Pumpkin Cheesecake Brownies (Print version)

Fudgy cocoa brownies swirled with creamy pumpkin cheesecake for a rich fall dessert that cuts into neat, marbled squares.

# Ingredients:

For the brownie batter

01 - 1/2 cup (113 g) unsalted butter, melted and slightly cooled
02 - 3/4 cup (150 g) granulated sugar
03 - 1/4 cup (55 g) packed light brown sugar
04 - 1/2 cup (45 g) unsweetened cocoa powder
05 - 1 teaspoon vanilla extract
06 - 1/2 teaspoon fine salt
07 - 2 large eggs, room temperature
08 - 3/4 cup (90 g) all-purpose flour
09 - 1/2 cup (85 g) semi-sweet chocolate chips

For the pumpkin cheesecake swirl

10 - 6 oz (170 g) cream cheese, softened
11 - 1/3 cup (75 g) pumpkin puree
12 - 1/4 cup (50 g) granulated sugar
13 - 1 large egg yolk
14 - 1 tablespoon all-purpose flour
15 - 1 teaspoon pumpkin pie spice
16 - 1/2 teaspoon vanilla extract
17 - Pinch of fine salt

# Instructions:

01 - Heat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides, then lightly grease the parchment.
02 - Whisk the melted butter, granulated sugar, brown sugar, cocoa powder, vanilla, and salt until smooth. Whisk in the eggs one at a time, then fold in the flour and chocolate chips just until combined.
03 - Beat the softened cream cheese until smooth. Add the pumpkin puree, sugar, egg yolk, flour, pumpkin pie spice, vanilla, and salt, then beat until creamy and thick.
04 - Spread about three-quarters of the brownie batter into the prepared pan. Spoon the pumpkin cheesecake mixture over the top and smooth it gently. Drop small spoonfuls of the remaining brownie batter over the pumpkin layer.
05 - Run a butter knife through the batters in slow curves, leaving distinct ribbons of chocolate and pumpkin. Do not over-swirl.
06 - Bake for 34-38 minutes, until the edges are set and the center has only a slight wobble. A toothpick should come out with moist crumbs, not wet batter.
07 - Cool completely in the pan on a rack. For clean slices, chill for 30 minutes, lift out with the parchment, and cut into 16 squares.

# Good to know:

01 - Use plain pumpkin puree, not pumpkin pie filling.
02 - For the cleanest slices, cool fully and chill briefly before cutting.
03 - Store covered in the refrigerator for up to 4 days.

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