Description
These decadent brownies combine fudgy, bittersweet chocolate with a smooth, spiced pumpkin cream cheese swirl. Perfect for autumn gatherings, these bars feature distinct layers of rich cocoa and creamy harvest flavor. This easy-to-follow recipe uses pantry staples to create a professional-quality dessert that slices cleanly for any party or holiday celebration, ensuring every bite is moist, tangy, and intensely chocolatey.
Ingredients
1 cup unsalted butter, melted
3 ounces unsweetened chocolate
1/2 cup Dutch-processed cocoa powder
2 1/2 cups granulated sugar, divided
1/2 teaspoon salt
1 teaspoon vanilla extract
5 large eggs, room temperature
1 cup all-purpose flour
16 ounces cream cheese, softened
1 cup pure pumpkin puree
1 teaspoon pumpkin pie spice
Instructions
Preheat oven to 350 F and coat a 9-by-13-inch pan with non-stick spray.
Melt butter and chocolate in a saucepan over low heat until smooth.
Whisk in cocoa, 1 1/2 cups sugar, salt, and vanilla.
Beat in 3 eggs one at a time.
Fold in 1 cup flour until just combined.
Spread three-quarters of the chocolate batter into the prepared pan.
In a separate bowl, cream the cheese with remaining 1 cup sugar, pumpkin puree, pumpkin pie spice, and remaining 2 eggs until smooth.
Spread the pumpkin mixture over the brownie base.
Dot the top with the remaining chocolate batter and use a knife to swirl.
Bake for 45 minutes until the center is set.
Cool completely before slicing.
Notes
Ensure all ingredients are at room temperature to avoid curdling. Use a knife to create a marble effect by gently dragging it through the two layers of batter. Store finished brownies in the refrigerator since they contain cream cheese.
- Prep Time: 20
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 285
- Sugar: 22g
- Sodium: 145mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg