Description
These Pumpkin Fudge Brownies combine rich, chocolatey brownie layers with a creamy, spiced pumpkin cream cheese swirl. Perfect for fall or any time you’re craving a decadent, seasonal treat with a moist, fudgy texture and a hint of warm spices.
Ingredients
Scale
Brownie Layer
- 1 1/4 cups Rodelle Organic Dutch Process Cocoa
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 cup unsalted butter
- 2 cups sugar
- 1 tablespoon Rodelle Pure Vanilla Extract
- 4 large eggs, lightly beaten
- 1 cup all-purpose flour
Pumpkin Layer
- 1 8-ounce block cream cheese, softened
- 1 cup pumpkin puree
- 3/4 cup sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon ground cardamom
- 1 tablespoon Rodelle Pure Vanilla Extract
- 1/4 cup heavy cream
- 2 large eggs, lightly beaten
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and spray a 9×13 inch baking dish with nonstick baking spray to ensure easy removal of the brownies.
- Mix Dry Cocoa Ingredients: In a bowl, whisk together 1 1/4 cups cocoa powder, 1/2 teaspoon salt, and 1 1/2 teaspoons baking powder until fully combined.
- Melt Butter and Combine with Sugar and Cocoa Mixture: Heat 1 cup unsalted butter in a saucepan over medium heat until melted. Remove from heat and whisk in 2 cups sugar until smooth. Gradually whisk in the cocoa mixture and stir well. Allow to cool for 5 to 10 minutes before adding vanilla.
- Add Vanilla and Eggs: Whisk in 1 tablespoon vanilla extract. Then gradually whisk in 4 lightly beaten eggs until smooth and fully incorporated.
- Add Flour and Bake Layer: Gently fold in 1 cup all-purpose flour until just combined. Pour half of this brownie batter evenly into the prepared baking dish.
- Prepare Pumpkin Layer: Using an electric mixer, beat 8 ounces softened cream cheese until smooth and creamy. Add 1 cup pumpkin puree, 3/4 cup sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon ground cardamom, 1 tablespoon vanilla extract, 1/4 cup heavy cream, and 2 lightly beaten eggs. Beat until smooth with no lumps.
- Assemble and Swirl: Spoon the pumpkin batter over the brownie batter layer in the baking dish. Drop the remaining half of brownie batter in dollops over the pumpkin layer. Use a knife or skewer to gently swirl the two batters together creating a marbled effect.
- Bake: Place the dish in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the brownies to cool completely in the pan before slicing into 12 pieces to serve.
Notes
- Make sure the butter mixture cools slightly before adding eggs to prevent scrambling.
- Use fresh pumpkin puree for best flavor and texture.
- The swirling technique creates a beautiful marbled effect but avoid overmixing to keep distinct layers.
- Letting brownies cool completely helps them set for cleaner slices.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 brownie (1/12th of recipe)
- Calories: 350
- Sugar: 32g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 80mg
