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Black Velvet Pumpkin Swirl Brownies

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These striking black velvet pumpkin swirl brownies feature a rich, fudgy chocolate base marbled with a creamy, spiced pumpkin layer. Perfect for Halloween or autumn gatherings, they’re easy to make and guaranteed to impress with their dramatic look and crowd-pleasing flavor.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 1/4 cup (50g) brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2/3 cup (60g) Dutch-process cocoa powder
  • 1 teaspoon espresso powder (optional)
  • 3/4 cup (95g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon black gel food coloring (optional)
  • 4 ounces (115g) cream cheese, softened
  • 2 tablespoons (25g) granulated sugar
  • 1/2 cup (120g) pumpkin puree
  • 1 egg yolk, room temperature
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until glossy and smooth (about 1 minute).
  3. Add eggs and vanilla extract; whisk until just combined.
  4. Sift in cocoa powder, espresso powder (if using), flour, baking powder, and salt. Mix gently until just combined.
  5. Stir in black gel food coloring for dramatic color (optional).
  6. In a medium bowl, beat cream cheese until smooth. Add sugar, pumpkin puree, egg yolk, pumpkin pie spice, vanilla extract, and a pinch of salt. Mix until creamy and lump-free.
  7. Pour about 2/3 of the brownie batter into the lined pan and spread evenly.
  8. Dollop pumpkin swirl mixture over the brownie base in spoonfuls. Pour remaining brownie batter on top in small blobs.
  9. Use a toothpick or skewer to gently swirl the layers together in big, loose figure-eights. Do not overmix.
  10. Bake for 28-33 minutes, until edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
  11. Cool completely in the pan. For perfect squares, chill for an hour before slicing.
  12. Slice and serve. Clean knife between cuts for neat edges.

Notes

For gluten-free brownies, use a 1:1 gluten-free flour blend. For dairy-free, swap in vegan butter and coconut-based cream cheese. Don’t overmix the batter for fudgy texture. Room temperature eggs and cream cheese blend best. Swirl gently for dramatic patterns. Brownies taste even better the next day and freeze well.

Nutrition

Keywords: Halloween brownies, pumpkin swirl brownies, black velvet brownies, autumn dessert, chocolate pumpkin brownies, easy Halloween treat, spooky dessert, cream cheese swirl brownies

Find it online: https://yumnode.com/black-velvet-pumpkin-swirl-brownies-easy-halloween-dessert-idea/