Pumpkin Fudge Brownies
User Reviews
4.9
Pumpkin Fudge Brownies
Description
The Pumpkin Fudge Brownies recipe features a base of chocolate brownies made with Dutch process cocoa, butter, sugar, and eggs, yielding a deeply rich foundation. On top, a pumpkin layer blends cream cheese, pumpkin puree, sugar, cinnamon, ginger, cardamom, vanilla, heavy cream, and eggs into a smooth batter. This pumpkin layer is spread over half the brownie batter in the pan, then topped with the remaining brownie batter dolloped on and swirled for a marbled effect. Baking at 375 degrees F for 40 to 45 minutes finishes the dessert with a creamy, dense texture and balanced spice from the fall-inspired pumpkin mix.
The interplay of the fudgy chocolate and the spiced pumpkin cheesecake provides a satisfying multi-textured experience, perfect for serving sliced as a seasonal dessert. The recipe does well with a complete cool down before slicing to allow layers to set and flavors to meld.
The original recipe notes indicate this version is slightly adapted from King Arthur, maintaining a reliable balance between the fudge richness and the pumpkin creaminess. The spices are subtle, supporting rather than overpowering, and the use of heavy cream ensures a rich pumpkin layer that complements the chocolate beneath.
Ingredients
- 1 1/4 cups Dutch process cocoa powder brand Rodelle Organic
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 cup butter unsalted
- 2 cups sugar
- 1 tablespoon vanilla extract brand Rodelle Pure
- 4 egg lightly beaten, large
- 1 cup all-purpose flour
pumpkin layer
- 1 cream cheese 8 ounce block, softened
- 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 brand Rodelle Pure
- 1/4 cup heavy cream
- 2 egg lightly beaten, large
Instructions
- Preheat the oven to 375 degrees F. Spray a 9x13 inch baking dish with nonstick baking spray.
- In a bowl, whisk together the cocoa, salt and baking powder.
- Hear the butter in a saucepan over medium heat until the it melts. Whisk in the sugar until it's smooth. Whisk in the cocoa powder mixture until combined. Let it cool for 5 to 10 minutes. Whisk in the vanilla extract.
- Whisk in the eggs until smooth, then whisk in the flour. Pour half of the mixture into the baking dish.
- Make the pumpkin layer by beating the cream cheese in an electric mixer until it's smooth and creamy. Beat in the rest of the ingredients until you have a smooth pumpkin batter and no lumps remain.
- Top the brownie batter in the dish with the pumpkin batter. Drop the rest of the brownie batter into the pumpkin batter, using a knife or skewer to swirl it together.
- Bake the brownies for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before slicing!
Notes
- Use full-fat cream cheese well softened to ensure the pumpkin layer is smooth and free of lumps.
- Allow the brownies to cool completely before slicing, which helps clean cuts and distinct layers.
- Swirling the brownie and pumpkin batters creates an appealing marbled look, so use a knife or skewer gently for best effect.
- This dessert stores well refrigerated and can be served chilled or at room temperature.
User Reviews
Overall Rating
4.9
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