Pumpkin Swirl Brownies

Makes one 8″ square pan

For the brownie layer

  • 2eggs
  • 3/4cup cocoa powder
  • 1/2teaspoon salt
  • 1/2teaspoon baking powder
  • 1/2teaspoon espresso powder (optional, for enhanced chocolate flavor)
  • 2teaspoons vanilla extract
  • 1/2cup unsalted butter (1 stick)
  • 1cup sugar
  • 1cup semisweet chocolate chunks or chips
  • 3/4cup all-purpose flour
For the pumpkin layer

  • 4ounces cream cheese, softened
  • 1/2cup pumpkin puree (sweet potato will work too)
  • 1egg
  • 1tablespoon sugar
  • 1/2teaspoon ground ginger
  • 1/2teaspoon ground cinnamon
  • 1/4teaspoon ground nutmeg
  1. Preheat the oven to 350°F. Lightly grease an 8 inch square pan or line it with parchment paper or foil.
  2. To make the brownie layer: In a large bowl or stand mixer, add the eggs, cocoa powder, salt, baking powder, espresso powder, and vanilla. Beat for about 4 minutes.
  3. Melt the butter with the sugar in a saucepan over medium heat, or in the microwave. Whisk until the sugar dissolves and becomes shiny.
  4. Add the sugar/butter mixture to the cocoa mixture and mix well.
  5. Fold in the flour and semisweet chocolate and mix until evenly combined. Pour the batter into the prepared pan.
  6. To make the pumpkin layer: Mix all the ingredients together and whisk until thoroughly combined.
  7. Spoon the pumpkin mixture over the brownie layer. Using a knife, swirl the pumpkin into the chocolate. You can do this as little or as much as you want! If you don’t swirl very much, the layers will be more distinct. If you swirl a lot, the batters will combine more for a denser brownie with less distinct layers. Both are delicious.
  8. Bake for 35-45 minutes (if you swirl them together more, it’ll take on the longer side, but start checking after 35 minutes). The brownies should begin to pull away from the sides of the pan, the center should appear set, and a cake tester inserted in the center should have a few moist crumbs clinging to it.
  9. Let cool in the pan for at least 20 minutes, then slice

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