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Fudgy Swirled Pumpkin Cheesecake Brownies

Fudgy Swirled Pumpkin Cheesecake Brownies for Fall Indulgence

Fudgy Swirled Pumpkin Cheesecake Brownies blend rich chocolate and creamy pumpkin, creating an irresistible autumn dessert.
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Prep Time 20 minutes
Cook Time 45 minutes
Chilling Time 1 hour
Total Time 2 hours 5 minutes
Servings: 9 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Layer
  • 1/2 cup Unsweetened Cocoa Powder Substitute with dark cocoa for intense taste.
  • 1/2 cup Flour Use gluten-free flour if needed.
  • 1 cup Sugar Consider using brown sugar for extra moisture.
  • 1/4 teaspoon Salt Kosher or table salt works well.
  • 1 teaspoon Baking Powder Omit if not using gluten-based flour.
  • 3 large Egg Yolks For vegan, substitute with flaxseed meal.
  • 1/2 cup Butter Unsalted is recommended.
  • 1 cup Chocolate Chips Can replace with other mix-ins.
For the Pumpkin Cheesecake Layer
  • 1 cup Canned Pumpkin Can swap for homemade pumpkin purée.
  • 1/2 cup Mascarpone Cheese Can be substituted with cream cheese.
  • 1/2 cup Cream Cheese Greek yogurt can also be used.
  • 1 teaspoon Cinnamon Use pumpkin pie spice for more flavor.
  • 1/2 teaspoon Ginger Adjust for milder taste.
  • 1/4 teaspoon Nutmeg Adjust based on taste preference.
  • 1 teaspoon Vanilla Extract Pure vanilla gives the best flavor.

Equipment

  • 9x9-inch baking dish
  • Mixing bowls
  • Whisk
  • Spatula
  • toothpick or knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and line a 9x9-inch baking dish with parchment paper.
  2. Combine canned pumpkin with cinnamon, ginger, nutmeg, and salt in a bowl. Mix until well-blended.
  3. Beat together mascarpone and cream cheese, then add salt, sugar, flour, vanilla extract, and egg yolks until incorporated.
  4. Whisk flour, cocoa powder, baking powder, and salt in one bowl, then mix melted butter, sugar, eggs, and vanilla in a larger bowl.
  5. Fold the dry brownie ingredients into the wet mixture, then gently fold in chocolate chips.
  6. Spread half of the brownie batter in the baking dish, pour pumpkin cheesecake mixture over it, and dollop remaining brownie batter on top. Swirl with a knife.
  7. Bake in the preheated oven for about 45 minutes, until the top is set and slightly cracked.
  8. Allow brownies to cool completely in the pan, refrigerate for about an hour before slicing.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 2000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure ingredients are at room temperature for best results. Store leftovers in an airtight container for up to 5 days.

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