Ingredients
Scale
- For the Brownie Layer:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- For the Pumpkin Cheesecake Layer:
- 8 oz cream cheese, softened to room temperature
- 1/3 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1/4 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
Instructions
- Preparation: Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment with non-stick cooking spray.
- Make the Brownie Batter: In a medium bowl, whisk together the melted butter and 1 cup of sugar. Add 2 eggs and 1 teaspoon of vanilla, beating until the mixture is smooth. Sift in the flour, cocoa powder, and salt. Fold the dry ingredients into the wet ingredients until just combined. Set aside about 1/2 cup of this batter for swirling later, and spread the rest evenly into the bottom of your prepared pan.
- Prepare the Pumpkin Filling: In a separate bowl, beat the softened cream cheese and 1/4 cup sugar until smooth and creamy. Add the pumpkin puree, 1 egg, pumpkin pie spice, and 1/2 teaspoon vanilla. Mix on medium speed until the filling is completely incorporated and free of lumps.
- Layer and Swirl: Pour the pumpkin cheesecake mixture over the brownie base in the pan, spreading it to the edges with a spatula. Drop small dollops of the reserved brownie batter on top of the pumpkin layer. Use a butter knife or a skewer to gently swirl the two batters together, creating a marble pattern. Do not over-mix, or the colors will muddy.
- Bake and Cool: Bake for 35 to 40 minutes, or until the edges are set and a toothpick inserted into the center comes out with just a few moist crumbs. Remove from the oven and let the brownies cool completely in the pan on a wire rack. For the best texture and cleanest slices, refrigerate the brownies for at least 2 hours before cutting.
- Cook Time: 60 minutes