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- 1 cup unsalted butter, melted - 2 cups granulated sugar - 4 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/2 teaspoon salt - 1/2 teaspoon baking powder - 8 oz cream cheese, softened - 1/2 cup canned pumpkin puree - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg The brownie layer starts with melted unsalted butter. This gives the brownies a rich and smooth base. I add granulated sugar, which sweetens and helps create a nice texture. Next, I mix in four large eggs and one teaspoon of vanilla extract. These ingredients provide moisture and flavor. For the dry part, I use one cup of all-purpose flour and half a cup of unsweetened cocoa powder. The flour gives structure, while cocoa adds depth and that beloved chocolate taste. I also add half a teaspoon of salt and half a teaspoon of baking powder. The salt balances sweetness, and the baking powder helps the brownies rise. Now, for the pumpkin cheesecake swirl, I start with eight ounces of softened cream cheese. This gives a creamy texture. I blend in half a cup of canned pumpkin puree for that fall flavor. I then add half a cup of granulated sugar, one large egg, and one teaspoon of vanilla extract. These make the swirl sweet and creamy. To enhance the flavor, I sprinkle in one teaspoon of ground cinnamon and a quarter teaspoon of ground nutmeg. These spices add warmth and a cozy feel to the brownies. With these simple yet essential ingredients, you create a delightful treat that marries the flavors of pumpkin and chocolate. Each bite is a blend of rich brownie and creamy cheesecake. - Combine melted butter and sugar, whisk until smooth. - Add eggs one at a time, whisking well after each addition. - Stir in the vanilla extract. This step builds the base of your brownies. The melted butter adds richness, while sugar gives sweetness. Whisking the eggs in one by one helps blend them well into the batter. The vanilla adds a nice touch of flavor. - Whisk together flour, cocoa powder, salt, and baking powder. - Gradually mix the dry ingredients with the wet ingredients. Mixing dry ingredients is key for even flavor. Cocoa powder gives the brownies their rich chocolate taste. Salt enhances flavor, while baking powder adds lift. Gradually combining keeps the batter smooth and helps avoid lumps. - Preheat the oven to 350°F (175°C). - Spread brownie batter into the prepared baking pan. - Make the pumpkin cheesecake mixture and add swirls. - Bake for 30-35 minutes. Preheating ensures even baking. Spreading the batter evenly helps it cook well. For the pumpkin cheesecake, make it creamy before adding. Swirling it gives a beautiful marbled look. The baking time is key; a toothpick test checks for doneness. - Let the brownies cool in the pan for at least 30 minutes. - Slice into squares for serving. Cooling is essential. It helps the brownies set and makes cutting easier. Wait at least 30 minutes to avoid messy edges when slicing. Squares look neat and are easy to serve. - Make sure your butter is melted but not hot. This helps keep your brownies moist. - Use cream cheese at room temperature. It mixes smooth and creamy without lumps. - If you like gooey brownies, bake for 30 minutes. For firmer brownies, go for 35 minutes. - Dust your brownies with powdered sugar. This adds a nice touch and looks pretty. - Drizzle caramel sauce on top or serve with whipped cream. Both options taste great! - Sprinkle pumpkin seeds or chocolate chips on top for extra flavor and texture. {{image_2}} You can easily make these brownies gluten-free. Substitute all-purpose flour with a gluten-free mix. This simple swap keeps the taste rich and moist. Just check your flour mix for any added ingredients. Many brands work well in baking. To make this treat vegan, use vegan butter instead of regular butter. For eggs, aquafaba is a great choice. It’s the liquid from canned chickpeas. You can also use vegan cream cheese for the cheesecake layer. This way, everyone can enjoy the brownies. You can add chocolate chips to the brownie layer for extra sweetness. They melt nicely and create a gooey texture. Another fun idea is to mix white chocolate into the cheesecake layer. This adds a creamy richness that pairs well with pumpkin. Try these swaps for fun and new flavors! To keep your Pumpkin Cheesecake Swirl Brownies fresh, store them in an airtight container. This method helps retain their delicious taste and moist texture. You can keep them at room temperature for up to three days. If you want them to last longer, refrigerate the brownies. They will stay fresh for up to one week in the fridge. If you want to save some brownies for later, freezing is a great option. First, let the brownies cool completely. Then, wrap them tightly in plastic wrap or aluminum foil. Place the wrapped brownies in a freezer-safe bag or container. They will keep well for up to three months. When you're ready to enjoy them, take the brownies out of the freezer. Let them thaw in the fridge overnight. For the best taste and texture, warm them slightly in the oven or microwave before serving. This will bring back their soft, gooey goodness! Yes, you can make these brownies ahead of time. They store well and taste great even after a few days. Just let them cool, then cover tightly. You can keep them at room temperature for up to one week. To cut brownies into perfect squares, follow these tips: - Use a sharp knife for clean cuts. - Warm the knife in hot water, then dry it before cutting. - Make a single cut, then wipe the knife clean after each slice. This method helps keep the edges neat and tidy. Yes, you can substitute pumpkin puree. Use applesauce or sweet potato puree for a different flavor. Both options add moisture and sweetness. Make sure to adjust the spices to your taste. Check for doneness by inserting a toothpick in the center. If it comes out with a few moist crumbs, the brownies are ready. They may look soft, but they will firm up as they cool. Yes, you can use fresh pumpkin. Just cook and puree it until smooth. Make sure to remove excess water. Canned pumpkin is often more convenient, but fresh can add a lovely flavor. These brownies mix rich chocolate with creamy pumpkin cheesecake. The ingredients and steps are simple, making it easy to enjoy this treat. Keep tips in mind for the best texture and flavor. You can even try fun variations or store them for later. These brownies will surely impress and satisfy. Now, grab your ingredients and get baking!

Pumpkin Cheesecake Swirl Brownies

Indulge in the ultimate fall treat with these Pumpkin Cheesecake Swirl Brownies! Combining rich chocolate brownies with a creamy, spiced pumpkin cheesecake swirl, these decadent bites are perfect for any occasion. Easy to make and sure to impress, this recipe will become a go-to favorite. Don’t miss out on the deliciousness—click through for the full recipe and make your dessert dreams come true! #PumpkinCheesecakeSwirlBrownies #FallBaking #DessertRecipes #PumpkinDesserts
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Ingredients
  

For the Brownie Layer:

1 cup unsalted butter, melted

2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon salt

1/2 teaspoon baking powder

For the Pumpkin Cheesecake Swirl:

8 oz cream cheese, softened

1/2 cup canned pumpkin puree

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Instructions
 

Prepare the Brownie Batter:

    In a mixing bowl, combine melted butter and sugar. Whisk until smooth. Add eggs one at a time, whisking well after each addition. Stir in the vanilla extract.

      Combine Dry Ingredients:

        In a separate bowl, whisk together flour, cocoa powder, salt, and baking powder. Gradually add the dry mixture to the butter mixture, stirring until just combined.

          Preheat the Oven:

            Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper for easier removal.

              Spread the Brownie Layer:

                Pour the brownie batter into the prepared baking pan, spreading it evenly across the bottom.

                  Make the Pumpkin Cheesecake Mixture:

                    In a mixing bowl, beat the softened cream cheese until smooth. Add pumpkin puree, sugar, egg, vanilla, cinnamon, and nutmeg. Mix until well combined and creamy.

                      Add Swirls:

                        Drop spoonfuls of the pumpkin cheesecake mixture over the brownie layer. Use a knife or a toothpick to gently swirl the cheesecake and brownie batters together for a marbled effect.

                          Bake:

                            Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

                              Cool and Cut:

                                Once baked, let the brownies cool in the pan for at least 30 minutes before slicing into squares.

                                  - Prep Time: 20 minutes | Total Time: 1 hour (plus cooling) | Servings: 16 squares

                                    - Presentation Tips: Dust the top of each brownie with powdered sugar before serving. For an added touch, drizzle some caramel sauce over the brownies or serve with whipped cream on the side.