Description
Dense, chewy, and incredibly fudgy brownies featuring a tangy cream cheese ribbon and pumpkin swirl. This dessert comes together in about 30 minutes, making it a perfect weeknight treat.
Ingredients
Scale
- 1 cup (175g) semi-sweet or dark chocolate chips
- ½ cup (115g) unsalted butter, melted
- ½ cup (120g) 100% pure pumpkin puree
- 2 large eggs, room temperature
- 1 cup (200g) packed brown sugar
- ½ cup (100g) granulated sugar
- ¾ cup (95g) all-purpose flour
- ¼ cup (25g) unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 4 oz (115g) full-fat cream cheese, softened
- ¼ cup (30g) powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon pumpkin pie spice (optional)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides, and grease lightly.
- In a microwave-safe bowl, combine chocolate chips and butter. Microwave in 30-second intervals, stirring between each, until smooth. Set aside to cool slightly.
- To the melted chocolate mixture, add pumpkin puree, eggs, brown sugar, granulated sugar, and vanilla extract. Whisk vigorously until smooth and glossy.
- Sift in flour, cocoa powder, and salt. Gently fold in with a spatula until just combined. Do not overmix.
- In a separate small bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Pour brownie batter into the prepared pan and spread evenly. Drop teaspoon-sized dollops of cream cheese mixture over the batter, followed by dots of remaining pumpkin puree.
- Use a knife or toothpick to gently swirl the cream cheese and pumpkin together to create ribbons. Avoid over-swirling.
- Bake for 25-30 minutes, until edges are set and the center is slightly soft. A toothpick inserted into the center should come out with moist crumbs.
- Cool in the pan on a wire rack for at least 30 minutes before lifting out and slicing into squares.
Notes
Ensure cream cheese is at room temperature to avoid lumps. Do not overmix the batter to maintain a fudgy texture. Brownies continue to cook in the residual heat of the pan, so pull them out when the center is still slightly soft. Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 brownie square
- Calories: 280
- Sugar: 28
- Sodium: 120
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 38
- Fiber: 2
- Protein: 3
Keywords: pumpkin brownies, cream cheese brownies, fudgy brownies, fall dessert, weeknight dessert, pumpkin swirl, easy baking