5 from 1 vote

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.

5 from 1 vote

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Course: Dessert, Snack

Cuisine: American

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: Servings

Calories: 205kcal

Author: Ben Rayl

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.