Description
Indulge in these Fudgy Pumpkin Brownies with a creamy cheesecake swirl, blending the rich flavors of chocolate, pumpkin, and spiced cream cheese into one decadent dessert. Perfectly moist and flavorful, these brownies are ideal for fall gatherings or any time you crave a luscious treat.
Ingredients
Scale
Cheesecake Swirl
- 8 oz Cream Cheese (room temperature)
- 1/2 cup Granulated White Sugar
- 2 tbsp Cornstarch
- 1 cup Pumpkin Puree (pure pumpkin, not pie filling)
- 1/2 cup Sour Cream
- 1 tsp Vanilla Extract
- 1 tbsp Pumpkin Pie Spice (or a mix of cinnamon, ginger, nutmeg)
- 2 large Eggs (room temperature)
Brownie Batter
- 1 cup All-Purpose Flour
- 1/2 cup Dutch Process Cocoa Powder
- 1/4 tsp Salt
- 1/2 cup Unsalted Butter
- 1 cup Semi-Sweet Chocolate Chips
- 2 large Eggs
- 1/2 cup Granulated White Sugar
- 1 tsp Vanilla Extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper to ensure easy removal of the brownies.
- Make Cheesecake Filling: In a large bowl, beat together the cream cheese, granulated sugar, and cornstarch until smooth and creamy, about 2-3 minutes. Mix in pumpkin puree, sour cream, vanilla extract, and pumpkin pie spice until fully combined.
- Add Eggs to Cheesecake Mixture: Incorporate eggs one at a time, beating on medium speed for about 1 minute after each addition until the mixture is smooth and well combined. Set aside.
- Combine Dry Ingredients for Brownies: In a separate bowl, whisk together flour, Dutch process cocoa powder, and salt thoroughly.
- Melt Chocolate and Butter: Over low heat, melt the unsalted butter and semi-sweet chocolate chips in a medium saucepan, stirring constantly until smooth and glossy. Allow to cool slightly.
- Make Brownie Batter: In a large mixing bowl, beat eggs, granulated sugar, and vanilla extract until pale and thick, about 3-4 minutes. Gently fold in the slightly cooled melted chocolate and butter mixture.
- Add Dry Ingredients: Carefully fold the dry ingredient mix into the wet chocolate batter until just combined—do not overmix to keep brownies fudgy.
- Layer the Batter and Swirl: Pour half of the brownie batter into the prepared pan. Spread the pumpkin cheesecake mixture evenly over the brownie layer. Dollop the remaining brownie batter on top and create swirls by gently dragging a knife through the layers.
- Bake: Bake in the preheated oven for 52-55 minutes until the edges are set and the center still jiggles slightly when the pan is moved.
- Cool and Chill: Allow brownies to cool in the pan for at least 30 minutes, then transfer to the refrigerator to chill for at least 6 hours, which helps set the cheesecake layer and enhances flavor.
- Serve: Once chilled, remove from the pan using the parchment paper, slice into squares, and serve.
Notes
- Use room temperature ingredients for better mixing and a smoother batter.
- If pumpkin pie spice is not available, mix your own using cinnamon, ginger, and nutmeg.
- Sour cream can be substituted with Greek yogurt for a slight tang.
- Do not overbake to maintain a fudgy texture; the center should slightly jiggle when done.
- Chilling overnight improves sliceability and allows flavors to meld beautifully.
- You can swap semi-sweet chocolate chips for dark chocolate chips if you prefer a more intense chocolate flavor.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Keywords: Pumpkin brownies, cheesecake swirl, chocolate pumpkin dessert, fudgy brownies, fall dessert
