What could be better than combining two of the most delicious treats of the holiday season? With this Gingerbread Brownie with Pumpkin Swirl Recipe, you can have both at once! There's nothing quite like the flavor combination of sweet, spicy gingerbread and creamy pumpkin, swirled together in a rich and fudgy brownie. Not only is this recipe sure to please all of your guests, but it also makes a beautiful presentation that will get everyone in the holiday spirit.
Prep 9x13 pan by lightly buttering and flouring, or lining with parchment paper, or use a baking spray.
Preheat Oven to 325°F/160°C
Gingerbread Batter
In a small saucepan, melt shortening and butter over low heat. Add brown sugars and molasses, stir to combine and heat until sugar dissolves. Remove from heat. Allow to cool. *You can skip down to making the pumpkin cheesecake batter while it cools.
Combine flour, spices, salt and baking powder in a medium bowl. Set aside.
Place butter/sugar mixture into bowl of stand mixer, add in vanilla extract and mix on low while adding 1 egg at a time until 3 eggs are incorporated into batter.
Add in ⅓ flour mixture to wet ingredients and mix on low until incorporated. Add in another third of flour mixture, mix on low to combine. Scrape down sides of mixing bowl. Repeat with remaining flour mixture.
Pour gingerbread batter into prepared 9x13 pan. If your Pumpkin Cheesecake Batter is made you can skip down to Assembling the Brownies.
Pumpkin Cheese Cake Batter
Add sugar, spices, and cream cheese to a medium mixing bowl or the bowl of your stand mixer
Using a hand mixer or a stand mixer, beat cream cheese and sugar on medium speed until smooth.
Add pumpkin puree, spices, salt and vanilla extract, mix on low until combined.
Add egg and mix on low until incorporated
Adding the Pumpkin Cheesecake Swirl & Molasses
Using a medium scoop or a large spoon, place pumpkin mixture on top of gingerbread mixture. 3 Dollops across and 3 Dollops down.
Take butter knife and swirl pumpkin into gingerbread batter using a back and forth movement with the butter knife.
Drizzle one Tablespoon of molasses on top and using a butter knife swirl the molasses into the gingerbread/pumpkin batter using the same back and forth motion. I swirled it going across the pan and then again up and down which made a pretty design on the top of the brownies.
Bake at 325°F/ 160°C for 40-45 minutes. Remove from oven and place pan on wire rack to cool. Brownies should be completely cool before adding melted chocolate.
Finishing Touches
In a microwave safe bowl, heat the white chocolate melting wafers in 30 second intervals. Make sure to stir in between each 30 second interval. It should only take 60-90 seconds to melt the chocolate. If it is too thick to drizzle, you can add in a touch of avocado oil or coconut oil to thin it out.
When the brownies have cooled completely, cut them into squares and drizzle the tops with white chocolate. Serve & Enjoy