Ingredients:

  • 1 stick (4 oz) Unsalted Butter, cubed
  • 6 oz High-Quality Dark Chocolate (60–70%), roughly chopped
  • 1 cup Granulated Sugar
  • 1/4 cup Light Brown Sugar, packed
  • 2 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • 2/3 cup All-Purpose Flour
  • 1/4 cup Dutch-Process Cocoa Powder, sifted
  • 1/2 teaspoon Sea Salt
  • 4 oz Full-Fat Cream Cheese, softened
  • 1/2 cup Canned Pumpkin Purée (not pie filling)
  • 1/4 cup Granulated Sugar (for swirl)
  • 1 Large Egg Yolk
  • 1 teaspoon Pumpkin Pie Spice Blend

Instructions:

  1. Preheat the oven to 175°C (350°F). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides.
  2. Melt the chopped dark chocolate and cubed butter together in a heatproof bowl set over simmering water (or microwave briefly). Stir until completely smooth and glossy. Remove from heat and allow to cool slightly (about 5 minutes).
  3. Whisk the granulated sugar and brown sugar into the cooled chocolate mixture until combined.
  4. Add the eggs one at a time, whisking vigorously for 30 seconds after each addition. Stir in the vanilla extract.
  5. Sift the flour, cocoa powder, and salt directly into the wet ingredients. Fold gently with a rubber spatula until just combined, ensuring no dry streaks remain.
  6. For the pumpkin swirl: In a separate bowl, beat the softened cream cheese and 1/4 cup sugar until perfectly smooth and lump-free. Stir in the pumpkin purée, the egg yolk, and the pumpkin pie spice until creamy.
  7. Pour approximately three-quarters (3/4) of the brownie batter into the prepared pan and spread it into an even layer.
  8. Drop the pumpkin mixture evenly over the brownie layer in large dollops, leaving gaps between them. Spoon the remaining chocolate batter into these gaps.
  9. Use a thin knife or skewer to gently drag through the batter, creating figure-eight patterns for a marble swirl. Be careful not to overmix or scrape the bottom of the pan.
  10. Bake for 35–40 minutes. The edges should look set, and the centre should still have a slight wobble. A toothpick inserted in the center should have moist, fudgy crumbs attached.
  11. Allow the brownies to cool completely in the pan on a wire rack (minimum 2 hours). Chill for 30 minutes before using the parchment paper sling to lift them out and cut them into 12 squares.