.
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.