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Martha Stewart-Inspired Pumpkin Swirl Brownies

Close-up of Martha Stewart-Inspired Pumpkin Swirl Brownies showing its texture
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Rich, fudgy chocolate brownies with a ribbon of spiced pumpkin cheesecake swirled through the top. The contrast of deep cocoa and warm autumn spices makes these bars as beautiful as they are delicious. This is an original adaptation inspired by Martha Stewart’s classic entertaining style.

Ingredients

Scale

For the Brownie Batter

  • 1/2 cup (113g) unsalted butter, cut into pieces
  • 4 ounces (113g) unsweetened chocolate, finely chopped
  • 1 1/4 cups (250g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup (94g) all-purpose flour
  • 1/4 teaspoon kosher salt

For the Pumpkin Swirl

  • 4 ounces (113g) cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1/2 cup (122g) canned pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 9×9-inch (23x23cm) baking pan with parchment paper, leaving a 2-inch overhang on two sides, and lightly grease the paper. Do not skip the overhang; it makes lifting the brownies out clean and prevents cracked edges.
  2. Make the brownie batter: In a medium heatproof bowl set over a saucepan of barely simmering water, melt the butter and chopped chocolate, stirring occasionally, until smooth and glossy, about 3 minutes. Remove from the heat and let cool for 5 minutes, or the eggs will curdle when added.
  3. Whisk the granulated sugar into the chocolate mixture until well combined, then whisk in the eggs one at a time until fully incorporated and the batter looks thick and shiny, about 1 minute. Stir in the vanilla.
  4. Add the flour and salt and fold with a spatula just until no dry streaks remain. Overmixing develops gluten and makes the brownies cakey instead of fudgy. Set the batter aside.
  5. Make the pumpkin swirl: In a medium bowl, beat the softened cream cheese and granulated sugar with an electric mixer on medium speed until smooth, about 1 minute, scraping down the bowl. Beat in the egg, then the pumpkin puree, cinnamon, ginger, nutmeg, and salt until fully combined and creamy.
  6. Spread about two-thirds of the brownie batter evenly in the prepared pan. Dollop the pumpkin mixture in about 9 mounds over the batter, then spoon the remaining brownie batter in small dollops between them.
  7. Swirl: Drag a butter knife or thin spatula through the batters in a figure-eight pattern, 4 to 5 times, until marbled. Stop there; over-swirling muddies the colors and destroys the contrast.
  8. Bake until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs clinging, 30 to 35 minutes. Avoid overbaking; the residual heat continues to set the brownies as they cool.
  9. Cool completely in the pan on a wire rack, about 1 hour. For the cleanest slices, refrigerate for 30 minutes before cutting.
  10. Lift the brownies out using the parchment overhang and cut into 16 squares with a sharp knife, wiping the blade between cuts. Store in an airtight container.

Notes

Store brownies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days; let them sit at room temperature for 15 minutes before serving for the best texture. To freeze, wrap individual squares tightly in plastic wrap, then place in a freezer bag for up to 3 months; thaw overnight in the refrigerator or at room temperature for 1 to 2 hours. For make-ahead, bake and cool the brownies completely, then refrigerate up to 2 days before slicing; the flavor deepens overnight. To refresh, warm squares in a 300°F (150°C) oven for 5 minutes, or microwave individual squares for 10 to 15 seconds.

Nutrition

Keywords: pumpkin swirl brownies, chocolate pumpkin brownies, Martha Stewart brownies, fall baking, pumpkin cheesecake swirl, fudgy brownies, autumn dessert, Halloween brownies, Thanksgiving dessert, easy brownie recipe

Find it online: https://marthadishes.com/martha-stewart-pumpkin-swirl-brownies-recipe/