Pumpkin Swirl Brownies
Brownies are a great treat any time of the year, but these Pumpkin Swirl Brownies make an especially great dessert or snack for the fall and winter seasons when pumpkin-flavored goodies are on our minds! They have a thick chocolate batter and a light creamy pumpkin swirl filling. Mini semi-sweet chocolate chips are added into the chocolate batter to make it even more chocolatey and the swirl is a lightly-sweet blend of cream cheese, pumpkin puree, sugar, and pumpkin pie spice. Yum! The combination of the rich chocolate brownie with the touch of pumpkin-spice flavored swirl make these brownies really hard to resist!
Pumpkin Swirl Brownies
- 3 large eggs
- 1 tsp. pure vanilla extract
- 3/4 cup unsalted butter, melted
- 3/4 cup unsweetened cocoa powder
- 1 1/4 cups sugar
- 1/4 tsp. salt
- 1 cup all-purpose flour
- 1/2 cup min semi-sweet chocolate chips
Pumpkin Swirl Filling:
- 3 oz. cream cheese, softened
- 1/2 cup canned pumpkin puree
- 1 tsp. pumpkin pie spice
- 1/4 cup sugar
- 1 large egg
For the chocolate batter:
- Preheat oven to 350˚F. Grease or spray an 8 x 8" or 9 x 9" baking pan, or line with parchment paper.
- In medium bowl, beat eggs with vanilla; then add the melted butter, blending well.
- To this mixture, stir in the cocoa powder, sugar, and salt, blending everything well. Stir in the flour, half the amount at a time, and blend well (your batter may be a little lumpy–that's okay!).
- Fold in the semi-sweet chocolate chips, stirring until they are incorporated evenly into the batter.
- Spoon and spread 2/3 of the batter into your prepared baking pan.
For the Pumpkin Swirl Filling:
- In medium bowl, blend softened cream cheese, pumpkin puree, pumpkin pie spice, sugar, and egg, mixing until smooth. Pour this pumpkin mixture evenly over the chocolate brownie batter in the pan.
- Then spoon remaining chocolate brownie batter in tablespoon-size dollops evenly over the pumpkin filling.
- Using a knife, cut through the batter slowly and swirl with the pumpkin filling for a marbled effect.
- Bake at 350˚F for 38 to 42 minutes (my baking time was 42 minutes in an 8 x 8" pan; if you make these in a 9 x 9" pan, your time should be a little less, about 33 to 37 minutes, and your bars will be a little thinner than my bars pictured here).
- Cool completely, then cut into squares.
- Serve, or store covered in the refrigerator until ready to serve.