Instructions
1. Prepare the Oven and Pan:
Preheat your oven to 175°C (350°F). Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving a bit of overhang on the sides for easy lifting after baking. Lightly grease the paper and edges of the pan to prevent sticking. This ensures clean edges when slicing the brownies later.
2. Make the Brownie Batter:
In a medium mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and glossy. Add the eggs and vanilla extract, whisking until the mixture thickens slightly and turns shiny—this helps develop a chewy brownie texture. Sift in the cocoa powder, flour, baking powder, and salt. Stir gently until just combined. Do not overmix, as this can lead to dense brownies. The batter should be thick and fudgy.
3. Prepare the Pumpkin Cheesecake Swirl:
In a separate bowl, beat the softened cream cheese until smooth and lump-free. Add the pumpkin purée, egg yolk, granulated sugar, cinnamon, nutmeg, and ginger. Mix until creamy and uniform in color. This spiced pumpkin mixture should be smooth enough to spread but thick enough to hold its shape when swirled.
4. Assemble the Brownies:
Pour about two-thirds of the brownie batter into the prepared pan and spread it evenly using an offset spatula. Drop spoonfuls of the pumpkin cheesecake mixture on top, spacing them evenly across the surface. Add dollops of the remaining brownie batter in the gaps between the pumpkin mixture. Using a knife or skewer, gently swirl the two batters together in a figure-eight motion to create a marbled pattern—avoid overmixing to keep the distinct colors visible.
