Description
Fudgy chocolate brownies fuse with a spiced pumpkin cheesecake layer into a swirl of soft, creamy goodness. Each bite delivers chocolate richness, warm cinnamon aroma, and a touch of autumn sweetness.
Ingredients
- 1/2 cup unsalted butter
- 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 baking powder
- 1/4 teaspoon salt
- 8 ounce cream cheese softened
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1/4 cup pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, whisk together melted butter, 1 cup granulated sugar, eggs, and 1 teaspoon vanilla extract until smooth.
- Sift in cocoa powder, flour, baking powder, and salt; stir until just combined and no streaks remain.
- Spread the brownie batter evenly into the prepared pan.
- In a separate bowl, beat cream cheese and 1/3 cup granulated sugar until creamy; add egg yolk, pumpkin puree, pumpkin pie spice, and 1/2 teaspoon vanilla extract, mixing until smooth.
- Drop spoonfuls of the pumpkin cheesecake mixture over the brownie batter and use a knife to swirl the layers together.
- Bake for 25 to 30 minutes, or until the brownie edges are set and the center is slightly jiggly.
- Allow the brownies to cool completely in the pan, then refrigerate for at least 2 hours before slicing using the parchment overhang.
Notes
- Use room-temperature ingredients to ensure a smooth batter and swirl.
- Be careful not to overmix the cheesecake layer to prevent cracks.
- Chilling the brownies before slicing helps achieve clean, neat squares.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.