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- 1/2 cup unsalted butter - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/3 cup unsweetened cocoa powder - 1/2 cup all-purpose flour - 1/4 teaspoon salt - 1/4 teaspoon baking powder

Pumpkin Cream Cheese Swirl Brownies

Embrace the flavors of fall with irresistible Pumpkin Cream Cheese Swirl Brownies! This easy-to-follow recipe features a fudgy chocolate brownie base, complemented by a creamy pumpkin cheesecake swirl, creating a perfect harmony of taste and texture. Ideal for autumn gatherings, these brownies are not only delicious but also offer a festive touch with seasonal ingredients. Bake a batch to enjoy warm or share with friends and family this season!
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Ingredients
  

For the Brownie Base:

1/2 cup unsalted butter

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

For the Pumpkin Cream Cheese Swirl:

8 oz cream cheese, softened

1/2 cup pumpkin puree

1/4 cup powdered sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon vanilla extract

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan with butter or line it with parchment paper for easier removal.

    Prepare the Brownie Batter: In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the granulated sugar. Allow it to cool slightly before adding the eggs and vanilla extract, mixing until combined.

      Combine Dry Ingredients: In another bowl, whisk together the cocoa powder, flour, salt, and baking powder. Gradually fold the dry ingredients into the melted butter mixture until just combined. Do not overmix.

        Make the Pumpkin Cream Cheese Mixture: In a medium bowl, beat the softened cream cheese until smooth. Add in pumpkin puree, powdered sugar, cinnamon, nutmeg, and vanilla extract. Mix until fully combined and smooth.

          Layer the Batter: Pour half of the brownie batter into the prepared baking pan and spread it evenly. Then, dollop spoonfuls of the pumpkin cream cheese mixture over the brownie base. Use a little of the remaining brownie batter to create another layer, and finally, add remaining pumpkin cream cheese on top. Use a knife or skewer to swirl the layers together gently.

            Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

              Cool and Serve: Allow the brownies to cool in the pan for at least 15 minutes before transferring to a wire rack to cool completely. Once cooled, cut into squares and enjoy!

                Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 16