Indulge in Fall Flavors with Pumpkin Cream Cheese Swirl Brownies

Ingredients

Chocolate Base

• 1/2 cup (115 g) unsalted butter
• 8 oz (225 g) dark chocolate, chopped
• 3/4 cup (150 g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 3/4 cup (95 g) all‑purpose flour
• 1/4 tsp salt

Pumpkin Cream Cheese Swirl

• 4 oz (115 g) cream cheese, softened
• 1/3 cup (80 ml) pumpkin puree (canned or fresh)
• 1/4 cup (50 g) brown sugar
• 1 tsp pumpkin pie spice
• 1 tsp vanilla extract

Instructions

Mixing the Batter

1. Combine Wet Ingredients. Whisk the sugar, eggs, and vanilla into the melted chocolate until the mixture is glossy and slightly thickened. The eggs emulsify the fat, giving the brownies a tender crumb.
2. Incorporate Dry Ingredients. Sift flour and salt over the chocolate mixture, folding gently with a spatula until just combined. Over‑mixing would develop gluten and lead to a cakey texture, which we want to avoid.

Assembling the Brownies

1. Spread the Base. Pour the chocolate batter into the prepared pan, smoothing the top with an offset spatula. The batter should be about 1‑inch thick.
2. Add the Swirl. Drop spoonfuls of the pumpkin‑cream cheese mixture over the chocolate layer. Using a butter knife, gently swirl the two batters together in a figure‑eight motion, creating marbled ribbons without fully blending.
3. Bake. Place the pan in the preheated oven and bake for 30‑35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. The edges should be set while the center remains slightly fudgy.
4. Cool & Slice. Allow the brownies to cool completely in the pan—this helps the swirl set and prevents cracking. Once cool, lift them out using the parchment overhang and cut into 12 even squares.