Brownie Mix with Pumpkin: Indulge in This Easy Delight
Brownie Mix with Pumpkin: Indulge in This Easy Delight is a practical, flavor-forward brownie mix with pumpkin recipe with clear ingredients and step-by-step instructions. - Serving Size: 9 squares
- Texture: Fudgy brownie with creamy pumpkin cheesecake swirl
- Flavor Profile: Spiced pumpkin and chocolate
- Equipment: 8-inch square pan, mixing bowls,
Equipment
- skillet
- mixing bowl
- whisk
- knife
Ingredients
- Brownie Layer:
- 2 ounces semisweet chocolate, chopped
- ½ cup unsalted butter
- ¾ cup sugar
- 2 eggs, room temperature
- 2 tablespoons unsweetened cocoa powder
- ½ cup all-purpose flour
- Pinch of salt
- ⅔ cup semisweet chocolate chips, divided
- Pumpkin Cheesecake Layer:
- 8 ounces cream cheese, room temperature
- ¼ cup sugar
- 1 egg, room temperature
- ⅔ cup pumpkin puree, room temperature
- 1 teaspoon pumpkin pie spice mix
Instructions
- Preheat oven to 350°F (180°C). Grease an 8-inch square pan. Line the bottom and two sides with strips of parchment paper.
- Melt the chopped chocolate and butter together. Stir in sugar and allow to cool until warm. Add eggs and whisk until combined. Sift in cocoa powder, flour, and salt, then stir until integrated. Fold in half of the chocolate chips.
- Pour the remaining batter into the prepared pan. Reserve half of the batter.
- In a separate bowl, mix cream cheese, sugar, and egg until smooth. Add pumpkin puree and pumpkin pie spice mix, stirring until well combined.
- Drop spoonfuls of the pumpkin mixture onto the brownie batter. Top with the reserved brownie batter in mounds.
- Swirl the two batters together using a skewer or the tip of a knife.
- Bake for approximately 25 minutes. The center should jiggle slightly and a toothpick inserted should have moist crumbs.
- Cool completely on a wire rack. Refrigerate for 1 to 2 hours before cutting.
- Run a knife around the edges to loosen, lift the block using the parchment paper, and cut into 9 squares.
Notes
- Use unsweetened cocoa powder and full-fat cream cheese.
- Use pumpkin puree (canned or homemade); do not use pumpkin pie filling.
- Melt chocolate in 10-second microwave intervals or using a double boiler to prevent scorching.
- Ensure ingredients for the cheesecake layer are at room temperature.
- Do not overbake; residual heat will finish cooking the brownies. If the center is firm, the brownies may become dry and cakey.
- Line the pan with parchment strips to facilitate removal of the entir
- Use pumpkin puree (canned or homemade); do not use pumpkin pie filling.
- Melt chocolate in 10-second microwave intervals or using a double boiler to prevent scorching.
- Ensure ingredients for the cheesecake layer are at room temperature.
- Do not overbake; residual heat will finish cooking the brownies. If the center is firm, the brownies may become dry and cakey.
- Line the pan with parchment strips to facilitate removal of the entir