These chocolate brownies are enhanced by a creamy pumpkin cream cheese swirl. The flavors combine here perfectly - these brownies are rich and dense and sweet and delicious - so be warned.

If you like pumpkin and cream cheese, you'll love my pumpkin muffin recipe with cream cheese filling and cheesecake frosting. Otherwise, learn how to make this fantastic pumpkin cheesecake.
📋 Recipe

Pumpkin Swirl Brownies
These chocolate brownies are enhanced by a creamy pumpkin cream cheese swirl. The flavors combine here perfectly - these brownies are rich and dense and sweet and delicious - so be warned.
Servings: 24 Servings
Calories: 205kcal
Ingredients
for the pumpkin cream cheese:
- 3 ½ oz cream cheese - softened
- 1 tablespoon butter - softened
- ½ cup sugar
- 1, large egg
- 1½ cup pumpkin pure - canned or fresh
- 1 teaspoon vanilla
- 3 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 2 tablespoon all-purpose flour
for the brownies:
- ⅓ cup cocoa powder - good quality
- ½ teaspoon instant espresso powder
- ½ cup boiling water
- 2 oz unsweetened chocolate - finely chopped
- 4 tablespoon butter - melted
- ½ cup vegetable oil
- 2 large eggs
- 2 large egg yolks
- 2 teaspoon vanilla extract
- 1½ cups sugar
- 1 ¾ all-purpose flour
- 1 teaspoon salt
- 6 ounces semisweet chocolate - cut into ½, approx. 70% cacao range
Instructions
- Preheat oven to 325 F (160 C).
- Grease a large baking pan, line the bottom with aluminum foil - leaving about a 1 inch overhang on all sides, then grease the foil.
- In a medium mixing bowl, beat the cream cheese and butter on high speed for about 30 seconds, until well combined, then add the sugar and beat well.
- Beat in the egg, the pumpkin puree, vanilla, syrup, cinnamon, nutmeg and ginger and combine, then stir in the flour and set aside.
- Whisk together the cocoa, espresso powder and boiling water until smooth.
- Add the unsweetened chocolate pieces, and whisk until melted, then whisk in the butter and the oil.
- Add the eggs, yolks, and vanilla and whisk until mixture blends and comes together, then mix in the sugar.
- Stir in the flour and the salt, and fold in the chocolate pieces.
- Spread the chocolate mixture on top of the aluminum foil in the pan and spoon the cream cheese mixture in several mounds on top of the chocolate batter.
- Using a kitchen knife, gently swirl the cream cheese mixture into the chocolate batter.
- Bake for almost an hour, or until center is very set, and an inserted toothpick comes out clean.
- Cool the brownies in their pan on a wire rack then use foil to lift uncut brownies out of pan, and slice.
Nutrition
Calories: 205kcal | Carbohydrates: 26g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 126mg | Potassium: 139mg | Fiber: 2g | Sugar: 22g | Vitamin A: 2502IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
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