Description
Ultra-fudgy cocoa brownies marbled with a silky pumpkin cheesecake swirl—an autumn showstopper with dramatic ribbons and warm spice.
Ingredients
Scale
- 1/2 cup (115 g) unsalted butter
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (55 g) brown sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/3 cup (35 g) unsweetened cocoa powder
- 1/2 cup (65 g) all-purpose flour
- 1/4 tsp fine salt
- 1/2 tsp espresso powder (optional)
- 3 oz (85 g) semi-sweet chocolate, melted and cooled
Pumpkin Cheesecake Swirl:
- 8 oz (226 g) cream cheese, softened
- 1/2 cup (120 g) pumpkin purée
- 1/4 cup (50 g) granulated sugar
- 1 large egg yolk
- 1 tsp pumpkin pie spice
- 1 tsp cornstarch
- Pinch salt
Instructions
- Preheat oven to 350°F (175°C). Line an 8-inch square pan with parchment; leave overhang.
- In a saucepan, melt butter. Off heat, whisk in sugars until glossy. Whisk in eggs and vanilla.
- Sift in cocoa, flour, salt, and espresso powder; fold until just combined. Stir in melted chocolate.
- Spread 2/3 of brownie batter into pan.
- For swirl: Beat cream cheese, pumpkin, sugar, yolk, spice, cornstarch, and salt until smooth.
- Dollop pumpkin mixture over brownie base. Spoon remaining brownie batter between dollops.
- Swirl with a skewer using figure-eight motions; don’t overmix.
- Bake 35–40 minutes, until edges are set and center is slightly wobbly.
- Cool completely in pan; chill 30–60 minutes for cleaner slices.
- Lift out, slice into 16 squares, and serve.
Notes
- For gluten-free, use a 1:1 GF flour blend.
- For dairy-free, swap in plant-based butter and cream cheese.
- Prep Time: 20 minutes
- Cook Time: 35–40 minutes
Nutrition
- Serving Size: 16
- Calories: ~300