Description
These festive brownies combine rich chocolate with a creamy, spiced pumpkin swirl for a showstopping Halloween treat. Fudgy, moist, and easy to make, they’re perfect for parties or cozy autumn nights.
Ingredients
Scale
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 tsp salt
- 1/2 cup (85g) semi-sweet chocolate chips (optional)
- 3/4 cup (180g) canned pumpkin puree
- 4 oz (115g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg yolk
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves (optional)
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides. Lightly grease the paper.
- In a medium bowl, whisk together melted butter and sugar until well combined (about 1 minute). Add eggs and vanilla; whisk until smooth and glossy. Stir in cocoa powder, flour, and salt until just combined. Fold in chocolate chips.
- In a small bowl, beat cream cheese until smooth. Add pumpkin puree, sugar, egg yolk, cinnamon, nutmeg, cloves, and vanilla. Mix until creamy and well combined.
- Pour about 2/3 of the brownie batter into the pan and spread evenly. Dollop spoonfuls of the pumpkin mixture over the batter, then add the remaining brownie batter in between. Use a butter knife or skewer to gently swirl the pumpkin and brownie layers together in a figure-eight motion.
- Bake for 35-40 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. The edges should be set, and the center just slightly wobbly.
- Let brownies cool in the pan for at least 30 minutes. Then lift out using parchment overhang and transfer to a wire rack to cool completely before slicing.
- Slice with a sharp knife, wiping clean between cuts for perfect squares. Serve and enjoy!
Notes
Use room temperature ingredients for best texture. Don’t over-swirl for a dramatic marbled look. Brownies firm up as they cool, so let them rest before slicing. For gluten-free or dairy-free adaptations, substitute flour and dairy products as needed. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (1/16 of pan)
- Calories: 180
- Sugar: 17
- Sodium: 120
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 25
- Fiber: 2
- Protein: 4
Keywords: Halloween, brownies, pumpkin swirl, chocolate, autumn, festive, easy dessert, party treat