Pumpkin Brownies Chocolate Swirl (Print Version)
Rich chocolate brownies layered with pumpkin spice and cream cheese for a moist, seasonal treat.
# Ingredients:
→ Pumpkin Filling
01 -
4 ounces cream cheese, room temperature
02 -
2/3 cup pumpkin puree (100% pure)
03 -
1 large egg, room temperature
04 -
1/4 cup granulated sugar
05 -
1 1/2 teaspoons pumpkin pie spice
06 -
1 teaspoon ground cinnamon
07 -
1/2 teaspoon kosher salt
→ Brownies
08 -
18.3 ounces fudge brownie mix (1 box)
09 -
2 large eggs, room temperature
10 -
1/2 cup vegetable oil
11 -
3 tablespoons water
# Steps:
01 -
Preheat oven to 350°F. Lightly spray an 8x8-inch baking pan or line with parchment paper. Set aside.
02 -
In a medium bowl, use a hand or stand mixer to beat the cream cheese, pumpkin, egg, sugar, pumpkin pie spice, cinnamon, and salt on medium speed until smooth and combined. Set aside.
03 -
Prepare the brownie batter according to the package instructions. Spread two-thirds of the batter evenly into the prepared pan.
04 -
Drop spoonfuls of the cream cheese mixture over the brownie batter as evenly as possible.
05 -
Spoon the remaining one-third of the brownie batter over the cream cheese mixture, trying to cover as much as possible. Use a spoon or toothpick to create a swirl by combining the two mixtures.
06 -
Bake for 35-40 minutes, or until the center is no longer gooey. Remove the pan from the oven and allow it to cool before cutting and serving.
# Notes and Tips:
01 -
Let the brownies cool for at least 10 minutes before cutting to maintain their shape.
02 -
Store brownies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
03 -
For brighter pumpkin filling, consider using canned pumpkin puree and adding orange food coloring.