Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 4 ounces cream cheese, softened to room temperature
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 egg yolk
- 3 tablespoons granulated sugar
- 1/2 teaspoon pumpkin pie spice
Instructions
- Step 1: Preparation and Oven Setup Preheat your oven to 350°F (175°C). Grease an 8×8 inch square baking pan or line it with parchment paper, leaving an overhang on the sides for easy removal later.
- Step 2: Mixing the Brownie Batter In a medium bowl, whisk together the melted butter and 1 cup of sugar. Add the 2 eggs and vanilla extract, beating until well combined. Sift in the cocoa powder, flour, salt, and baking powder. Stir until just combined, being careful not to overmix the batter.
- Step 3: Preparing the Pumpkin Cheesecake Mixture In a separate small bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, egg yolk, 3 tablespoons of sugar, and pumpkin pie spice. Mix until the color is consistent and the texture is creamy.
- Step 4: Layering and Swirling Spread about three-quarters of the brownie batter into the prepared pan. Drop spoonfuls of the pumpkin mixture over the top. Then, drop the remaining brownie batter in small dollops between the pumpkin sections. Use a knife or a skewer to gently swirl the two mixtures together, creating a marble pattern.
- Step 5: Baking to Perfection Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Avoid overbaking to keep the cheesecake layer creamy. Let the brownies cool completely in the pan before slicing.
- Cook Time: 60 minutes
- Diet: Vegetarian