Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 4 oz cream cheese, softened
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 egg yolk
- 3 tablespoons 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 baking pan with parchment paper, leaving an overhang on the sides for easy removal later. Lightly grease the parchment with cooking spray or butter to ensure nothing sticks.
- Create the Brownie Batter: In a large mixing bowl, combine the melted butter and 1 cup of sugar. Whisk in the two eggs and 1 teaspoon of vanilla extract until the mixture is smooth. Sift in the cocoa powder, flour, salt, and baking powder. Fold the dry ingredients into the wet ingredients using a spatula until just combined. Be careful not to overmix, as this can make the brownies tough. Set aside about 1/4 cup of this batter for the swirling process.
- Prepare the Pumpkin Swirl: In a separate medium bowl, beat the softened cream cheese until it is smooth and creamy. Add the pumpkin puree, egg yolk, 3 tablespoons of sugar, pumpkin pie spice, and 1/2 teaspoon of vanilla. Mix until the color is uniform and the texture is velvety.
- Layer and Swirl: Spread the main portion of the brownie batter evenly into the prepared baking pan. Spoon the pumpkin mixture in large dollops over the top of the brownie batter. Drop small spoonfuls of the reserved brownie batter on top of the pumpkin spots. Use a butter knife or a skewer to gently swirl the two mixtures together. Move the knife in a figure-eight pattern to create a marbled effect without blending the colors completely.
- Baking and Cooling: Place the pan in the center rack of the oven. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. Avoid overbaking, or you will lose that fudgy texture. Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. For the cleanest cuts, refrigerate the brownies for at least an hour before slicing.
- Cook Time: 55 minutes