Description
Indulge in the rich, fudgy goodness of brownies combined with a creamy pumpkin cheesecake swirl, perfect for autumn.
Ingredients
Scale
- 1 cup unsalted butter
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 8 oz cream cheese
- 1/2 cup pumpkin puree
- 1/2 teaspoon pumpkin pie spice
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a mixing bowl, melt the butter and mix in the sugar until glossy.
- Add the eggs one at a time, mixing well after each addition, and stir in the vanilla extract.
- In another bowl, mix the flour, cocoa powder, and salt. Gradually add to the wet ingredients, stirring until just combined.
- Pour half of the brownie batter into the prepared dish.
- In a separate bowl, beat the cream cheese until smooth, then add the pumpkin puree, pumpkin pie spice, and a bit of sugar. Mix until everything is well combined.
- Dollop the pumpkin cheesecake mixture over the brownie batter, then spread the remaining brownie batter on top. Use a knife to gently swirl the layers together for that beautiful marbled effect.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter!).
- Allow to cool before cutting into squares and serving.
Notes
For clean slices, chill the brownies in the fridge for 30 minutes before cutting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 22g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg