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.
- 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
- ½ cup butter (1 stick)
- 5 ounces unsweetened chocolate, coarsely chopped
- 3 large eggs
- 1¼ cup sugar
- ½ tsp vanilla
- ¾ cup flour
- Preheat oven to 325 degrees F. Line a 13×9 baking pan with foil, extending foil over the edges of the pan. Grease the foil; set pan aside.
- 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 ½ 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. Set aside.
- 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.
- 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.
- 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.
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Pumpkin brownies, now THAT is original. I'm just not a huge fan of pumpkin but in this mixture I think I could handle it.
Looking at all the picture there, make me very hungryyy. I’m gonna ask my wife to bake one for me. LOL.