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Decadent Pumpkin Cream Cheese Swirl Brownies Easy Homemade Recipe with Chocolate Ganache

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Rich and tender pumpkin brownies with a silky cream cheese swirl and a glossy chocolate ganache topping, perfect for fall gatherings and cozy indulgence.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (95g) all-purpose flour
  • 1/3 cup (35g) unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 8 oz (226g) cream cheese, softened
  • 1/3 cup (65g) granulated sugar
  • 1/3 cup (80g) pumpkin puree
  • 1 large egg, room temperature
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon (8g) all-purpose flour
  • 1/2 cup (120ml) heavy cream
  • 4 oz (115g) bittersweet chocolate chips
  • 1 tablespoon (14g) unsalted butter (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan or line it with parchment paper.
  2. In a large bowl, whisk together melted butter and granulated sugar until smooth and glossy, about 1-2 minutes.
  3. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  4. In a separate bowl, sift together flour, cocoa powder, and salt.
  5. Gradually fold dry ingredients into wet mixture, mixing just until combined.
  6. In a medium bowl, beat softened cream cheese with sugar until creamy and smooth.
  7. Add pumpkin puree, egg, cinnamon, and flour to the cream cheese mixture and mix until just combined.
  8. Pour about two-thirds of the brownie batter into the prepared pan and spread evenly.
  9. Drop spoonfuls of the pumpkin cream cheese mixture over the brownie layer.
  10. Top with remaining brownie batter in dollops.
  11. Use a knife or skewer to gently swirl the two batters together to create marbled patterns.
  12. Bake for 30-35 minutes until edges are set and center is slightly soft but not jiggly.
  13. While brownies cool, heat heavy cream in a small saucepan over medium heat until it begins to simmer.
  14. Remove from heat and pour over bittersweet chocolate chips in a heatproof bowl. Let sit 2 minutes, then stir until smooth and shiny.
  15. Stir in butter for extra gloss if desired.
  16. Once brownies are completely cool, pour ganache evenly over the top and let set at room temperature or in the fridge for about 30 minutes.
  17. Slice using a sharp knife dipped in hot water for clean cuts and serve.

Notes

Use softened cream cheese to avoid lumps. Do not overmix brownie batter to keep fudgy texture. Gently swirl batters for pretty marbled effect. Bake until edges are set and center is slightly soft. Ganache can be warmed gently if too thick or thickened with more chocolate if too thin. For gluten-free, substitute flour with 1:1 gluten-free baking flour. For dairy-free, use coconut cream and dairy-free cream cheese, and flax eggs instead of eggs.

Nutrition

Keywords: pumpkin brownies, cream cheese swirl, chocolate ganache, fall dessert, easy brownies, pumpkin dessert, fudgy brownies

Find it online: https://morselora.com/decadent-pumpkin-cream-cheese-swirl-brownies-easy-homemade-recipe-with-chocolate-ganache/