Description
These Fudgy Pumpkin Brownies combine a rich, fudgy chocolate brownie base with a spiced pumpkin cheesecake swirl, perfect for a cozy fall dessert. The brownies offer a delightful blend of chocolate and pumpkin flavors, making them an ideal treat to celebrate the changing seasons with a comforting, chocolaty, and moist texture.
Ingredients
Brownie Layer:
- ¾ cup unsalted butter
- ⅔ cup semi-sweet chocolate chips
- 3 large eggs
- 1 large egg yolk
- 1 cup brown sugar (not packed)
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ½ cup unsweetened cocoa powder
- ½ tsp salt
- 1 ⅓ cups whole wheat pastry flour
Pumpkin Cheesecake Layer:
- 8 oz cream cheese (softened to room temperature)
- ⅓ cup granulated sugar
- 2 tsp pumpkin pie spice
- 1 large egg white
- ⅔ cup canned pumpkin puree
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F and either line or grease a 9×9 inch baking pan to ensure your brownies don’t stick.
- Melt Butter and Chocolate: In a small saucepan, melt the unsalted butter and semi-sweet chocolate chips over low heat. Stir frequently until the mixture is smooth, then set aside to cool while you prepare the pumpkin cheesecake layer.
- Make Pumpkin Cheesecake Layer: Using a stand mixer, beat the softened cream cheese until smooth. Add granulated sugar and pumpkin pie spice, and mix well. Incorporate the egg white until fully combined, then mix in the canned pumpkin puree. Set this mixture aside for later use.
- Prepare Brownie Batter: In the mixer, beat together 3 large eggs, 1 egg yolk, brown sugar, granulated sugar, and vanilla extract until smooth and frothy, about 2 to 3 minutes. While the mixer runs on low, slowly add the cooled chocolate butter mixture, and stir to combine.
- Add Dry Ingredients: Add unsweetened cocoa powder and salt to the batter, mixing until evenly incorporated. Then fold in the whole wheat pastry flour, stirring just until combined to maintain fudginess.
- Assemble the Brownies: Reserve about ¾ cup of brownie batter. Pour the remaining batter evenly into the prepared baking pan and spread it out to the edges. Carefully spread the pumpkin cheesecake layer over the brownie batter to cover the surface.
- Create the Swirl: Drop dollops of the reserved brownie batter onto the pumpkin layer. Using a butter knife, gently swirl the brownie batter into the pumpkin cheesecake to create a marbled effect.
- Bake: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Cool and Serve: Allow the brownies to cool completely in the pan before removing. Slice into 16 squares and serve. Store leftovers at room temperature for up to 3 days or refrigerate for longer freshness.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- You can freeze fully cooled brownies in a freezer-safe container for up to 3 months; thaw at room temperature for 30-60 minutes before serving.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
