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Pumpkin Cheesecake Swirl Brownies

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 servings

Ingredients
  

  • For the Brownie Batter: 1/2 cup (1 stick) unsalted butter
  • 6 oz semisweet chocolate, chopped (or chips)
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tsp fine salt
  • Optional: 1/2 cup chocolate chips or chopped chocolate for extra gooey pockets
  • For the Pumpkin Cheesecake Swirl: 8 oz cream cheese, softened
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/3 cup granulated sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • Pinch of ground cloves or allspice (optional)
  • 1 tbsp all-purpose flour (helps set the swirl)
  • To Finish: Flaky sea salt for sprinkling (optional but excellent)
  • Equipment: 8-inch or 9-inch square baking pan
  • Parchment paper
  • Heatproof bowl and saucepan (or microwave-safe bowl)
  • Hand mixer or sturdy whisk
  • Toothpick or butter knife for swirling

Instructions
 

  • Prep the pan and oven. Heat the oven to 350°F (175°C). Line your pan with parchment, leaving overhang for easy lifting. Lightly grease the paper.
  • Melt chocolate and butter. In a heatproof bowl set over barely simmering water, melt the butter and semisweet chocolate, stirring until smooth. Or microwave in 20–30 second bursts, stirring between each. Cool 5 minutes.
  • Make the brownie base. Whisk in granulated and brown sugars until glossy. Beat in eggs and vanilla until well combined and slightly thick, about 30 seconds. Sift in flour, cocoa, and salt. Fold gently until just combined. Stir in extra chocolate chips if using. Do not overmix.
  • Make the pumpkin cheesecake swirl. In a separate bowl, beat cream cheese until smooth. Add pumpkin puree, sugar, egg yolk, vanilla, spices, and flour. Mix until silky with no lumps. Taste and adjust spices to your liking.
  • Assemble. Spread about 2/3 of the brownie batter in the pan in an even layer. Dollop spoonfuls of the pumpkin cheesecake mixture over the batter. Add remaining brownie batter in smaller dollops between the pumpkin patches.
  • Swirl. Use a butter knife or skewer to drag gentle figure-eights through the pan, swirling the two mixtures. Stop before it blends into one color. You want clear ribbons of pumpkin and chocolate.
  • Bake. Bake 30–38 minutes, depending on pan size and your oven. Start checking at 28 minutes. The center should be set with a slight jiggle and a toothpick should come out with a few moist crumbs (not wet batter).
  • Finish and cool. If you like, sprinkle a pinch of flaky sea salt on top right after baking. Cool completely in the pan on a rack—at least 1 hour. For the cleanest slices, chill 30–60 minutes before cutting.
  • Slice and serve. Lift out using the parchment. Use a warm knife (wipe between cuts) for neat squares. Enjoy at room temp or slightly chilled.