Description
These Pumpkin Fudge Brownies combine rich, chocolatey fudge brownies with a creamy, spiced pumpkin layer swirled on top, creating a delightful twist on traditional brownies perfect for fall or any time you want a cozy dessert with seasonal flavors.
Ingredients
Brownie Batter
- 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 the Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Lightly spray a 9×13 inch baking dish with nonstick baking spray to prevent sticking.
- Mix Dry Cocoa Ingredients: In a bowl, thoroughly whisk together the Dutch process cocoa powder, salt, and baking powder to ensure even distribution.
- Prepare Brownie Batter: Melt the butter in a saucepan over medium heat. Once melted, whisk in the sugar until the mixture is smooth. Gradually add the cocoa powder mixture and whisk until combined. Allow the batter to cool for 5-10 minutes, then stir in the vanilla extract.
- Add Eggs and Flour: Whisk in the lightly beaten eggs one at a time until smooth and fully incorporated. Then, fold in the all-purpose flour until just combined. Pour half of the brownie batter into the prepared baking dish, spreading evenly.
- Make Pumpkin Layer: Using an electric mixer, beat the softened cream cheese until smooth and creamy. Add pumpkin puree, sugar, cinnamon, ginger, ground cardamom, vanilla extract, heavy cream, and eggs. Beat until the mixture is smooth and free of lumps.
- Layer and Swirl: Pour the pumpkin batter over the brownie layer in the baking dish. Drop the remaining brownie batter by spoonfuls on top of the pumpkin layer. Use a knife or skewer to gently swirl the two batters together creating a marbled effect.
- Bake: Place the baking dish in the oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove from the oven and let the brownies cool completely in the pan before slicing into 12 servings and serving.
Notes
- Be sure to let the brownie batter cool slightly before adding eggs to prevent cooking them.
- Swirling the pumpkin and brownie batters too much can cause them to blend instead of creating a marbled look.
- Use room temperature cream cheese for a smoother pumpkin layer without lumps.
- Store leftovers in an airtight container in the refrigerator to keep the cream cheese layer fresh.
- For a dairy-free version, substitute vegan butter and cream cheese alternatives, and use a suitable heavy cream substitute.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
