Pumpkin Swirl Brownies
These Pumpkin Swirl Brownies combine rich chocolate with a delightful pumpkin cream cheese swirl for a cozy and comforting dessert.
Ingredients
Brownie Base
- 18.3 ounces fudge brownie mix provides rich chocolate flavor
- 1/2 cup vegetable oil adds moisture
- 3 tablespoons water helps combine the mix
- 2 large eggs binds the ingredients
- 1 large egg, separated yolk enriches the brownie mix, white firms the pumpkin
Pumpkin Cream Cheese Swirl
- 3 ounces cream cheese, room temperature adds creaminess and tanginess
- 1/4 cup granulated sugar sweetens the cream cheese mixture
- 1/4 cup 100% pure pumpkin brings moisture and flavor
- 1 tablespoon all-purpose flour stabilizes the pumpkin mixture
- 1 teaspoon ground cinnamon adds warmth and depth
- 1/8 teaspoon ground nutmeg enhances spice flavor
Instructions
Preparation
- Preheat your oven to 350 degrees F and line a 9-inch square pan with foil, spraying it with non-stick baking spray.
- In a small bowl, beat the cream cheese and granulated sugar together until creamy and smooth.
- Mix in pumpkin, flour, cinnamon, nutmeg, and the egg white until fully incorporated, then set aside.
- In a large bowl, combine brownie mix, vegetable oil, water, two large eggs, and separated egg yolk. Mix until just combined, achieving a thick and glossy batter.
- Reserve 1/2 cup of the prepared brownie mixture and pour the remaining batter into the lined pan, spreading evenly across the bottom.
Assembly
- Drop the pumpkin cream cheese mixture by spoonfuls onto the brownie layer.
- Dollop the reserved brownie batter on top of the pumpkin layer and use a knife to gently swirl the two mixtures together.
Baking
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick comes out mostly clean.
- Allow brownies to cool completely in the pan before cutting into squares.
Notes
For best results, make sure cream cheese is at room temperature. Swirling should be gentle to preserve the layers. Store in an airtight container to keep brownies fresh.