Fudgy Pumpkin Brownies
These easy fudgy pumpkin brownies are the perfect fall dessert because all you do is add a pumpkin cream cheese swirl to your favorite boxed brownie mix. It's also great for 1-2 people because this recipe uses just ½ box, so you're not eating yourself sick or throwing away uneaten brownies.
Servings 8 brownies
Brownie Ingredients ½ bag brownie mix oil, eggs, etc to make brownie mix ¼ cup chocolate chips Pumpkin Swirl Ingredients ¼ cup pumpkin puree 1 oz cream cheese softened 1.5 teaspoon granulated sugar ¼ teaspoon pumpkin spice or more to preference
Preheat oven to 350 degrees. Whisk ¼ c pumpkin puree, 1 oz softened cream cheese, 1.5 teaspoon granulated sugar, ¼ teaspoon pumpkin spice in a small bowl. Set aside. Pour ½ box of brownie mix into a medium mixing bowl. Add ½ each of additional ingredients (usually water, oil, and egg(s)). Whisk together until just incorporated. Then fold in ¼ cup chocolate chips. Prepare loaf pan by spraying with cooking spray (or greasing it with butter). Pour brownie batter into loaf pan, then add dollops of pumpkin mixture to brownie batter. Swirl pumpkin mixture into brownie batter by stirring them together with a rubber spatula. Stir until pumpkin is evenly-ish swirled into the batter. Transfer loaf pan to 350 degree oven and bake for 40-45 minutes. To test doneness of brownies, gently shake pan from side to side. Brownies are done when they don't jiggle in the center.
Quickly warm cream cheese to room temp by placing it in a microwave safe bowl and microwaving it on defrost, checking frequently. Remove when soft.
Test pumpkin mixture, adjust sugar and pumpkin spice to your preference.
Choose a brownie mix that uses 2 eggs, that's easier to cut in half than a mix with just one egg.
Use parchment paper, then spray paper with cooking spray for easy release brownies.
Brownies will take longer to bake than the box says, they're thicker than traditional brownies. If you want thinner brownies, bake in an 8x8 dish instead.