Place the pan in the preheated oven and bake for 38–42 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached. The top should look set with slight cracks and a glossy finish. Overbaking can dry out the brownies, so begin checking at the 38-minute mark.
6. Cool and Serve:
Remove the pan from the oven and set it on a wire rack to cool completely. Cooling allows the layers to set for clean slicing and the flavors to develop fully. For the best texture, chill the brownies in the refrigerator for about 30 minutes before cutting. Lift the slab from the pan using the parchment paper and slice into 9–12 squares with a sharp knife, wiping between cuts for neat edges.
Tips
- For extra flavor, add a pinch of ground cloves or allspice to the pumpkin mixture.
- Use room-temperature ingredients to ensure smooth blending of both batters.
- Store leftover brownies covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture.
- For a more indulgent twist, drizzle with melted chocolate or top with a dusting of powdered sugar before serving.
With their rich chocolate base and creamy pumpkin swirl, these Pumpkin Cheesecake Swirl Brownies are a decadent treat that perfectly captures the flavors of fall in every bite.
