These ultra rich, decadent brownies are given just the right fall touch with a swirl of pumpkin cream cheese on top. Go ahead, just try and eat 2 of these.
This weekend Eric and I assembled a midsize trampoline for the kids to play on. And by “Eric and I,” I mean that Eric did everything while I shuffled around and said things like, “What can I do!” Mostly I did nothing, except for the time when I used the broom to sweep away some cobwebs and hit him in the FACE with it.
I am really good at being girly and useless sometimes. I even handed over the broom when the Giant Black Widow of Death appeared. I swear it was the biggest I’ve ever seen. What is it with poisonous spiders always hanging out on the kids toys? It’s like THEY KNOW.
I am girly when it comes to spiders but not when it comes to useful things like crafts. On Saturday I got together with all the ladies from church and we made some fun holiday crafts. And by “we made” I mean that I would try desperately to stuff stuffing into my shirtsleeve no-sew pumpkin, but no matter what I did it looked square. I had to keep asking for help. Like, how do you even mess up stuffing a shirtsleeve? It looked like one of those Pinterest failures. I should have photoshopped a “NAILED IT” underneath.
So have you guys made anything pumpkin yet this fall? Here’s your chance! These brownies are craaaaazy. They are my favorite ever, never-to-be-replaced Browned Butter Brownies, with a pumpkin cream cheese mixture swirled on top. You can taste the pumpkin, but it is definitely not over the top. It is just the right amount. These would be perfect for a Halloween party!
Pumpkin Cream Cheese Swirl BrowniesMakes one 9x13 pan, serves 16 adjust servings
For the brownies
- 1 and 1/4 cups butter (2 and 1/2 sticks) salted butter
- 2 and 1/4 cups granulated sugar
- 1 and 1/2 cups unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 tablespoon water
- 2 teaspoons vanilla extract
- 4 eggs
- 1 cup all-purpose flour, spooned and leveled
- 1 cup high quality semi-sweet chocolate chips
For the cream cheese swirl
- 1 8-ounce package cream cheese, softened
- 3/4 cup canned pumpkin
- 1/2 teaspoon vanilla
- 1/2 cup sugar
- orange food coloring
- Preheat oven to 350 degrees F.
- Prepare a 9×13 baking dish by lining with parchment paper or foil and then spraying with non-stick cooking spray. Or just spray the pan.
- Melt butter in a large saucepan over medium heat. Stir occasionally. The butter will foam up, then back down and start forming brown-colored milk solids or “bits”. When it is a nice light brown and it starts to smell like you could drink it straight, that’s when you know it’s done.*
- While your butter is browning, combine sugar, cocoa, and salt in a bowl or stand mixer.
- Once the butter is nice and brown, immediately pour the butter into the bowl with the sugar and cocoa (so that it stops cooking. You don’t want it to burn). Beat the mixture until it is smooth, almost creamy.
- Add the water and vanilla. Add the eggs, one at a time, mixing in between each addition.
- Add the flour and chocolate ships and mix until just incorporated. Batter will be about the consistency of cement. Have a taste. It’s awesome.
- Use a sturdy rubber spatula to spread batter into the prepared pan.
To make the cream cheese swirl:
- In a separate (or rinsed) bowl, beat the cream cheese until it is smooth. Add the pumpkin, vanilla, and sugar, and beat until smooth.
- Add orange food coloring to get whatever level of orange you want. (I prefer gel food coloring so that it doesn't mess with the liquid level in the recipe.)
- Pour the pumpkin mixture over the brownies and spread to the edges.
- Now for the fun part: use a spatula or butter knife to make swirls. This is actually kind of tricky because the brownie batter is so thick, but just do your best.
- Bake at 350 for 45-48 minutes. The brownies are done when a toothpick comes out clean and the center doesn't wiggle when you shake it.
- Let the brownies cool before cutting. I like them warm, but they are good room temperature or chilled as well.
by Karen Gifford
Here’s the kind of food coloring I used.
Here’s my photo set up for the day. Still trying to figure out where to shoot at my new house. (And yes, the milk is gone. You need a full glass per square inch of these brownies.)
Here are the original Browned Butter Brownies!
More Halloween treats you will like!
More pumpkin love from friends!