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- 1 cup unsalted butter (2 sticks) - 8 oz dark chocolate, chopped - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 4 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/4 teaspoon salt - 1/2 teaspoon baking powder - 1 cup pumpkin puree - 8 oz cream cheese, softened - 1/4 cup powdered sugar - 1 teaspoon pumpkin pie spice - 1 teaspoon cinnamon Using unsalted butter helps control the salt level in the brownies. Dark chocolate gives a rich taste. For best results, chop the chocolate into small pieces for even melting. Fresh pumpkin puree adds a nice flavor. Cream cheese needs to be soft for easy mixing. You can swap unsalted butter for coconut oil for a dairy-free option. Use semi-sweet chocolate if you prefer a sweeter brownie. If you need a gluten-free option, try a gluten-free all-purpose flour blend. You can replace granulated sugar with coconut sugar for a healthier choice. Use a dairy-free cream cheese for a vegan version. First, gather all your ingredients. You will need butter, chocolate, and sugars. Crack the eggs and measure the flour and cocoa powder. You will also need pumpkin puree, cream cheese, and spices. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and line it with parchment paper. This helps with easy removal later. In a medium saucepan, melt 1 cup of unsalted butter and 8 oz of chopped dark chocolate over low heat. Stir until smooth. Remove it from heat and let it cool for a bit. In a large mixing bowl, mix 1 cup of granulated sugar, 1/2 cup of brown sugar, 4 large eggs, and 1 teaspoon of vanilla extract. Whisk until it looks well blended. Now, pour the melted chocolate mixture into the sugar mixture. Stir it continuously until both mixtures combine well. Then, sift in 1 cup of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1/4 teaspoon of salt, and 1/2 teaspoon of baking powder. Gently fold the dry ingredients into the wet mixture until just combined. In a separate bowl, beat 8 oz of softened cream cheese with 1/4 cup of powdered sugar, 1 teaspoon of pumpkin pie spice, and 1 teaspoon of cinnamon. Mix until smooth. Then, fold in 1 cup of pumpkin puree until it blends in completely. Pour half of the brownie batter into your prepared pan. Spread it evenly. Then drop spoonfuls of the pumpkin cream cheese mixture over the brownie layer. Top it with spoonfuls of the remaining brownie batter. To create a marbled effect, use a knife or skewer. Gently swirl the brownie and pumpkin mixtures together. Bake in the preheated oven for 30-35 minutes. To check for doneness, insert a toothpick into the center. It should come out with a few moist crumbs. Let the brownies cool in the pan for at least 20 minutes. Use the parchment paper to lift them out. Finally, slice into squares and enjoy! To make the best Pumpkin Cheesecake Swirl Brownies, follow these tips: - Use room temperature eggs. This helps them mix well. - Melt the butter and chocolate together slowly. Avoid high heat to prevent burning. - Do not overmix the brownie batter. Mix until just combined for a fudgy texture. - Use a toothpick to check doneness. Look for a few moist crumbs, not wet batter. Store your brownies in an airtight container. They stay fresh for about four days. For longer storage, freeze them. They freeze well for up to three months. When serving, warm them slightly in the microwave. This enhances their rich taste. Top with whipped cream or vanilla ice cream for extra joy. Make your brownies shine with these ideas: - Cut them into neat squares for a classic look. - Dust the top with powdered sugar for a snowy effect. - Add a sprinkle of cinnamon for warmth and color. - Serve on a colorful plate to brighten the table. {{image_2}} You can make these brownies gluten-free. Use a 1-to-1 gluten-free flour blend instead of all-purpose flour. Brands like Bob's Red Mill or King Arthur work well. This swap keeps the texture rich and moist. Ensure all other ingredients are also gluten-free. To create a vegan version, replace the eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Use vegan butter and a vegan cream cheese. You can also swap granulated sugar for coconut sugar. This way, you keep it plant-based without losing flavor. You can add different flavors to these brownies. Try mixing in chocolate chips for extra richness. Walnuts or pecans can add a nice crunch. For a spiced twist, consider adding ginger or nutmeg. A splash of espresso can also enhance the chocolate flavor. Experiment and find your favorite mix! After enjoying your pumpkin cheesecake swirl brownies, you might have some left. To keep them fresh, store the brownies in an airtight container. Place a piece of parchment paper between layers to prevent sticking. They will stay good for about 3 to 5 days at room temperature. If you want them to last longer, consider refrigeration. Freezing these brownies is easy and a great way to save some for later. First, let the brownies cool completely. Next, cut them into squares. Wrap each square in plastic wrap, then place them in a freezer bag. Make sure to remove as much air as possible to prevent freezer burn. These brownies can last up to 3 months in the freezer. When you're ready to enjoy them, just thaw them in the fridge overnight. If you want to enjoy warm brownies, reheating is simple. Preheat your oven to 350°F (175°C). Place the brownies on a baking sheet and cover them with foil to keep them moist. Heat for about 10-15 minutes, or until warm. You can also microwave a single square for about 15-20 seconds. This will give you that fresh-baked taste again. Serve with a dollop of whipped cream or a scoop of ice cream for a special treat! Yes, you can make these brownies ahead of time. Allow them to cool fully after baking. Then, wrap them tightly in plastic wrap. Store them in the fridge for up to five days. You can also freeze them for up to three months. Just thaw them in the fridge overnight before serving. Pumpkin pairs well with many flavors. Here are some great options: - Chocolate: The rich taste of chocolate blends well with pumpkin. - Maple: Maple adds a sweet, earthy note that complements pumpkin. - Pecan: The nutty flavor of pecans enhances the warmth of pumpkin. - Ginger: Ginger adds a spicy kick that works well with pumpkin. - Nutmeg: Nutmeg brings a cozy, warm flavor that pairs beautifully. To check if brownies are done, insert a toothpick in the center. If it comes out with a few moist crumbs, they are ready. If you see wet batter, they need more time. Bake for 30-35 minutes. Keep an eye on them, as ovens can vary. Enjoy the sweet smell while they bake! We covered all the key parts of making delicious pumpkin brownies. You learned about the ingredients, step-by-step instructions, and helpful tips. I shared variations to fit gluten-free and vegan diets. Knowing how to store leftovers and answers to common questions adds to your baking success. Enjoy your sweet creation and share it with others. Your friends will love these brownies!

Pumpkin Cheesecake Swirl Brownies

Indulge in the delightful flavors of fall with these irresistible Pumpkin Cheesecake Swirl Brownies! Combining rich chocolatey goodness and creamy pumpkin cheesecake, this dessert is perfect for any occasion. With simple ingredients and easy steps, you can create a stunning treat that will impress your friends and family. Click to explore the full recipe and bring a taste of autumn to your kitchen today!
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Ingredients
  

1 cup unsalted butter (2 sticks)

8 oz dark chocolate, chopped

1 cup granulated sugar

1/2 cup brown sugar, packed

4 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/4 teaspoon salt

1/2 teaspoon baking powder

1 cup pumpkin puree

8 oz cream cheese, softened

1/4 cup powdered sugar

1 teaspoon pumpkin pie spice

1 teaspoon cinnamon

Instructions
 

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

    In a medium saucepan over low heat, melt the unsalted butter and chopped dark chocolate together, stirring until smooth. Remove from heat and allow to cool slightly.

      In a large mixing bowl, combine granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until well blended.

        Slowly pour the melted chocolate mixture into the sugar mixture, stirring continuously until fully combined.

          Sift in the flour, cocoa powder, salt, and baking powder. Gently fold the dry ingredients into the wet mixture until just combined.

            In a separate bowl, beat the softened cream cheese with powdered sugar, pumpkin pie spice, and cinnamon until smooth. Then, fold in the pumpkin puree until fully integrated.

              Pour half of the brownie batter into the prepared baking pan and spread it evenly.

                Drop spoonfuls of the pumpkin cream cheese mixture over the brownie layer. Then, add spoonfuls of the remaining brownie batter on top.

                  Using a knife or a skewer, gently swirl the brownie and pumpkin mixtures together to create a marbled effect.

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

                      Allow the brownies to cool in the pan for at least 20 minutes before lifting them out using the parchment paper. Slice into squares.

                        Prep Time: 20 min | Total Time: 55 min | Servings: 24

                          - Serving Suggestions: Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream on top, and sprinkle with a little additional cinnamon for a festive touch.