Ingredients for Marbled Chocolate Pumpkin Brownies
- 4 ounces (113g) cream cheese
- 1 tablespoon butter (for cream cheese mixture) + ¾ cup (170g) butter (for chocolate mixture)
- ½ cup (100g) granulated sugar (for cream cheese mixture) + 2 ¼ cups (450g) granulated sugar (for chocolate mixture)
- 1 large egg (for cream cheese mixture) + 4 large eggs (for chocolate mixture)
- Canned Pumpkin
- 1 teaspoon vanilla extract (for cream cheese mixture) + 2 teaspoons vanilla extract (for chocolate mixture)
- Ground Cinnamon
- Ground Ginger
- All Purpose Flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Unsweetened Chocolate
- Eggs
- 1 cup (240ml) milk
- ½ cup chopped walnuts (optional)
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How to Make Marbled Chocolate Pumpkin Brownies
- Preheat oven to 325°F (165°C).
- Line a 13x9x2-inch baking pan with foil, leaving an overhang on the sides for easy removal.
- Grease the foil with butter or cooking spray.
- In a medium bowl, beat 4 ounces (113g) cream cheese and 1 tablespoon butter with an electric mixer on medium-high speed for 30 seconds until smooth.
- Add ½ cup (100g) granulated sugar and beat until well combined, scraping down the sides as needed.
- Beat in 1 large egg, ½ cup (120g) pumpkin puree, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, and ¼ teaspoon ground ginger until fully incorporated.
- Stir in 1 tablespoon all-purpose flour.
- Set aside.
- In a small bowl, whisk together 1 ¼ cups (150g) all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt.
- Set aside.
- In a large saucepan, melt 12 ounces (340g) semi-sweet chocolate chips and ¾ cup (170g) butter over low heat, stirring until smooth.
- Remove from heat.
- Gradually add 2 ¼ cups (450g) granulated sugar, beating with an electric mixer on low speed until just combined.
- Add 4 large eggs one at a time, beating well after each addition.
- Beat in 1 cup (240ml) milk and 2 teaspoons vanilla extract.
- Gradually beat in the dry flour mixture until just combined, being careful not to overmix.
- Spread the chocolate batter evenly into the prepared pan.
- Spoon the cream cheese mixture in dollops over the chocolate batter.
- Using a knife or toothpick, gently swirl the cream cheese mixture into the chocolate batter, creating a marbled effect.
- Sprinkle with ½ cup chopped walnuts (optional).
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out with just a few moist crumbs attached.
- Let cool completely in the pan on a wire rack.
- Lift the brownies out of the pan using the foil overhang.
- Cut into squares and serve.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
62g
Fat
24g
Carbs
7g
