Hey friends! Halloween is fast approaching and with it I continue to put pumpkin into my desserts as a way to pretend that fall happens in the Bay Area. This week I whipped up some pumpkin cheesecake swirled brownies. This recipe is seriously easy and seriously delicious! The brownies are really dense and moist, which is the best kind of brownie. Cakey brownies need not apply! Now this isn’t my be-all and end-all, better than boxed brownie recipe, because I haven’t developed it yet. But you better believe that once I do it will be up on this blog! That being said, this brownie recipe has a really texture and flavor to it. It would work perfectly as a plain brownie (especially if you amped it up with 2 cups of chocolate chips).
The pumpkin cheesecake swirl is also pretty delicious by itself. (Confirmed when Justin and I licked the bowl.) It is really fun to swirl the two batters together however you want! There is no right or wrong way. Let your creativity shine through!
Looking for a great way to use up the can of pumpkin puree you opened to make these pumpkin cheesecake swirled brownies? Try my pumpkin spice fudge! If you make these brownies or any of my other recipes, please let me know in the comments below and share a photo on instagram or twitter. If you don’t want to miss a single recipe subscribe to this blog and you will get an email every time there is a new post.
- 8 oz cream cheese, softened
- ½ cup brown sugar
- 1 egg
- ½ teaspoon salt
- 1½ teaspoon cinnamon
- 1 teaspoon vanilla
- ¼ cup pumpkin puree
- 12 oz semisweet chocolate
- 1 cup butter, softened
- 2 cups all-purpose flour
- 6 eggs
- 2½ cup granulated sugar
- 1½ teaspoons vanilla
- 1 teaspoon salt
- ⅓ cup cocoa powder
- Preheat oven to 350ºF (175ºC)
- Beat the cream cheese and brown sugar until light and fluffy
- Add the remaining ingredients and beat until combined, making sure to scrape down the sides of the bowl with a rubber spatula
- Set aside
- Melt the butter and chocolate in the microwave stirring in between each one minute interval. Set aside to cool
- Mix eggs, sugar, and vanilla together
- Pour in room temperature chocolate mixture
- Mix in flour, salt, and cocoa
- Pour the brownie batter into a greased and parchment-lined 9x13 pan
- Dollop the pumpkin cheesecake mixture on top of the brownie batter in small spoonfuls. Don't worry too much about this, it doesn't need to be symmetrical or exact. Have fun!
- Use a small off-set spatula or toothpick to swirl the two batters together
- Bake for 40-45 minutes or until a toothpick comes out with just a few moist crumbs
- Allow the brownies to cool on a rack to room temperature, cut into squares, and enjoy!
- The brownies can be kept in the refrigerator for up to one week