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Pumpkin Swirl Brownies

Pumpkin swirl brownies with a fudgy dark chocolate base and a smooth orange marbled pumpkin swirl. Baked until just set, then cooled completely for clean, sliceable bars with a neat swirl pattern.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 brownies
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For fudgy brownies
  • 1 cup butter
  • 8 oz dark chocolate
  • 1.5 cup sugar
  • 4 eggs
  • 2 tsp vanilla
  • 1.25 cup flour
  • 0.5 cup cocoa
  • 0.5 tsp salt
For pumpkin swirl
  • 8 oz cream cheese softened
  • 0.5 cup pumpkin puree
  • 0.25 cup granulated sugar
  • 1 egg
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat oven to 350F and line a 9x13 pan with parchment.
  2. Melt butter and dark chocolate, then cool slightly.
  3. Whisk in sugar, eggs, and vanilla until smooth.
  4. Fold in flour, cocoa, and salt until no dry streaks remain.
  5. Spread brownie batter evenly in the prepared pan.
  6. Beat cream cheese, pumpkin puree, granulated sugar, egg, pumpkin pie spice, cinnamon, and vanilla until smooth.
  7. Dollop the pumpkin swirl over brownie batter in small spoonfuls.
  8. Swirl the surface with a knife to create a marbled pattern.
  9. Bake for 30-35 minutes until the center is just set.
  10. Cool completely before cutting into brownies.

Notes

Pro tip: Cool the melted chocolate/butter slightly before whisking with eggs to avoid scrambling. Store airtight at room temperature for up to 3 days, or refrigerate up to 5 days. Freeze baked brownies (cut or whole) up to 2 months; thaw overnight in the refrigerator. For a lighter option, use reduced-fat cream cheese for the swirl.