Description
Fudgy chocolate brownies swirled with a spiced pumpkin cheesecake layer, creating a stunning marbled effect. These rich, moist bars combine the best of pumpkin spice and chocolate in every bite.
Ingredients
18 ounces brownie mix (510 grams)
¼ cup water (57 grams)
⅓ cup vegetable oil (67 grams)
1 large egg (50 grams)
½ cup semisweet chocolate chips (85 grams)
7.5 ounces pumpkin puree (213 grams) (½ can)
6 ounces cream cheese (170 grams, room temperature (¾ brick))
3 tablespoons granulated sugar (38 grams)
1 tablespoon pumpkin pie spice (9 grams)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
- Brownie layer: Melt butter and chocolate together. Whisk in sugar, then eggs one at a time. Stir in vanilla. Fold in flour, cocoa and salt until just combined.
- Pumpkin swirl: Beat cream cheese until smooth. Add pumpkin, sugar, egg yolk, pumpkin pie spice and vanilla.
- Spread 3/4 of brownie batter in pan. Dollop pumpkin mixture over top. Drop remaining brownie batter in spoonfuls over pumpkin. Swirl gently with knife.
- Bake 30-35 minutes until pumpkin layer is set and brownies pull from edges.
- Cool completely before cutting into squares.
Notes
- For cleaner cuts: Chill brownies 2 hours before slicing
- Storage: Keep refrigerated up to 5 days due to cream cheese
- Adult version: Add 1 tbsp bourbon to pumpkin layer
- Make ahead: Freeze unbaked in pan up to 1 month
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 16g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg