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Pumpkin Brownies

Pumpkin brownies with a fudgy dark chocolate base and a marbled pumpkin cheesecake swirl. Bake until the edges set and the toothpick comes out with moist crumbs, then cool completely for clean slices.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the fudgy brownie base
  • 1 cup unsalted butter
  • 8 oz dark chocolate, chopped
  • 1.5 cup granulated sugar
  • 0.5 cup brown sugar
  • 4 eggs
  • 2 tsp vanilla
  • 1.25 cup all-purpose flour
  • 0.5 cup cocoa powder
  • 0.5 tsp salt
For pumpkin swirl
  • 8 oz cream cheese, softened
  • 0.5 cup pumpkin puree
  • 0.25 cup sugar
  • 1 egg
  • 1 tsp pumpkin pie spice
  • 0.5 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep & brownie base
  1. Preheat the oven to 350F and line a 9x13 pan with parchment, leaving overhang for easy lifting.
  2. Melt the butter and chopped dark chocolate together, then cool for 10 minutes to prevent scrambling the eggs.
  3. Whisk in the granulated sugar, brown sugar, eggs, and vanilla until smooth and glossy.
  4. Fold in the all-purpose flour, cocoa powder, and salt just until no dry streaks remain.
  5. Pour the brownie batter into the prepared 9x13 pan and spread into an even layer.
Pumpkin swirl & bake
  1. Beat the cream cheese, pumpkin puree, sugar, egg, pumpkin pie spice, and cinnamon until smooth.
  2. Dollop the pumpkin swirl mixture over the brownie batter in small spoonfuls.
  3. Use a knife to create a marbled swirl pattern by dragging it lightly through the batter.
  4. Bake for 30-35 minutes at 350F until the edges are set and a toothpick comes out with moist crumbs.
  5. Cool completely before slicing so the marbled swirl firms up and cuts clean.

Notes

Pro tip: cool the melted chocolate mixture for 10 minutes so the eggs mix in smoothly. Store airtight in the refrigerator up to 4 days; freeze baked brownies (tightly wrapped) up to 2 months. For a lighter swap, use low-fat cream cheese for the pumpkin swirl without changing bake time.