Pumpkin Swirl Brownies Recipe

Name: Pumpkin Swirl Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BROWNIES:; 1/3 cups Dutch Process Cocoa Powder; 2 teaspoons Instant Coffee Powder; 10 Tablespoons Boiling Water (10 Tablespoons Equals 1/2 Cup Plus 2 Tablespoons); 2 ounces, weight Unsweetened Chocolate, Very Finely Chopped; 1/4 cups Butter, Melted And Browned; 10 Tablespoons Canola Oil (10 Tablespoons Equals 1/2 Cup Pus 2 Tablespoons); 2 whole Eggs; 2 whole Egg Yolks; 1 Tablespoon Vanilla Extract; 2-1/2 cups Sugar; 1-3/4 cup All-purpose Flour; 3/4 teaspoons Kosher Salt; 1-1/2 cup Milk Chocolate Chips; FOR THE FILLING:; 3 ounces, weight Cream Cheese, Room Temperature; 3 Tablespoons Brown Sugar, Packed; 1/8 teaspoons Kosher Salt; 1 teaspoon Cinnamon; 3 pinches Allspice; 1 whole Egg Yolks; 1/2 cups Pumpkin Puree

Servings: persons

FOR THE BROWNIES:
1/3 cups Dutch Process Cocoa Powder
2 teaspoons Instant Coffee Powder
10 Tablespoons Boiling Water (10 Tablespoons Equals 1/2 Cup Plus 2 Tablespoons)
2 ounces, weight Unsweetened Chocolate, Very Finely Chopped
1/4 cups Butter, Melted And Browned
10 Tablespoons Canola Oil (10 Tablespoons Equals 1/2 Cup Pus 2 Tablespoons)
2 whole Eggs
2 whole Egg Yolks
1 Tablespoon Vanilla Extract
2-1/2 cups Sugar
1-3/4 cup All-purpose Flour
3/4 teaspoons Kosher Salt
1-1/2 cup Milk Chocolate Chips
FOR THE FILLING:
3 ounces, weight Cream Cheese, Room Temperature
3 Tablespoons Brown Sugar, Packed
1/8 teaspoons Kosher Salt
1 teaspoon Cinnamon
3 pinches Allspice
1 whole Egg Yolks
1/2 cups Pumpkin Puree

1
["Adjust oven rack to lowest position and heat oven to 350u00b0F. Butter (or use non-stick spray) a 9"" x 13"" baking pan then line with foil with an overhang so that later, the brownies can be lifted from the pan using the foil. Butter or cover with non-stick spray the foil.", "To make the filling: Beat the cream cheese, brown sugar, salt and spices together until combined. Beat in the egg yolk. Mix in the pumpkin until fully combined, set aside.", "To make the brownies: Whisk cocoa, instant coffee and boiling water together in a large bowl until smooth. Add the unsweetened chocolate and whisk until chocolate is melted. Whisk in butter and oil. (The mix will look curdled and weird, it's okay.) Add eggs, yolks and vanilla and continue to whisk until smooth and combined. Whisk in sugar until fully incorporated. Add flour and salt and mix in with a rubber spatula until combined. Fold in chocolate chips.", "Spread about half of the brownie batter into prepared pan. Grab the filling and drop big spoonfuls of it over the brownie batter. Pour the rest of the brownie batter on top. Run a knife through the batter a few times to marbleize it.", "Bake until a toothpick inserted in the center comes out with just a few moist crumbs attached, about 30 to 35 minutes. Transfer pan to wire rack and cool 1 1/2 hours.", "Using the foil overhang, lift brownies from pan. Return to wire rack and let cool completely, about an hour. Cut and serve.", "These are delicious at room temperature, chilled, frozen, you name it. They also freeze well. I cut them into squares, put them in a freezer bag and threw a few in the freezer. Just pull them out of the freezer to defrost and they are good to go."]

1587

kcal

Calories

120

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: FOR THE BROWNIES:, 1/3 cups Dutch Process Cocoa Powder, 2 teaspoons Instant Coffee Powder, 10 Tablespoons Boiling Water (10 Tablespoons Equals 1/2 Cup Plus 2 Tablespoons), and more.

Yes, Pumpkin Swirl Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Swirl Brownies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions