Chocolate and Pumpkin Marbled Brownies

The other day Dana and I were having a little back and forth regarding chocolate and pumpkin.  Do they go together or not?  I thought they did and Dana was not sure.  It seemed a tad bit icky to her.  So I decided to combine my two favorite desserts and see.  I combined my favorite brownie recipe with my pumpkin pie recipe.  Then I mixed them together to see if chocolate and pumpkin go together.  Well I proved my point to Dana.  We both loved the marbled brownies.  I have to say, chocolate and pumpkin go together quite nicely.

Chocolate and Pumpkin Marbled Brownies

Preheat oven to 325 degrees Fahrenheit.

Line a 13×9 baking pan with foil, extending foil over the edges of the pan.

Grease the foil with vegetable spray and set pan aside.

The Pumpkin Cheesecake

In a medium mixing bowl or the bowl of your stand mixer beat the cream cheese and the 1 tablespoon butter on medium for 30 seconds.

Add 1/2 cup sugar. Beat until well combined.

Beat in the egg, the pumpkin, vanilla, the cinnamon, and ginger until combined.

Stir in the 1 tablespoon flour.  This will help the cheesecake set up.

The Chocolate Brownie

Coarsely chop the unsweetened chocolate.

Melt the butter and chocolate in a saucepan over low heat. Stir and melt until smooth.

Beat the eggs and sugar at medium speed with a stand mixer or a hand mixer. Beat until the mixture is well blended.

Once the chocolate is melted, turn the mixer down to low and slowly drizzle the chocolate into the mixture. Continue to blend until the chocolate is fully mixed in.

With the mixer still on low, gradually add the flour and vanilla until fully incorporated.

Put it all Together

Spread chocolate mixture evenly in the prepared pan. I know that it doesn’t look like much, but trust me, it will be enough for the 9×13 pan.

Spoon cream cheese mixture in several mounds on top of the chocolate batter.

Using a butter knife, gently swirl the cream cheese mixture into the chocolate batter.

Bake about 40 minutes or until center is just set when pan is gently shaken.

Cool in pan on a wire rack.

Use foil to lift uncut brownies out of pan. Cut into 18 brownies.

Print

Chocolate and Pumpkin Marbled Brownies

Prep Time

15 mins

Cook Time

40 mins

Total Time

55 mins

Course: Dessert

Servings: 18

Calories: 112 kcal

Author: Rex

Ingredients

Pumpkin Cheesecake

• 3 ounces cream cheese softened
• 1 tablespoon butter softened
• ½ cup sugar
• 1 egg
• 1 cup canned pumpkin
• 1 teaspoon vanilla
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• 1 tablespoon all-purpose flour

Brownies

• 1/2 cup butter 1 stick
• 5 ounces unsweetened chocolate coarsely chopped
• 3 large eggs
• 1 1/4 cup sugar
• 1/2 tsp vanilla
• 3/4 cup flour

Instructions

1. Preheat oven to 325 degrees F. Line a 13x9 baking pan with foil, extending foil over the edges of the pan. Grease the foil; set pan aside.

The Pumpkin Cheesecake

1. In a medium mixing bowl or the bowl of your stand mixer beat the cream cheese and the 1 tablespoon butter on medium for 30 seconds.
2. Add 1/2 cup sugar. Beat until well combined.
3. Beat in the egg, the pumpkin, vanilla, the cinnamon, and ginger until combined.
4. Stir in the 1 tablespoon flour. Set aside.

The Chocolate Brownie

1. Coarsely chop the unsweetened chocolate.
2. Melt the butter and chocolate in a saucepan over low heat. Stir and melt until smooth.
3. Beat the eggs and sugar at medium speed with a stand mixer or a hand mixer. Beat until the mixture is well blended.
4. Once the chocolate is melted, turn the mixer down to low and slowly drizzle the chocolate into the mixture. Continue to blend until the chocolate is fully mixed in.
5. With the mixer still on low, gradually add the flour and vanilla until fully incorporated.

Put it all Together

1. Spread chocolate mixture evenly in the prepared pan. Spoon cream cheese mixture in several mounds on top of the chocolate batter. Using a narrow metal spatula, gently swirl the cream cheese mixture into the chocolate batter.
2. Bake about 40 minutes or until center is just set when pan is gently shaken. Cool in pan on a wire rack. Use foil to lift uncut brownies out of pan. Cut into brownies.