Chocolate Pumpkin Swirl Brownies

Name: Chocolate Pumpkin Swirl Brownies
Cook time: 30 min
Yield: 10 servings
Ingredients: 3 ml nonstick cooking spray for the pan; 95 g all-purpose flour sifted; 45 g unsweetened cocoa powder sifted; 2 g fine salt; 2 g ground cinnamon; 0.5 g ground nutmeg; 113 g unsalted butter melted and slightly cooled; 250 g granulated sugar; 2 each large eggs room temperature; 10 ml vanilla extract; 15 ml vegetable oil; 120 g canned pumpkin puree; 57 g cream cheese softened; 30 g powdered sugar sifted; 15 ml milk

These brownies bake into a dark chocolate base with a contrasting pumpkin swirl flavored with cinnamon and nutmeg. The top sets glossy and crackled while the center stays dense and moist.

By Julienne

Cook time: 30 minutes

Servings: 10

Ingredients

3 ml nonstick cooking spray for the pan
95 g all-purpose flour sifted
45 g unsweetened cocoa powder sifted
2 g fine salt
2 g ground cinnamon
0.5 g ground nutmeg
113 g unsalted butter melted and slightly cooled
250 g granulated sugar
2 each large eggs room temperature
10 ml vanilla extract
15 ml vegetable oil
120 g canned pumpkin puree
57 g cream cheese softened
30 g powdered sugar sifted
15 ml milk

Instructions

Heat the oven to 175 C. Line an 8-inch square metal baking pan with parchment, leaving overhang on two sides, and lightly coat the paper and exposed pan with nonstick cooking spray. The oven is fully preheated and the pan is lined and lightly greased.
In a medium bowl, whisk together the flour, cocoa powder, salt, cinnamon, and nutmeg until evenly combined. The dry mixture looks uniform with no visible streaks of cocoa or spice.
In a large bowl, whisk the melted butter, sugar, eggs, vanilla, and vegetable oil until glossy and smooth. Stir in the dry mixture just until no dry flour remains. The batter is thick and glossy, with the flour fully incorporated but not overmixed.
In a small bowl, beat the pumpkin puree, cream cheese, powdered sugar, and milk until smooth and spoonable. The pumpkin filling is smooth, pale orange, and free of cream cheese lumps.
Spread about three quarters of the brownie batter into the prepared pan. Dollop the pumpkin filling over the surface, add the remaining brownie batter in spoonfuls, then drag a knife through both layers to create swirls without fully mixing. The top shows distinct chocolate and pumpkin ribbons, not a blended batter.
Bake for 28 to 32 minutes, until the edges are set, the center is just barely firm, and a toothpick inserted in the chocolate portion comes out with a few moist crumbs rather than wet batter. The edges are set and the center no longer jiggles when the pan is nudged.
Cool in the pan for at least 20 minutes, then lift out using the parchment and cool fully before slicing into 10 squares. The brownies are set enough to slice cleanly with a knife.