Pumpkin Cream Filled Fudgy Brownies


These brownies are extremely rich. They are very fudgy and delicious. They are best out of the fridge.



  • 1/2 cup butter (1 stick)
  • 6 oz dark or bittersweet chocolate, chopped
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1 tbs vanilla extract
  • 1 tbs brewed coffee, optional but recommended
  • 1 teaspoon instant espresso granules, optional but recommended
  • pinch salt, optional and to taste
  • 3/4 cup all-purpose flour

Pumpkin Cream Cheese Filling

  • 1 large egg
  • 4 oz cream cheese, well-softened
  • 1/2 cup pumpkin puree
  • 1/4 cup granulated sugar
  • 2 tsp pumpkin pie spice
  • 3 tbs all-purpose flour

Chocolate Ganache

  • 1 2/3 cups semi-sweet chocolate chips
  • 1/2 cup half-and-half or cream


  • Preheat oven to 350 F. Line an 8-inch square pan with aluminum foil leaving overhang and spray with cooking spray, or grease and flour the pan; set aside.


  • In a large microwave-safe bowl, add the butter, chocolate, and heat on high power to melt. Check and stir in 15 second increments until chocolate has melted and mixture can be stirred smooth. Allow mixture to cool slightly before adding the eggs.
  • Add the eggs, sugar, vanilla, optional coffee, optional espresso granules, salt, and whisk vigorously to combine.
  • Add the flour and stir until smooth and combined.
  • Pour half the batter out into prepared pan; reserve remainder.
  • Bake for 15 minutes, or until top has just set in the center; don’t overbake because pan is going back into oven. While brownies bake, prepare the filling.


  • In a medium bowl, add the egg, cream cheese, pumpkin, sugar, pumpkin pie spice, and whisk to combine or beat with a hand mixer until smooth, about 2 minutes on medium-high power.
  • Add the flour and stir until smooth and combined.
  • After brownies have baked for about 15 minutes, remove pan from oven and using a spatula carefully, gently, and evenly spread the filling mixture over the brownies.
  • Evenly top with reserved brownie batter, smoothing it lightly with a spatula.It’s easiest to add dollops of batter around the pan and then smooth them together with a spatula, taking care to do so gently as to not disturb the pumpkin layer.
  • Bake for about 24 to 25 minutes, or until center has just set and is no longer glossy.


  • In a medium microwave-safe bowl, add the chocolate chips, cream, and heat on high power to melt, about 2 minutes total. Stop to check and stir after 1 minute. Heat in 15-second increments until chocolate has mostly melted and mixture can be whisked smooth.
  • Pour ganache over brownies (it’s okay they haven’t cooled completely), smoothing the top lightly with a spatula and pushing ganache into the corners. Allow brownies to cool uncovered at room temp for about one hour. Cover with a sheet of foil and place pan in fridge for about 3 hours (overnight is best), or until sufficiently chilled for slicing. The brownies are best served chilled.

Recipe from AverieCooks

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