Pumpkin Swirled Fudge Brownies

Even a rich fudge brownie can be transformed into a fall favorite by adding this beautiful pumpkin cream swirl that adds a bright pop of orange and subtle pumpkin flavors to an already loved dessert.

This brownie recipe is fabulous, as is, but the addition of the pumpkin cream adds another layer of flavor and a little something special. Whether you are making them for a holiday party or dessert on a Tuesday night, you will love these rich fudgey brownies and their festive twist.

Let’s get them stared…

This recipe will make an 11″x15″x1″ baking sheet or jelly roll pans worth of brownies. This is quite a few brownies (there are worse problems to have!), so if you are looking to bake up more like an  8″x8″ pans worth of brownies, cut the recipe in half.

Start by gathering 2 1/4 cups of granulated sugar, 1 2/3 cups of all purpose flour, 1 1/4 cups of cocoa powder, 1 cup of confectioners sugar, 2/3 cup of milk chocolate chips, 1 teaspoon of salt, 4 large eggs, 1 cup of vegetable oil, 1/4 cup of water and 2 teaspoons of vanilla extract for the brownies.

For the pumpkin cream swirl, you will need 4 ounces of room temperature cream cheese, 1/2 cup of pumpkin puree, 1 egg, 2 tablespoons of granulated sugar and 1 teaspoon of pumpkin spice.

In a large bowl, whisk together  4 eggs, 1 cup of vegetable oil, 1/4 cup of water and 2 teaspoons of vanilla extract until fully combined.

Add 2 1/4 cup of granulated sugar and mix to combine.

Place a mesh sifter over the bowl and add 1 2/3 cups of all purpose flour, 1 1/4 cups of cocoa powder, 1 cup of confectioners sugar and 1 teaspoon of salt into it. Carefully sift the ingredients into the bowl.

*Note: If a traditional “back and forth” sifting motion creates a sugar dust cloud, you can stir the dry ingredients with a spatula to help work them through the sifter with less motion.

Sifting dry ingredients is the best way to combine them and make sure that everything is smooth and no lumps make it into the batter. If you are left with any lumps after sifting, gently press them through the mesh with a flexible spatula or your fingers.

Mix the wet and dry ingredients until they are combined and then fold in 2/3 cup of chocolate chips.

Spread the brownie batter evenly throughout a greased 11″x15″x1″ baking pan and set it aside for now.

In a small bowl, combine 4 ounces of room temperature cream cheese, 1/2 cup of pumpkin puree, 1 egg, 2 tablespoons of granulated sugar and 1 teaspoon of pumpkin spice until fully combined. This mixture doesn’t have to be completely smooth, but it does need to be fully combined. Be sure that the egg is full incorporated and that the sugar is evenly distributed throughout the pumpkin cream.

Drop a large spoons worth of pumpkin cream evenly over the brownie batter and then use a butter knife to swirl it in. You can swirl as little or as much as you want. The more you swirl, the more it will incorporate with the brownie batter and the less you will taste a difference between the two. If you just swirl it a bit, you will taste more of a difference between the brownie batter and the pumpkin cream. Its totally up to what you want!

Bake the brownies in a 325 degree oven for 35-40 minutes. The brownies are done when they begin to pull away from the sides of the pan and the center feels mostly set. The center will still be soft, but should not feel loose and wet.

Once they are done, transfer the pan onto a cooling rack and let them cool completely before slicing.

Aren’t they pretty? That swirl is literally chocolate and pumpkin marble. Just the thought of that makes me happy…

Everyone will love the flavor of these brownies. They are definitely primarily chocolatey fudge brownies with a subtle hint of pumpkin. Some people don’t love pumpkin (I know. Its hard to believe), but this is subtle enough that it won’t overwhelm anyone!

Happy pumpkin season everyone!