Marbled Chocolate Pumkin Brownies

8/2/2019 Marbled Chocolate Pumkin Brownies

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Marbled Chocolate-Pumpkin Brownies

Makes: 36 brownies

Prep: 30 minutes Bake: 1 hour

ingredients

3ounces cream cheese, softened

1tablespoon butter, softened

1/2cup sugar

1egg

1cup canned pumpkin

1teaspoon vanilla

1/2

teaspoon ground cinnamon

1/4teaspoon ground ginger

1tablespoon all-purpose flour

1 1/4cups all-purpose flour

3/4teaspoon baking powder

1/2teaspoon salt

6ounces unsweetened chocolate, chopped

3/4cup butter, cut up

2 1/4


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cups sugar

4eggs

1/4cup milk

2teaspoons vanilla

3/4cup coarsely chopped walnuts, toasted (optional)

directions

Preheat oven to 325F. Line a 13x9x2-inch baking pan with foil, extending foil over the

edges of the pan. Grease the foil; set pan aside.

In a medium mixing bowl beat cream cheese and the 1 tablespoon butter with an

electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup sugar. Beat

until well combined, scraping sides of bowl occasionally. Beat in 1 egg, the pumpkin, 1

teaspoon vanilla, the cinnamon, and ginger until combined. Stir in the 1 tablespoon

flour. Set aside.

In a small bowl stir together the 1 1/4 cups flour, the 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 with an electric mixer on low speed just until combined. Add the 4 eggs, one at

a time, beating well after each addition. Beat in milk and the 2 teaspoons 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 narrow metal spatula, gently

swirl the cream cheese mixture into the chocolate batter. If desired, sprinkle with

walnuts.

Bake about 60 minutes or until center is just set when pan is gently shaken. Cool in

pan on a wire rack. Use foil to lift uncut brownies out of pan. Cut into brownies.

To Store: Layer brownies between sheets of waxed paper in an airtight container;

cover. Store in the refrigerator for up to 3 days.

nutrition facts

Servings Per Recipe 36 brownies


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Calories159 Total Fat (g)8 Saturated Fat (g)5, Monounsaturated Fat (g)2, Cholesterol (mg)43, Sodium (mg)92, Carbohydrate (g)21, Total Sugar (g)16, Fiber (g)1, Protein (g)2, Calcium (DV%)2, Iron (DV%)7, Percent Daily Values are based on a 2,000 calorie diet

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Marbled Chocolate Pumkin Brownies