Ingredients for Pumpkin Swirl Brownies
- 1 cup (2 sticks) unsalted butter
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup pumpkin puree
- 1 cup chopped pecans
- 4 ounces cream cheese (softened)
- 2 tablespoons granulated sugar
- 1 large egg yolk
- 2 tablespoons heavy cream
- drizzle of warm caramel sauce (for serving)
- spoonful of whipped cream (for serving)
- ¼ teaspoon ground nutmeg
- vanilla ice cream (for serving)
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How to Make Pumpkin Swirl Brownies
- Preheat oven to 350°F (175°C).
- Grease and flour an 8x8 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup packed light brown sugar until light and fluffy using an electric mixer.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 1 cup pumpkin puree and 1 cup chopped pecans.
- The batter will be thick. Spread evenly into the prepared pan.
- In a medium bowl, beat together 4 ounces cream cheese (softened), 2 tablespoons granulated sugar, 1 large egg yolk, 2 tablespoons heavy cream, and ½ teaspoon vanilla extract until smooth and creamy.
- Drop spoonfuls of the cream cheese mixture over the brownie batter.
- Using a knife or toothpick, gently swirl the cream cheese mixture into the brownie batter to create a marble effect.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached (it shouldn't be completely clean).
- Let the brownies cool in the pan on a wire rack for at least 30 minutes before cutting and serving.
- Serve warm squares with a drizzle of warm caramel sauce and a spoonful of whipped cream or vanilla ice cream.
- Store leftover brownies, covered, at room temperature for up to 3 days or in the refrigerator for up to a week. Reheat gently in a 300°F oven for 10-15 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
82g
Fat
33g
Carbs
10g
