What are the ingredients in 4-ingredient pumpkin brownies?

Simple versions often combine brownie mix, pumpkin, chocolate chips, and pumpkin spice. However, these Easy Pumpkin Brownies add cream cheese, sugar, egg, and vanilla for a creamy cheesecake swirl.

How to make brownies with 3 ingredients?

You can make a basic version with brownie mix, pumpkin puree, and chocolate chips. Simply mix, spread, and bake according to the texture and pan size.

How to make 4 ingredient brownies?

Combine brownie mix, pumpkin puree, chocolate chips, and pumpkin pie spice for a quick fall variation. However, expect a different texture from this cheesecake-swirl recipe.

What does pumpkin replace in brownies?

Pumpkin can replace some oil, butter, or eggs in certain brownie recipes because it adds moisture. However, this recipe uses pumpkin mainly in the cheesecake swirl rather than as a direct replacement.

Easy Pumpkin Brownies with Pumpkin Cheesecake Swirl

Description

Rich and fudgy Easy Pumpkin Brownies made with chocolate brownie batter, semi-sweet chocolate chips, and a creamy pumpkin cheesecake swirl flavored with pumpkin pie spice. This easy Thanksgiving dessert uses a boxed brownie mix shortcut and takes just 15 minutes to prepare.

Ingredients

Scale

1 boxed brownie mix, plus the ingredients required by the package

1 cup semi-sweet chocolate chips

8 oz cream cheese, softened

1/2 cup granulated sugar

1 large egg, room temperature

1/2 teaspoon vanilla extract

2/3 cup canned pure pumpkin, not pumpkin pie filling

2 teaspoons pumpkin pie spice

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Instructions

1. Heat the oven to the temperature specified by the brownie mix or homemade brownie recipe. The original recipe uses 350°F. Lightly grease a 9-inch square baking pan and line it with parchment paper, leaving enough overhang to lift out the brownies. You can also use lightly greased foil.

2. Prepare the brownie batter according to the package directions. Then stir in the semi-sweet chocolate chips.

3. In a separate bowl, beat the softened cream cheese until fluffy. Add the granulated sugar and beat until combined.

4. Mix in the room-temperature egg and vanilla extract until smooth.

5. Add the canned pure pumpkin and pumpkin pie spice. Mix until evenly combined.

6. Spread half of the brownie batter evenly in the prepared pan.

7. Add the pumpkin cheesecake mixture and spread it into a thin, even layer.

8. Spoon the remaining brownie batter over the pumpkin cheesecake layer.

9. Gently run only the tip of a knife through the brownie and pumpkin mixtures to create decorative swirls. Avoid overmixing the layers.

10. Bake for about 40 to 45 minutes. Start checking the brownies after 40 minutes. They are ready when a toothpick inserted near the center comes out with a few moist crumbs.

11. Cool the brownies completely in the pan. Then lift them out using the parchment or foil overhang and cut into 16 squares.

Notes

A homemade brownie recipe can replace the boxed brownie mix.

Full-fat cream cheese gives the richest texture, although reduced-fat cream cheese also works. Avoid fat-free cream cheese.

Use pure canned pumpkin rather than pumpkin pie filling.

Adjust the amount of pumpkin pie spice to suit your taste.

Room-temperature eggs mix into the cheesecake filling more easily.

For neat slices, cool the brownies completely and wipe the knife clean between cuts.

Use only the tip of the knife when creating the decorative pumpkin cheesecake swirl.

A 9-inch square pan works best. An 8-inch square pan creates thicker brownies and may require about 5 additional minutes of baking.

Store leftover brownies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.

To freeze, cool the brownies completely, freeze until firm, lift them out as one piece, wrap tightly in plastic wrap and foil, and place in a freezer-safe bag. Freeze for up to 3 months. Thaw on the counter or in the refrigerator before slicing.