Ingredients
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1/2 teaspoon salt
- 8 ounces cream cheese, softened
- 1/2 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 cup powdered sugar
Substitution Suggestions: If you prefer, you can use coconut oil instead of butter for a different flavor profile. For a gluten-free option, substitute the all-purpose flour with almond flour. Adjust the sweetness by using a sugar substitute like stevia or monk fruit sweetener.
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper, leaving some overhang for easy removal.
- In a large bowl, whisk together the melted butter and granulated sugar until well combined.
- Add the eggs and vanilla extract, mixing until the batter is smooth and glossy.
- In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture, stirring just until combined.
- In another bowl, beat the softened cream cheese, pumpkin puree, pumpkin pie spice, and powdered sugar until smooth and creamy.
- Pour the brownie batter into the prepared baking dish, spreading it evenly with a spatula.
- Spoon dollops of the pumpkin cream cheese mixture over the brownie batter. Use a knife or skewer to gently swirl the mixtures together, creating a marbled effect.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to retain the fudgy texture.
- Allow the brownies to cool completely in the dish before lifting them out using the parchment overhang. Cut into squares and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International