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Thanksgiving brownies - Image 3

Thanksgiving Brownies

These decadent Thanksgiving brownies combine a rich, fudgy chocolate base with a spiced pumpkin cheesecake swirl. They're the perfect easy yet impressive dessert for your holiday table.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter melted and slightly cooled
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 2 tsp pure vanilla extract
  • 1 cup all-purpose flour spooned and leveled
  • 1 cup unsweetened cocoa powder natural or Dutch-processed, sifted
  • 1/2 tsp salt
  • 8 oz cream cheese full-fat, softened to room temperature
  • 1/3 cup granulated sugar
  • 1/2 cup pure pumpkin puree not pumpkin pie filling
  • 1 large egg
  • 1 tsp pumpkin pie spice
  • 1/2 cup pecans chopped, for topping

Equipment

  • 9x13 inch metal baking pan
  • Parchment paper
  • Large and medium mixing bowls
  • Whisk and spatula
  • Hand mixer or stand mixer
  • Wire cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 9x13 inch metal baking pan with parchment paper, leaving an overhang on the long sides for easy removal. Lightly grease any exposed pan. This setup is non-negotiable for clean, perfect brownie squares.
  2. Make the brownie batter. In a large bowl, whisk together the melted butter and 2 cups of sugar until combined. Add the 4 eggs and vanilla, whisking vigorously for about 1 minute until the mixture is smooth and slightly thickened. In a separate bowl, sift together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients with a spatula until just combined and no dry streaks remain. Avoid overmixing to keep the texture fudgy.
  3. Prepare the pumpkin swirl. In a medium bowl using a hand mixer or stand mixer with the paddle attachment, beat the softened cream cheese and 1/3 cup sugar on medium speed until completely smooth, about 2 minutes. Scrape down the bowl. Add the pumpkin puree, 1 egg, and pumpkin pie spice. Beat again on medium until the mixture is uniform and creamy.
  4. Assemble and bake. Pour the brownie batter into your prepared pan, spreading it into an even layer. Dollop large spoonfuls of the pumpkin cheesecake mixture all over the top of the brownie batter. Use a butter knife or skewer to gently swirl the two batters together, creating a marbled effect. Sprinkle the chopped pecans evenly over the top.
  5. Bake for 32-38 minutes. The brownies are done when the edges are set and pulling away slightly from the pan, and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The center will still look a bit soft—this is key for fudginess. Let the pan cool completely on a wire rack before lifting out and slicing into squares.

Notes

Chef's Tips:
• For the cleanest cuts, chill the cooled brownies in the pan for 1 hour before slicing with a sharp knife wiped clean between cuts.
• A common mistake is over-baking. The center should be set but not firm when you take them out; they continue to set as they cool.
• Serve slightly chilled or at room temperature with a dollop of whipped cream.
Food Safety:
• Ensure cream cheese and eggs are brought to room temperature safely by leaving them out for no more than 2 hours.
• Refrigerate leftovers promptly due to the dairy and pumpkin content.