Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!
Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.
-Combine 2 favorite flavors, pumpkin and chocolate, for the ultimate dessert. Chocolate pumpkin brownies. First, preheat the oven to 325 degrees then line a 13 x 9 x 2 inch baking pan with foil, making sure to extend the foil over the edges of the pan. This makes it easy to remove the baked brownies from the pan. Grease the foil with cooking spray then set the pan aside. Next, we'll make the pumpkin batter. Place 3 ounces of softened cream cheese into a medium bowl and add 1 tablespoon of softened butter. Use an electric mixer set on medium to high to blend them for about 30 seconds. Add a half cup of sugar and beat well. Using a rubber spatula, scrape the sides of the bowl. Add 1 egg, 1 cup of canned pumpkin, 1 teaspoon vanilla, a half teaspoon of ground cinnamon, and a quarter teaspoon of ground ginger. Beat everything until it's combined then stir in 1 tablespoon of all purpose flour. Set the pumpkin batter aside. Measure 1 and a quarter cups of all-purpose flour into a small bowl and add 3 quarters of a teaspoon of baking powder and a half teaspoon of salt. Stir them together and set the bowl aside. Place 6 ounces of chopped unsweetened chocolate into a large saucepan then add 3 quarters of a cup of butter that you've cut into pieces. Cook and stir over low heat until melted and smooth then remove the pan from the heat. With the mixer on low, gradually add 2 and a quarter cups of sugar and beat until it's combined then add 4 eggs one at a time and beat until they're just combined. Scrape down the sides as needed. With the mixer running, add a quarter of a cup of milk and 2 teaspoons of vanilla. With the mixer still on low, gradually add the flour mixture until it's just combined. Scrape down the sides as needed. Pour the chocolate batter into the pan and spread it out evenly. Place spoonfuls of the pumpkin batter on top of the chocolate batter then use a narrow metal spatula to gently swirl the 2 batters together in the design. If you like, sprinkle 3 quarters of a cup of chopped toasted walnuts on top. Bake the brownies until the center seems just set if you gently shake the pan. This will take about 60 minutes. When the brownies are cool, use the foil to lift the brownies out of the pan. Cut them into squares. Marbled chocolate pumpkin brownies are easy to pack and carry, making them perfect for all kinds of occasions especially Thanksgiving. Just layer the brownies into a container and use wax paper to separate the layers.
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