/Pumpkin Brownies

Pumpkin Brownies

Rich, chocolatey brownies with a pumpkin cream cheese swirl make for the most wonderful Pumpkin Brownies. Top them with chocolate ganache for a truly indulgent treat!

Sliced pumpkin blondies topped with chocolate ganache, with two turned on the side to show pumpkin swirlSliced pumpkin blondies topped with chocolate ganache, with two turned on the side to show pumpkin swirl

INTRO

Close up of pumpkin brownie turned on its side to show the pumpkin swirl layerClose up of pumpkin brownie turned on its side to show the pumpkin swirl layer

Brownie batter in a glass bowl, ready to be made into pumpkin browniesBrownie batter in a glass bowl, ready to be made into pumpkin brownies

MAKING PUMPKIN SHINE IN BROWNIES

Here’s the thing. Pumpkin and chocolate seems to be a combination that people either love or hate.

Personally, I’m kind of a fan. Although, if you haven’t noticed, I’m pretty much a self-proclaimed pumpkin addict – if nothing else, this girl is self-aware.

I mean, I think that my pumpkin chocolate chip bread and mini pumpkin cheesecakes should serve as proof that the two things belong together.

Pumpkin cream cheese mixture for swirl in pumpkin blondies in a glass mixing bowlPumpkin cream cheese mixture for swirl in pumpkin blondies in a glass mixing bowl

But I also know that chocolate can also easily overpower the delicate flavor of pumpkin.

As I mentioned when I shared my pumpkin blondies, I think you have to use some special tricks to keep pumpkin from completely disappearing in a brownie.

You didn’t think I wasn’t going to share my tricks, did you??

Brownie batter swirled with a pumpkin cream cheese mixture in a pan, ready to bakeBrownie batter swirled with a pumpkin cream cheese mixture in a pan, ready to bake

For me, the answer is: pumpkin cream cheese swirl.

That’s right! Making a pumpkin swirl adds flavor and texture to brownies and helps the pumpkin to stand out from the rich, fudgey chocolate.

Chocolate ganache next to pumpkin brownies recently topped with ganacheChocolate ganache next to pumpkin brownies recently topped with ganache

MY PUMPKIN BROWNIE RECIPE

All things considered, these Pumpkin Brownies are pretty easy to make.

Sure, they require you to dirty up a couple of bowls. But can you really complain when you get Pumpkin Brownies at the end?

Sliced pumpkin brownies topped with chocolate ganache on a piece of parchment

Sliced pumpkin brownies topped with chocolate ganache on a piece of parchment

I like to start melting the chocolate and butter for the brownies while I mix together the pumpkin cream cheese swirl. Then it’s really easy to whisk in the other brownie batter ingredients.

To make the swirl, spread about ¾ of the brownie batter into the prepared pan. Spoon the pumpkin cream cheese mixture in tablespoonfuls evenly over the batter, followed by the remaining brownie batter.

Pumpkin brownies sliced on a piece of parchment paperPumpkin brownies sliced on a piece of parchment paper

Pull a knife or wooden skewer through the batter several times in different directions to make a swirl pattern. Then bake!

Before you serve these Pumpkin Brownies, make sure to top them with the chocolate ganache. It is the perfect final step to make them truly indulgent.

Close up of Pumpkin Brownie with a bite taken out of itClose up of Pumpkin Brownie with a bite taken out of it

Ingredients

For the brownie batter:

  • 4 ounces unsweetened chocolate; coarsely chopped
  • 3/4 cup unsalted butter, cut into cubes
  • 1 1/4 cups sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour

For the pumpkin swirl:

For the ganache:

  • 4 ounces semisweet chocolate, chopped
  • 1/2 cup heavy cream

Instructions

  1. Preheat oven to 350 degrees. Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray.
  2. Microwave chocolate and butter in a large microwave-safe bowl at medium (50% power) for 3-4 minutes or until butter is melted.
  3. While the chocolate is melting, prepare the pumpkin layer. In a medium bowl, combine cream cheese, pumpkin puree, sugar, pumpkin pie spice and vanilla. Beat with an electric mixer well combined and smooth. Set aside.
  4. Once the butter is melted, remove the bowl from the microwave and stir until chocolate is melted. Whisk in sugar, eggs, vanilla and salt. Gradually add in flour; stir until just combined.
  5. Spread 3/4 of the batter into prepared pan. Spoon pumpkin filling by tablespoonfuls evenly over batter. Spoon remaining brownie batter over filling. Use a knife or wooden skewer to cut through the batter several times in different directions to create a swirled pattern. Bake in preheated oven for 30-35 minutes – do not over-bake.
  6. Remove to cooling rack to cool completely. Before serving, prepare the ganache.
  7. To make the ganache, pour the chopped chocolate into a medium mixing bowl, set aside. Pour the heavy cream into a microwave-safe measuring cup (Pyrex) and microwave on high for about 1 minute or until bubbles begin to form on the surface. Take care to not overheat because the cream will boil over. Pour the hot cream over the chocolate and allow it to sit for about 3 minutes. Use a small whisk to combine the mixture into a smooth chocolate glaze. Spoon the ganache over the brownies.

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Nutrition Information

Yield 12

Serving Size 1 brownie

Amount Per Serving

Calories 433 Total Fat 27g Saturated Fat 17g Trans Fat 0g Unsaturated Fat 9g Cholesterol 98mg Sodium 101mg Carbohydrates 44g Net Carbohydrates 0g Fiber 3g Sugar 31g Sugar Alcohols 0g Protein 6g

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