Description
A great fall or Halloween treat that combines chocolate with pumpkin! Swirl it, bake it, serve it!
Ingredients
- 3 ounces cream cheese, softened
- 1 Tbsp butter softened
- 1/2 cup sugar
- 1 egg
- 1 cup pureed pumpkin
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1 1/4 cups WEM Organic Unbleached All-Purpose Flour
- 3/4 tsp baking powder
- 1/2 tsp salt
- 6 ounces semi-sweet chocolate chips
- 3/4 cup butter, chunks
- 2 1/4 cups sugar
- 4 eggs
- 1/4 cup milk
- 2 tsp vanilla
Instructions
- Preheat oven to 325 degrees.
- Line a 13×9 inch baking pan with parchment paper, extending paper over the edges of the pan.
- Set pan aside.
- In a medium mixing bowl, beat cream cheese and the 1 Tbsp butter with an electric mixer on medium to high speed for 30 seconds.
- Add the 1/2 cup sugar and beat until well combined.
- Beat in 1 egg, pumpkin, 1 tsp vanilla, cinnamon, and ginger.
- Stir in the 1 Tbsp flour and set aside.
- In a small bowl stir together 1-1/4 cups flour, baking powder, and salt. Set aside.
- In a large saucepan, combine the chocolate and 3/4 cup butter.
- Cook and stir over low heat until melted and smooth. Remove from heat.
- Gradually add the 2-1/4 cups sugar, beating just until combined.
- Add 4 eggs, one at a time, beating well after each addition.
- Beat in milk and 2 tsp vanilla. Gradually beat in flour mixture just until combined.
- Spread chocolate mixture evenly in the prepared pan.
- Spoon cream cheese mixture in several mounds on top of the chocolate batter.
- Using a butter knife, gently swirl the cream cheese mixture into the chocolate batter.
- Bake 60 minutes or until an inserted toothpick comes out clean.
- Cool in pan on a wire rack.
- Use parchment paper to lift brownies out of the pan.
- Cut into squares.