A great Halloween treat that combines chocolate with pumpkin! Swirl it, bake it, serve it!
- 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 Tbsp WEM Organic All-Purpose Flour
- 1 1/4 cups WEM Organic 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
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. Beat until well combined.
Beat in 1 egg, pumpkin, 1 tsp vanilla, cinnamon, and ginger.
Stir in the 1 Tbsp flour. 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 inserted tooth picks comes out clean.
Cool in pan on a wire rack.
Use parchment paper to lift brownies out of pan. Cut into squares.