Description
Deliciously moist and rich Pumpkin Brownies combining a classic chocolate brownie base with a creamy pumpkin-cream cheese swirl, enhanced by warm pumpkin pie spices and a hint of maple syrup. Perfect for fall or any time you crave a cozy, festive treat.
Ingredients
Scale
Brownie Batter
- 1 store-bought brownie mix (plus the ingredients listed on the box to make the batter)
- 1/3 cup chocolate chips or chopped chocolate bar
Pumpkin Cream Cheese Swirl
- 4 ounces Neufchatel or full-fat cream cheese (½ block), softened
- ¾ cup pumpkin puree (about half of a 15-ounce can)
- ¼ cup pure maple syrup
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon pure vanilla extract
Topping
- Flaky sea salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350℉ (175℃). Line a 9×9 inch baking pan with parchment paper and set aside to ensure easy removal of brownies later.
- Make Brownie Batter: In a mixing bowl, prepare the brownie mix according to the package instructions, adding any liquids or eggs as required. Stir in the chocolate chips or chopped chocolate until evenly distributed. Set aside.
- Prepare Pumpkin Cream Cheese Swirl: In a separate bowl, use a hand mixer to gently beat the softened cream cheese until smooth and creamy. Add the pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract. Mix thoroughly until all ingredients are well combined and smooth.
- Layer Brownie Batter: Pour about three-quarters of the prepared brownie batter into the lined baking pan. Use a spatula to spread it evenly across the pan.
- Add Pumpkin Mixture: Spread the pumpkin-cream cheese mixture evenly over the brownie batter layer with a spatula to create a smooth layer.
- Top with Remaining Brownie Batter: Drop the remaining brownie batter in about nine small spoonfuls evenly spaced over the pumpkin layer.
- Create Swirls: Using a knife, gently swirl the brownie batter and pumpkin mixture together to create a marbled effect without fully mixing.
- Bake: Place the pan in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Finish and Cool: Remove from oven and sprinkle flakey sea salt over the top while still warm. Let the brownies cool completely on a wire rack before removing from the pan and cutting into 16 squares.
Notes
- Use Neufchatel cheese for a lower-fat alternative to cream cheese without sacrificing creaminess.
- Be careful not to overmix the swirl to maintain a distinct marbled pattern.
- Allow brownies to cool completely before cutting to avoid a gooey mess.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a dairy-free version, substitute cream cheese with vegan cream cheese and ensure the brownie mix is dairy-free.
Nutrition
- Serving Size: 1 brownie (1/16th of recipe)
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
