These were everything you want a brownie to be! Rich, chocolatey, moist, fudgy…. Indulgent! The pumpkin swirl adds a slight fruity/creaminess on top, but the flavor is very subtle. There for looks more than anything. But what a looker she is!!! Perfect for my first recipe 😉
- 1/2c good quality semisweet chocolate or chips
- 1/2 cup (1 stick) unsalted butter
- scant 1/2c cocoa powder
- 1 cup natural cane sugar
- 1 t vanilla extract
- 3 eggs
- 3/4 cup all-purpose flour
- 2 pinches of salt (less than 1/4t)
- 2 ounces cream cheese, softened
- 1/4 cup sugar
- less than half of a beaten egg (I added the rest of the egg to the brownie batter as the “3rd” egg)
- 1/4 cup pumpkin puree
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1Tbs flour
Preheat oven to 350 and butter an 8×8 pan.
Beat all the ingredients for the swirl in a small bowl.
In a double boiler (or microwave) melt the butter. Stir in chocolate chips until melted, while on the heat. As soon as they melt remove from the heat and stir in cocoa powder and sugar. Whisk this until shiny. Beat in the eggs one at a time, and the vanilla. Then the salt. Finally, stir in the flour gently, just until blended. Don’t overmix or the brownies will be more tough and cakey(unless you like that sort of thing).
Pour into the pan. Dollop on the pumpkin mixture in spots. Then run a butter knife through it to create swirly patterns.
Bake for 25 mins, until a toothpick inserted has some moist crumbs sticking to it. Don’t overbake!
Serve as is or with vanilla ice cream.