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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 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 cup pumpkin puree - 1 teaspoon pumpkin spice - 8 oz cream cheese, softened - 1/2 cup powdered sugar The unsalted butter adds rich flavor and helps create a moist brownie. Granulated sugar gives the brownies sweetness and texture. Eggs bind the mix, giving it a nice rise. Pumpkin puree keeps the brownies soft and adds a warm, fall taste. Cream cheese adds a creamy and tangy swirl that balances the sweetness. Pumpkin spice brings warmth and a cozy aroma, perfect for autumn. If you want a dairy-free option, use coconut oil instead of butter. You can swap granulated sugar for coconut sugar for a lower glycemic index. For a gluten-free version, try almond flour in place of all-purpose flour. You can also use Greek yogurt instead of cream cheese for a lighter texture. Start by gathering all your ingredients. This brownie recipe needs butter, sugar, eggs, and more. Preheat your oven to 350°F (175°C). Grease a 9x13 inch pan with butter or non-stick spray. This helps the brownies come out easily. 1. Make the Brownie Batter: In a large bowl, mix melted butter and granulated sugar. Whisk until smooth. Add eggs one by one, mixing well after each. Stir in vanilla extract for flavor. 2. Combine Dry Ingredients: In another bowl, sift all-purpose flour, cocoa powder, baking powder, and salt. This gets rid of lumps. Gently fold the dry mix into the wet mix. Be careful not to overmix; you want a nice batter. 3. Prepare the Pumpkin Mixture: In a separate bowl, blend pumpkin puree with pumpkin spice and softened cream cheese. Mix until smooth. Then add powdered sugar and stir until it is creamy. 4. Swirl Together: Pour half of the brownie batter into the pan. Spread it evenly. Spoon dollops of the pumpkin mix on top. Layer the rest of the brownie batter over it. Use a knife to gently swirl the pumpkin mixture into the brownie batter. 5. Bake the Brownies: Place the pan in the oven and bake for 30-35 minutes. To check if they are done, insert a toothpick into the center. If it comes out with a few moist crumbs, they are ready. 6. Cool and Serve: Once baked, take the pan out and let it cool on a wire rack. After it cools, cut into squares and serve. - Use a kitchen scale for dry ingredients like flour and sugar. This ensures the right amount. - For sticky ingredients like honey or syrup, spray your measuring cup with non-stick spray first. This helps them pour out easily. - Level off measuring cups with a knife for precise amounts. This avoids adding too much or too little. To make your brownies perfect, follow these tips: - Use room temperature ingredients: This helps your batter mix well. - Do not overmix: Mix just until combined. Overmixing can lead to tough brownies. - Check your oven temperature: An oven thermometer ensures your oven runs true to temperature. - Use the right pan: A 9x13 inch pan is best for even baking. Creating a lovely swirl takes practice. Here’s how to do it: - Prepare the cream cheese mixture well: Make sure it's smooth. This helps in easier swirling. - Layer carefully: Spoon dollops of the cream cheese mix over the brownie batter. - Swirl gently: Use a knife or skewer to make gentle, swirling motions. Too much mixing can blend the layers. Here are mistakes to watch out for: - Not measuring ingredients correctly: Accurate measurements lead to better results. - Skipping the cooling step: Let brownies cool fully for better cutting. - Using cold ingredients: Cold butter or eggs can affect the texture. - Overbaking: Keep an eye on them. A toothpick should come out with a few moist crumbs. By following these tips, you can make delicious Pumpkin Cream Cheese Swirl Brownies that impress everyone! {{image_4}} You can make these brownies gluten-free. Substitute all-purpose flour with a gluten-free blend. Look for one that works well for baking. Most blends can replace regular flour in a one-to-one ratio. This way, you still enjoy that rich, fudgy texture without gluten. Want a bit of crunch? Add nuts like pecans or walnuts. Chopped nuts add a nice texture. Mix in about half a cup into the brownie batter. You can also add chocolate chips for extra sweetness. Fold in the chips with the batter just before baking for a delightful surprise. You can play with flavors too! Add a pinch of cinnamon or nutmeg for warmth. A splash of almond or maple extract can change the whole vibe. Experiment with your favorite spices and extracts. Just remember to keep the balance so the pumpkin flavor shines through. To keep your Pumpkin Cream Cheese Swirl Brownies fresh, store them in an airtight container. You can place a piece of parchment paper between layers to avoid sticking. This method protects the creamy swirl and keeps your brownies soft. Store them at room temperature for up to three days. If you want to keep them longer, refrigeration is a good option. Just remember to bring them back to room temperature before serving for the best taste. Freezing these brownies is a smart way to save some for later. First, let the brownies cool completely. Then, cut them into squares. Wrap each square tightly in plastic wrap. Place them in a freezer-safe bag or container. They can last up to three months in the freezer. When you're ready to enjoy, remove a square and let it thaw in the fridge overnight. You can also warm it in the oven for a few minutes to bring back their gooey texture. These brownies have a great shelf life. At room temperature, they stay fresh for about three days. In the fridge, they last a week. For reheating, I suggest using an oven set to 350°F (175°C). Place the brownie on a baking sheet and heat for about 5-10 minutes. This warms them up and keeps the cream cheese swirl tasty. Avoid using a microwave, as it can make them rubbery. Enjoy your delicious brownies anytime! Yes, you can use canned pumpkin. It saves time and ensures a smooth texture. Just make sure to choose pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices. You can check for doneness by using a toothpick. Insert it into the center of the brownies. If it comes out with a few moist crumbs, they are ready. If the toothpick has wet batter, bake them a bit longer. You can use mascarpone cheese or Greek yogurt as a substitute. Both will give a creamy texture. If you want a dairy-free option, try silken tofu blended until smooth. This blog covered making delicious pumpkin cream cheese swirl brownies. We reviewed ingredients, cooking steps, and handy tips. I also shared storage methods and answered common questions. These brownies are easy to make and fun to share. You can personalize them with your favorite flavors. Enjoy your baking journey, and don't hesitate to experiment! With these methods, you’ll create a tasty treat every time.

Pumpkin Cream Cheese Swirl Brownies

Indulge in the ultimate fall treat with these delicious Pumpkin Cream Cheese Swirl Brownies! Made with rich cocoa, creamy pumpkin, and a tempting swirl of cream cheese, these brownies are sure to satisfy your sweet cravings. Easy to prepare and perfect for sharing, they make a delightful addition to any dessert table. Click through to discover the full recipe and bring the warmth of autumn into your kitchen!
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Ingredients
  

1 cup unsalted butter, melted

2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

1 cup pumpkin puree

1 teaspoon pumpkin spice

8 oz cream cheese, softened to room temperature

1/2 cup powdered sugar

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). While the oven heats up, lightly grease a 9x13 inch baking pan with butter or non-stick spray to ensure easy release of the brownies later.

    Make the Brownie Batter: In a large mixing bowl, combine the melted butter and granulated sugar. Whisk them together until they form a smooth and glossy mixture. Add the eggs, one at a time, ensuring you mix well after each addition for an even batter. Finally, stir in the vanilla extract to enhance the flavors.

      Combine Dry Ingredients: In a separate medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. This step will help to aerate the flour and ensure there are no lumps. Gradually fold this dry mixture into the wet ingredients using a spatula or wooden spoon. Mix until just combined, being careful not to overmix.

        Prepare the Pumpkin Mixture: In another bowl, blend the pumpkin puree with the pumpkin spice and softened cream cheese until the mixture is smooth and homogenous. Afterward, add the powdered sugar and mix until fully incorporated, ensuring a creamy consistency.

          Swirl Together: Pour half of the brownie batter into the prepared pan, spreading it evenly across the base. Next, spoon dollops of the pumpkin cream cheese mixture over the brownie batter. Gently layer the remaining brownie batter on top. Using a knife or skewer, swirl the pumpkin mixture into the brownie batter by making a few gentle motions to create a beautiful marbled effect.

            Bake the Brownies: Place the pan in the preheated oven and bake for approximately 30-35 minutes. To test for doneness, insert a toothpick into the center; it should come out with a few moist crumbs, but not wet batter.

              Cool and Serve: Once baked, remove the pan from the oven and place it on a wire rack to cool completely in the pan. After allowing it to cool, cut the brownies into squares for serving.

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

                  - Presentation Tips: For an appealing touch, serve the brownies on a rustic wooden platter. Lightly dust them with powdered sugar and garnish each serving with a fresh sprig of mint, adding a vibrant pop of color to the dish.