Description
Fudgy cinnamon chocolate brownies marbled with a rich, warm-spiced pumpkin cream cheese swirl.
Ingredients
Brownie Batter:
¾ cup butter (unsalted, melted)
1 cup sugar
1 teaspoon vanilla extract
2 eggs
½ cup all-purpose flour
½ cup cocoa powder (unsweetened)
¼ teaspoon salt
2 teaspoon cinnamon
Cheesecake Batter:
8 ounce cream cheese (softened)
1 egg
⅓ cup sugar
¼ cup all-purpose flour
½ cup canned pumpkin
1 teaspoon vanilla extract
½ teaspoon cinnamon
1 teaspoon pumpkin spice
Instructions
1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. Whisk melted butter, 1 cup sugar, 1 tsp vanilla, and 2 eggs in a bowl; stir in ½ cup flour, cocoa powder, salt, and 2 tsp cinnamon.
3. Beat softened cream cheese, 1 egg, ⅓ cup sugar, ¼ cup flour, canned pumpkin, 1 tsp vanilla, ½ tsp cinnamon, and pumpkin spice in a separate bowl until smooth.
4. Spread ¾ of brownie batter in pan, dollop pumpkin mixture over top, drop remaining brownie batter, and swirl gently with a knife.
5. Bake for 30 to 35 minutes until set, then cool completely before cutting into fudgy squares.
Notes
Use softened cream cheese for a smooth swirl. Chill in the fridge for 1 hour before slicing for perfectly clean cuts.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 210
- Sugar: 19g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 12g
- Protein: 3g