Description
Silky pumpkin cheesecake brownies blend autumn’s warmth with rich chocolate indulgence. Layers of spiced pumpkin swirl through fudgy brownie base, creating a delightful dessert you’ll crave all season long.
Ingredients
Scale
Pumpkin and Cheesecake Layer:
- 8 ounces (226 grams) mascarpone cheese
- 8 ounces (226 grams) cream cheese
- 1/2 cup (120 milliliters) canned pumpkin
- 2 large egg yolks
- 3/4 cup (150 grams) sugar
- 2 tablespoons (15 grams) flour
- 1 tablespoon (15 milliliters) vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
Brownie Layer:
- 1/2 cup (60 grams) flour
- 1/2 cup (50 grams) unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (113 grams) butter, melted
- 3/4 cup (150 grams) sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Topping:
- 1/2 cup (85 grams) chocolate chips
Instructions
- Blend pumpkin puree with warming spices of cinnamon, ginger, and nutmeg, creating a fragrant autumn-inspired mixture.
- Whip mascarpone and cream cheese until smooth, gently folding in the spiced pumpkin mixture to create a silky cheesecake layer.
- Incorporate sugar, flour, and vanilla into the cheese mixture, then gradually mix in egg yolks until fully integrated.
- Prepare the baking vessel by buttering a 9×9-inch pan and lining with parchment paper, ensuring easy removal of the brownies.
- Sift together dry ingredients – flour, cocoa powder, baking powder, and salt – creating a uniform chocolate base.
- Combine melted butter and sugar, whisking in eggs and vanilla until glossy, then fold in chocolate chips and gradually incorporate dry ingredients.
- Distribute most of the brownie batter evenly across the prepared pan, reserving a small portion for decorative swirling.
- Delicately pour the pumpkin cheesecake mixture over the brownie base, then create decorative lines with remaining batter using a spoon.
- Using a toothpick, artfully swirl the batter lines through the cheesecake layer, creating a marbled visual effect.
- Bake at 325°F for 45 minutes, watching for a set top and minimal moisture when tested with a knife.
- Allow brownies to cool completely at room temperature, then chill in refrigerator to set before slicing and serving.
Notes
- Choose high-quality cocoa powder and pumpkin puree for rich, deep flavors that elevate the entire dessert.
- Ensure all ingredients are at room temperature to help them blend smoothly and create a consistent texture.
- Avoid overmixing the batters to prevent tough, dense brownies; mix just until ingredients are combined.
- Use a sharp knife dipped in hot water when cutting for clean, precise brownie slices that showcase beautiful swirl patterns.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 290
- Sugar: 24 g
- Sodium: 200 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg