Description
If you’re craving a taste of fall and a hit of chocolate, you’re going to love these Pumpkin Swirl Brownies. We’re talking rich, fudgy brownie base with a creamy, spiced pumpkin cheesecake swirl—basically, autumn in every bite.
Ingredients
Scale
For the Brownie Base:
- 100 g unsalted butter
- 150 g dark or semi-sweet chocolate, chopped
- 2 large eggs
- 1 cup (200 g) granulated sugar
- 100 g all-purpose flour (¾ cup)
For the Pumpkin Swirl:
- 4 oz Neufchâtel or full-fat cream cheese (softened)
- ¾ cup (180 g) pumpkin puree
- 1½ tsp pumpkin pie spice
- 1 tsp honey
- 1 tsp pure vanilla extract
Instructions
1. Prep
- Preheat oven to 400°F (200°C).
- Line an 8×8-inch (20×20 cm) baking pan with parchment paper.
2. Make the Brownie Batter
- In a large bowl, beat eggs and sugar at high speed for 3–5 minutes until pale, thick, and creamy. This step adds air and moisture.
- In a small saucepan over low heat, melt butter and chocolate together. Once melted, stir gently off the heat until the chocolate is fully melted and smooth.
- Slowly pour the melted chocolate mixture into the whipped eggs and sugar, whisking until combined.
- Sift in the flour and gently fold it in until no streaks remain. Set aside.
3. Make the Pumpkin Layer
- In a medium bowl, whisk together the cream cheese, pumpkin puree, pumpkin pie spice, honey, and vanilla until smooth and creamy.
4. Assemble
- Pour most of the brownie batter into the prepared pan, reserving a few tablespoons.
- Spoon the pumpkin mixture evenly over the top.
- Drop spoonfuls of the reserved brownie batter on top and swirl gently with a knife or skewer to create a marbled pattern.
5. Bake
- Bake for 15 minutes at 400°F (200°C) or until the edges are set but the center is still soft. Do not overbake — the residual heat will finish cooking them.
6. Cool & Slice
- Let cool in the pan for at least 30 minutes, then slice into squares.
Notes
- For a gooier center, err on the shorter side of the bake time.
- If using canned pumpkin, make sure it’s 100% pumpkin puree, not pumpkin pie filling.
- Neufchâtel gives a slightly lighter texture than full-fat cream cheese, but both work well.
- You can sprinkle a few chocolate chips on top before baking for extra texture.
FAQs
Can I make this gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free 1:1 baking flour blend.
Can I use white chocolate instead of dark?
You can, but the base will be much sweeter and less rich. Stick with dark or semi-sweet for balance.
Can I double the recipe?
Absolutely! Use a 9×13-inch pan and increase the baking time slightly, checking at the 20-minute mark.
- Prep Time: 15 minutes
- Cooling Time: 30 minutes
- Cook Time: 15 minutes
