Description
Fudgy cocoa brownie bars topped with a tangy pumpkin cheesecake swirl for a marbled fall dessert.
Ingredients
Scale
- 8 oz (226 g) cream cheese, softened
- 1/2 cup (100 g) granulated sugar
- 1 large egg (50 g)
- 1/3 cup (80 g) pumpkin purée (not pumpkin pie filling)
- 1 1/2 tsp (4 g) pumpkin pie spice
- 1/2 tsp (2 g) vanilla extract
- 1 tbsp (8 g) all-purpose flour
- 1 pinch (~0.3 g) salt
- 1/2 cup (113 g) unsalted butter
- 3/4 cup (150 g) packed light brown sugar
- 1/2 cup (50 g) unsweetened cocoa powder
- 2 large eggs (100 g)
- 1 tsp (4 g) vanilla extract
- 1/4 cup (32 g) all-purpose flour
- 1/4 tsp (1 g) baking powder
- 1/4 tsp (1 g) fine salt
- Optional: 1/2 cup (85 g) chocolate chips or chopped toasted pecans
Instructions
- Make the pumpkin cheesecake swirl: In a bowl, beat cream cheese and sugar until smooth, 1–2 minutes. Mix in egg until just combined. Stir in pumpkin purée, pumpkin pie spice, vanilla, flour, and salt. Set aside.
- Make the brownie batter: Melt butter (microwave or stovetop). Whisk in brown sugar and cocoa until glossy. Whisk in eggs and vanilla until smooth.
- Add flour, baking powder, and salt. Stir just until no dry streaks remain. (Overmixing will make the brownies less fudgy.)
- Assemble: Spread brownie batter into the lined 8×8-inch (20×20 cm) pan. Drop cheesecake filling in spoonfuls across the top.
- Swirl: Use a butter knife to gently drag through the filling 6–10 times, making soft ribbons. Don’t fully mix—leave visible streaks.
- Bake: Bake 25–32 minutes, until the edges look set and the center jiggles slightly. Visual cue: the cheesecake should look thick and marbled, not liquid. A toothpick will come out with moist crumbs and streaks of cheesecake.
- Cool completely: Cool in the pan for 30 minutes, then lift out and cool to room temperature.
- Slice: For clean bars, chill uncovered 30–60 minutes, then cut with a warm knife.
Notes
Visual doneness cues: set edges + slight center jiggle + marbled, thick cheesecake top. If in doubt, underbake by 1–2 minutes and let carryover finish the set.
Texture: avoid overmixing after flour goes in for a fudgier bite.