Pumpkin Swirl Brownies with a Creamy Fall Swirl
A delectable autumn dessert combining rich chocolate brownies with a creamy pumpkin swirl.
Equipment
- 1 9-inch square baking pan greased
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Pumpkin Swirl
- 4 oz cream cheese softened
- 1/2 cup canned pumpkin
- 1/3 cup brown sugar
- 1 tsp pumpkin pie spice
Instructions
Preparation
- Preheat oven to 350°F. Grease a 9-inch square baking pan. In a bowl, combine flour, cocoa powder, baking powder, and salt. In another bowl, mix melted butter and sugar until well blended. Add eggs and vanilla, stirring until smooth. Gradually mix in dry ingredients until just combined.
- In a separate bowl, beat cream cheese until creamy. Add canned pumpkin, brown sugar, and pumpkin pie spice, and blend until smooth.
- Pour brownie batter into prepared pan. Spoon dollops of pumpkin mixture over the top. Use a knife to swirl the pumpkin mixture through the brownie batter, creating a marbled effect.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool in the pan for 20 minutes before transferring to a wire rack to cool completely.
Serving
- Once cooled, slice the brownies into squares and serve. Pair with a warm cup of coffee or tea for a delightful afternoon treat.
Storage
- Store any leftover brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Notes
Pro Tips: Ensure eggs and butter are at room temperature for a smoother batter. Use a toothpick to create beautiful swirls in the batter before baking.
Ingredient Substitutions: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free version. Use coconut sugar instead of granulated sugar.
How to Serve: Serve with a dollop of whipped cream and a sprinkle of cinnamon for extra flavor.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days.
Make-Ahead Tips: Prepare the pumpkin swirl in advance and store in the refrigerator until ready to use.
Ingredient Substitutions: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free version. Use coconut sugar instead of granulated sugar.
How to Serve: Serve with a dollop of whipped cream and a sprinkle of cinnamon for extra flavor.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days.
Make-Ahead Tips: Prepare the pumpkin swirl in advance and store in the refrigerator until ready to use.