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Pumpkin Brownies with a Cheesecake Swirl

Pumpkin Brownies

Two batters, one pan. A dark, deliberately low-flour cocoa brownie stays dense and fudgy while a tangy cream cheese and pumpkin ribbon runs through it, spiced with cinnamon, nutmeg, ginger and cloves. The cream cheese is what makes the pumpkin hold its own against the chocolate instead of vanishing into it. Marbled on top, soft in the middle, better on day two.
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Prep Time 25 minutes
Cook Time 38 minutes
Total Time 1 hour 3 minutes
Servings: 16 Bars
Course: Dessert
Cuisine: American
Calories: 335
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup unsalted butter for the brownie batter
  • 3/4 cup unsweetened cocoa powder natural or Dutch-process
  • 1 cup granulated sugar for the brownie batter
  • 1/2 cup brown sugar packed
  • 3 large eggs room temperature, for the brownie batter
  • 2 tsp vanilla extract
  • 3/4 cup all-purpose flour for the brownie batter, keep it low for fudgy texture
  • 1/2 tsp salt
  • 3/4 cup semi-sweet chocolate chips
  • 8 oz cream cheese full fat, softened to room temperature
  • 1 cup 100% pumpkin puree not pumpkin pie filling
  • 1/2 cup granulated sugar for the pumpkin batter
  • 1 large egg room temperature, for the pumpkin batter
  • 2 tsp pumpkin pie spice cinnamon, nutmeg, ginger, cloves
  • 3 tbsp all-purpose flour for the pumpkin batter
  • 1/2 tsp vanilla extract for the pumpkin batter
  • 1/4 tsp salt for the pumpkin batter

Equipment

  • 1 13x9 inch baking pan lined with parchment, left long on two sides
  • 1 Medium saucepan for melting the butter and cocoa
  • 2 Mixing bowls
  • 1 Electric mixer hand or stand, for the cream cheese
  • 1 Whisk
  • 1 Rubber spatula
  • 1 butter knife or wooden skewer for marbling

Method
 

  1. Heat the oven to 350 F. Line a 13x9 inch pan with parchment, leaving several inches hanging over the two long sides so you can lift the whole slab out later.
  2. Melt the butter in a medium saucepan over low heat. Pull it off the heat and whisk in the cocoa powder until smooth and glossy, about 30 seconds. Let it cool for 5 minutes so it does not scramble the eggs.
  3. Whisk the granulated sugar and brown sugar into the warm cocoa butter. Add the 3 eggs one at a time, whisking hard after each, then the vanilla. The batter should turn thick and satiny.
  4. Fold in the 3/4 cup flour and the salt with a spatula, stopping the moment the last streak disappears. Fold in the chocolate chips. The small amount of flour is what keeps these fudgy rather than cakey, so resist adding more.
  5. In a separate bowl, beat the softened cream cheese with an electric mixer until completely smooth with no lumps, about 1 minute. Lumps now mean lumps in the finished bars.
  6. Beat in the pumpkin puree, the 1/2 cup sugar, the egg, pumpkin pie spice, vanilla and salt until uniform. Scrape the bowl, then fold in the 3 tablespoons flour by hand.
  7. Spread about two thirds of the brownie batter over the bottom of the pan in an even layer. Spoon the pumpkin batter over it in large dollops, then drop the remaining brownie batter in spoonfuls between and on top of the pumpkin.
  8. Drag a butter knife or skewer through the batters in a slow S-motion, lengthwise then crosswise, four or five passes total. Stop while you can still see distinct dark and orange ribbons. Overmixing here turns the whole pan muddy brown.
  9. Bake 32 to 40 minutes, until the edges are set and pulling slightly from the parchment and a toothpick inserted in the center comes out with moist crumbs clinging to it. It should not come out clean. Pumpkin adds moisture and its sugars brown fast, so the edges will darken before the middle finishes.
  10. Cool completely in the pan on a rack, at least 2 hours. Lift out by the parchment sling, then cut into 16 squares with a sharp knife, wiping the blade between cuts.

Notes

  • Use 100% pumpkin puree, never pumpkin pie filling. The filling is pre-sweetened and pre-spiced and will throw off the whole pan.
  • Line the pan with parchment left long on two sides as a sling. Warm pumpkin brownies tear when you try to lift them out.
  • Underbake rather than overbake. A toothpick in the center should come out with moist crumbs clinging to it, not clean. The edges will look set well before the middle does.
  • Cool completely in the pan, then chill for an hour for the cleanest cuts. Wipe the knife between slices.
  • Serve with vanilla ice cream, a spoonful of whipped cream, or black coffee.
  • Store covered in the refrigerator up to 5 days, or freeze cut squares up to 3 months.
  • No pumpkin pie spice? Use 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger and a pinch of cloves.