⏳ Yield & Time

Yield: 16 servings

Preparation Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

🍽 Ingredients

• 1 cup (2 sticks) Unsalted Butter
• 1 ¾ cups Granulated Sugar
• 2 Large Eggs
• 1 teaspoon Vanilla Extract
• 2 cups All-Purpose Flour
• ¾ cup Unsweetened Cocoa Powder
• 1 ½ teaspoons Baking Powder
• 1 ½ teaspoons Pumpkin Pie Spice
• 8 ounces Cream Cheese
• ¼ cup Granulated Sugar (for cream cheese)
• 1 cup Chocolate Chips
• A pinch (optional) Salt

📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper for easier removal. This is always a good idea, trust me!
2. In a large bowl, cream together 1 cup (2 sticks) of softened unsalted butter and 1 ¾ cups of granulated sugar until light and fluffy. Don't skimp on the creaming process; it makes a HUGE difference in the final texture. Seriously.
3. Beat in 2 large eggs one at a time, then stir in 1 teaspoon of vanilla extract. I like to use pure vanilla extract; it has the best flavor!
4. In a separate bowl, whisk together 2 cups of all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, and 1 ½ teaspoons of pumpkin pie spice. Make sure everything is well combined before adding it to the wet ingredients.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix; a few lumps are okay and will actually add texture.
6. In a small bowl, beat together 8 ounces of softened cream cheese and ¼ cup of granulated sugar until smooth. This is your amazing cream cheese swirl!
7. Gently fold in 1 cup of chocolate chips into the brownie batter. Reserve about ½ cup for topping, if desired.
8. Pour half of the brownie batter into the prepared pan. Then, dollop spoonfuls of the cream cheese mixture over the batter, swirling it gently with a knife or toothpick to create a marbled effect. Its easier than it sounds!
9. Pour the remaining brownie batter over the cream cheese mixture, and swirl gently again. Sprinkle the reserved chocolate chips over the top.
10. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached. Don't overbake!
11. Let the brownies cool completely in the pan before cutting and serving. This helps them set up properly and keeps them moist.
12. Once cool, cut into squares and enjoy! These are seriously addictive...you have been warned!

📝 Notes

• Make sure your butter and cream cheese are softened to room temperature for best results.
• For extra intensity, add a pinch of salt to the brownie batter. You won't regret it!
• You can adjust the amount of pumpkin pie spice to your liking. If you're not a huge fan, start with 1 teaspoon and add more to taste.
• Feel free to get creative with your chocolate chips! You can use milk chocolate, dark chocolate, or even white chocolate chips for a unique twist.