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Spooky Orange Swirl Halloween Brownies: Easy 30-Minute Recipe

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These fudgy brownies are topped with a creamy orange cheesecake swirl that tastes like a creamsicle in chocolate form. Quick, easy, and perfect for Halloween parties, they’re proof that the best recipes come from chaos.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup (40g) unsweetened cocoa powder
  • 1/2 cup (60g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 4 oz cream cheese, softened
  • 1/4 cup (30g) powdered sugar
  • 1/2 teaspoon orange extract
  • A few drops orange gel food coloring
  • Optional: candy corn or orange sprinkles for topping

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two opposite sides. Lightly grease the parchment with butter or nonstick spray.
  2. In a large microwave-safe bowl, melt 1/2 cup butter in 30-second bursts. Let cool slightly.
  3. Whisk 1 cup granulated sugar into the melted butter until combined and smooth, about 1 minute. Add 2 room-temperature eggs and 1 teaspoon vanilla extract. Whisk vigorously for about 30 seconds until glossy and slightly thickened.
  4. Sift 1/3 cup cocoa powder, 1/2 cup flour, 1/4 teaspoon salt, and 1/4 teaspoon baking powder into the wet mixture. Fold gently with a rubber spatula until just combined. Do not overmix.
  5. In a separate medium bowl, beat 4 oz softened cream cheese with an electric hand mixer until smooth and fluffy (about 1 minute). Add 1/4 cup powdered sugar, 1/2 teaspoon orange extract, and a few drops of orange gel food coloring. Beat until fully combined and color is uniform.
  6. Pour the brownie batter into the prepared pan and spread evenly. Drop spoonfuls of the orange cream cheese mixture randomly over the top. Use a butter knife or skewer to swirl into the batter with figure-eight motions, about 10 passes. Do not over-swirl.
  7. Bake on the middle rack for 22-25 minutes. At 22 minutes, insert a toothpick into the center; it should come out with a few moist crumbs attached. Edges should look set and slightly pulling away from the parchment.
  8. Transfer the pan to a cooling rack and cool completely, at least 30 minutes. For cleaner cuts, refrigerate for 15 minutes before slicing.
  9. Using the parchment sling, lift the entire block of brownies out of the pan. Place on a cutting board and slice into 16 squares. Wipe the knife clean between cuts for sharp edges.

Notes

For the fudgiest texture, pull brownies out at 22 minutes. They continue cooking from residual heat. Gel food coloring is non-negotiable to keep the swirl thick. Over-swirling will muddy the pattern. Cream cheese must be softened to avoid lumps. Brownies taste better the next day. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Freeze individual squares wrapped in plastic wrap for up to 3 months.

Nutrition

Keywords: Halloween brownies, orange swirl brownies, fudgy brownies, cream cheese swirl, easy brownie recipe, 30-minute dessert, spooky brownies

Find it online: https://bakebeam.com/spooky-orange-swirl-halloween-brownies-easy-30-minute-recipe/