Description
These Pumpkin Brownies are a delightful blend of rich chocolate and creamy pumpkin cheesecake swirled together to create a moist, flavorful treat perfect for fall or any time of year. Featuring a fudgy brownie base with mini chocolate chips and a spiced pumpkin cream cheese layer, these brownies combine the best of both worlds in an elegant marbled dessert.
Ingredients
Brownie Batter
- 18 ounces brownie mix (preferably Ghirardelli)
- 6 tablespoons melted butter
- 1/4 cup buttermilk
- 2 teaspoons vanilla extract
- 1 large egg
- 1/2 cup mini chocolate chips
- 1 tablespoon milk (optional, to thin batter)
Pumpkin Cream Cheese Mixture
- 4 ounces cream cheese, softened
- 1/2 cup pumpkin puree
- 1/3 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons pumpkin spice
Additional
- Non-stick cooking spray
- Foil for lining the pan
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Line a 9×9 inch baking pan with foil and spray the foil with non-stick cooking spray to ensure easy removal of the brownies later.
- Make the brownie batter: In a large bowl, combine the 18-ounce boxed brownie mix, melted butter, buttermilk, one large egg, and two teaspoons of vanilla extract. Mix until the batter is smooth. Fold in the mini chocolate chips. If the batter is too thick, add a tablespoon of milk to thin it slightly.
- Prepare the pumpkin cream cheese layer: In a medium bowl, beat together the softened cream cheese, pumpkin puree, granulated sugar, one large egg, vanilla extract, and pumpkin spice with an electric mixer until the mixture is smooth and creamy. If the mixture becomes too thin, refrigerate it for 10 minutes to firm up.
- Layer and swirl: Spread three-quarters of the brownie batter evenly into the prepared pan. Then, spread the pumpkin cream cheese mixture evenly over the brownie batter. Add a teaspoon of milk to the remaining brownie batter and dollop it in nine scoops over the pumpkin layer. Use a knife to swirl the batter and pumpkin mixture together, creating a beautiful marbled effect.
- Bake and cool: Bake the cheesecake brownies for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let the brownies cool and set for 30 to 60 minutes. Once cool, lift the brownies out of the pan using the foil and slice with a plastic knife for clean cuts.
Notes
- Use a plastic knife to slice brownies cleanly without sticking.
- Refrigerate the cream cheese mixture if it becomes too runny before layering.
- Adjust milk quantity to achieve the right batter consistency.
- Ensure brownies are fully cooled before slicing for best texture.
- Pumpkin spice can be adjusted according to taste preference.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
