Servings: 16 brownies 1x
Ingredients
- 1 store-bought brownie mix (plus the ingredients listed on the box to make the batter)*
- 1/3 cup chocolate chips or chopped chocolate bar
- 4 ounces neufchatel or full fat cream cheese (½ block), softened
- ¾ cup pumpkin puree (about a half of a 15-ounce can)
- ¼ cup pure maple syrup
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon pure vanilla extract
- Flakey sea salt
Instructions
- Preheat the oven to 350℉. Line a 9×9 inch baking pan with parchment paper; set aside.
- In a mixing bowl, prepare the brownie batter according to the package instructions. Stir in the chocolate chips; set aside.
- In another mixing bowl, gently beat the the cream cheese with a hand mixer until smooth. Add the pumpkin, maple syrup, pumpkin pie spice, and vanilla; mix until well combined with the hand mixer.
- To the prepared baking pan, add about 3/4 of the brownie batter and spread it out with a spatula.
- Then add the pumpkin-cream cheese batter over the brownie batter and spread it out with a spatula.
- Add the remaining brownie batter over the pumpkin layer in about 9 small spoonfuls. Swirl the batters together using a knife.
- Bake for 45-50 minutes or until toothpick inserted in the center comes out clean. Top with flakey salt.
- Let cool on a wire rack before cutting into 16 brownies.
Notes
Store the brownies in an airtight container in the refrigerator for up to 5 days.
*You can use any favorite brownie mix. To make these brownies gluten free, I like the King Arthur Gluten-free Ultimate Fudge Brownie Mix.
Nutrition Information
- Serving Size: 1/16 of the recipe
- Calories: 216
- Fat: 9 g
- (Sat Fat: 5 g)
- Sodium: 199 mg
- Carbohydrate: 30 g
- (Fiber: 1 g
- Sugar: 23 g)
- Protein: 3 g
- Cholesterol: 45 mg