Description
Rich, fudgy brownies with a creamy pumpkin cheesecake swirl, perfect for fall baking.
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 4 ounces cream cheese, softened
- 1/4 cup pumpkin puree
- 2 tablespoons granulated sugar
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
- 1 large egg yolk
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8 inch baking pan and line with parchment paper.
- In a medium bowl, whisk together melted butter and 1 cup sugar. Add eggs and 1 teaspoon vanilla; beat until smooth.
- In a separate bowl, sift together flour, cocoa powder, salt, and baking powder. Gradually stir into the wet ingredients until just combined. Set aside.
- In another bowl, beat cream cheese, pumpkin puree, 2 tablespoons sugar, pumpkin pie spice, 1/4 teaspoon vanilla, and egg yolk until smooth and creamy.
- Pour brownie batter into prepared pan, spreading evenly. Drop spoonfuls of pumpkin cheesecake mixture over the brownie batter. Use a knife to swirl the two batters together.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
- Allow to cool completely in the pan on a wire rack before cutting into squares.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American