Description
These decadent brownies combine the intense richness of Dutch-processed cocoa with a velvet-smooth, spiced pumpkin cheesecake swirl. The base is dense and fudgy, creating a perfect canvas for the bright, tangy pumpkin layer. Ideal for fall gatherings, this recipe balances seasonal warmth with classic chocolate comfort. It is an elegant, reliable dessert that is as beautiful to look at as it is rewarding to eat, offering a sophisticated twist on a beloved American treat.
Ingredients
1/2 cup (113g) unsalted butter, melted
1 cup (200g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup (60g) all-purpose flour
1/3 cup (30g) Dutch-processed cocoa powder
1/4 teaspoon salt
4 oz (115g) cream cheese, softened
1/4 cup (60g) pumpkin puree
1/4 cup (50g) granulated sugar
1/2 teaspoon pumpkin pie spice
Instructions
Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
In a medium bowl, whisk together the melted butter and 1 cup sugar until smooth.
Add one egg and half the vanilla, whisking well, then repeat with the second egg and remaining vanilla.
Sift in the flour, cocoa powder, and salt, folding until just combined to create the brownie batter.
In a separate small bowl, beat the cream cheese, pumpkin puree, 1/4 cup sugar, and pumpkin pie spice until smooth.
Pour about two-thirds of the brownie batter into the prepared pan and spread evenly.
Dollop the pumpkin mixture over the brownie batter in spoonfuls.
Top with remaining brownie batter and use a knife or skewer to swirl the mixtures together for a marbled effect.
Bake for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out mostly clean.
Allow the brownies to cool completely in the pan before slicing into squares.
Notes
Ensure all ingredients are at room temperature for the smoothest batter. Do not overbake, as the fudgy texture relies on the brownies being pulled from the oven while the center is still slightly soft. Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 18g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg