Pumpkin Spice Swirl Brownies
Total Time: 01h 30m
Hands-on Time: 00h 25m
Makes: 12 - 16 servings
Rich, fudgy brownies are swirled with a creamy pumpkin spice cheesecake layer for the ultimate fall dessert that’s perfect for entertaining. We like to think of it as two desserts in one!
Note: This recipe has been revised and simplified from its original posting.
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Ingredients
- 1/2 cup unsalted butter, melted
- 1 1/4 cups cane sugar, divided
- 2 large eggs
- 1 teaspoon Simply Organic® Pure Madagascar Vanilla Extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon sea salt or Himalayan pink salt
- 1 1/2 teaspoons Simply Organic® Pumpkin Spice, divided
- 4 ounces cream cheese, softened to room temperature
- 1/3 cup pumpkin purée (not pumpkin pie filling)
Directions
- Preheat oven to 350 degrees. Line an 8x8-inch baking pan with parchment paper.
- In a medium bowl, whisk together melted butter and 1 cup sugar until combined. Whisk in eggs and vanilla until smooth.
- Add cocoa powder, flour, salt and 1/2 teaspoon pumpkin spice. Stir just until a thick batter comes together.
- In a mixing bowl, beat cream cheese on medium speed for 1 to 2 minutes, until smooth. Add remaining 1/4 cup sugar, 1 teaspoon pumpkin spice, and the pumpkin puree, and continue mixing until smooth and creamy.
- Spread about 2/3 of the brownie batter into prepared pan. Spoon pumpkin cheesecake mixture over top in large dollops.
- Whisk 1 tablespoon hot water into remaining brownie batter and whisk until smooth. Add to pan in smaller dollops.
- Use a knife or skewer to gently swirl the two mixtures together, creating a marbled effect.
- Bake for 35 to 40 minutes, or until center is just set and a toothpick inserted comes out with a few moist crumbs. Let brownies cool completely in pan before slicing into squares.
