Go Back
–+ servings
Print Recipe
5 from 1 vote

Pumpkin Cheesecake Swirl Brownies

A flourless fudgy chocolate brownie with a pumpkin cheesecake swirl
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: chocolate
Servings: 12 brownies
Calories: 270kcal
Author: Heather Perine

Ingredients

For the Brownies

  • 5 ounces semisweet chocolate chips slightly more than half a cup
  • 1/2 cup (1 stick, 8 tablespoons, 113 grams) unsalted butter
  • 1 1/4 cups (267 grams) light or dark brown sugar I used light
  • 3 large eggs lightly beaten
  • 1/2 cup (43 grams) unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon pure vanilla extract

For the Pumpkin Cheesecake layer

  • 1 package cream cheese (8 ounces) softened
  • 1/2 cup (114 grams) pumpkin puree not pumpkin pie filling
  • 1 egg
  • 3 tablespoons granulated sugar
  • 1 teaspoon pumpkin pie spice

Instructions

  • Heat oven to 350 degrees Fahrenheit (180 degrees Celsius).  Line an 8x8 in square pan with aluminum foil (or parchment paper) then lightly grease the foil with cooking spray.
  • In a separate bowl or a stand mixer, make the pumpkin cheesecake layer. Combine all the pumpkin layer ingredients, mix until smooth. Set aside.
  • To make the brownie layer: In a heatproof bowl, set over simmering water, melt the chocolate and butter stirring until smooth. Allow to cool slightly. Remove from the heat and transfer to a large bowl; add the brown sugar, eggs, cocoa powder salt and vanilla. Stir well to combine.
  • Layer half the brownie mixture into the prepared pan. Spread the pumpkin layer over. Spread the remaining brownie batter over the pumpkin layer. Use a knife and make zig zag lines to swirl the pumpkin and brownie layers together.
  • Bake until the brownies are dry on top and almost firm to the touch, about 40 minutes. Remove from the oven and let cool for 1 hour.

Notes

  • Storage: Because of the cream cheese layer, I recommend storing these in the fridge in an airtight container. They should last for up to 5 days.
  • Freeze: Freeze cooled brownies for up to 3 months. Wrap well in plastic wrap, then either foil or place in bag. Thaw at room temperature.
  • Make sure your cream cheese is softened to room temperature. This will ensure the cheesecake layer comes together easily without mixing too much and adding too much air into the cheesecake layer.
  • Use good quality cocoa powder for the best chocolate flavor. It really does make a difference!
  • Make sure to use unsalted butter. Salted butter has added salt and also different brands vary on the amount they add. So by using unsalted butter you can control the salt you add. 
  • Allow your chocolate mixture to cool slightly before adding the eggs. If you add the eggs to the mixture and it's too warm it could scramble the eggs on you!
  • If you don't have pumpkin pie spice you can always substitute 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon allspice, 1/8 nutmeg
  • This brownie recipe can make about 12 good sized brownies, or 16 if you want to cut them a tad smaller. I prefer the good sized brownies!
  • Adapted from Flourless Cookbook by Nicole Spiridakis

Nutrition

Calories: 270kcal | Carbohydrates: 35g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 128mg | Potassium: 198mg | Fiber: 2g | Sugar: 30g | Vitamin A: 1912IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg