See the Recipe Below
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ingredients
- 3 ounces cream cheese, softened
- 1 tablespoon butter, softened
- 1/2 cup sugar
- 1 egg
- 1 cup canned pumpkin
- 1teaspoon vanilla
- 1/2 teaspoon ground cinnamon
- 1/4teaspoon ground ginger
- 1tablespoon all-purpose flour
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2teaspoon salt
- 6 ounces unsweetened chocolate, chopped
- 3/4 cup butter, cut up
- 2 1/4 cups sugar
- 4 eggs
- 1/4 cup milk
- 2 teaspoons vanilla
- 3/4 cup coarsely chopped walnuts, toasted (optional)
directions
- Preheat oven to 325 degrees F. 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.
Recipe Adapted From http://www.bhg.com/recipe/brownies/marbled-chocolate-pumpkin-brownies
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