Hey friends– To add another recipe to the torrent of pumpkin recipes coming your way this month, here are some moist and chocolatey pumpkin brownies. This time of year I can’t help but pick up a can of pumpkin every time I pass through a grocery store. I think there’s 3 in the pantry right now. So here’s a chance to put some of that pumpkin to good use…
CHOCOLATE SWIRL PUMPKIN BROWNIES
1/2 cup butter*
1 cup brown sugar
1 1/2 tsp. vanilla
1 cup flour
1 tsp. baking powder
1 1/2 tsp. pumpkin pie spice**
1/4 tsp. salt
3/4 cup pumpkin puree
1/2 cup chopped walnuts (or pecans)
5 tab. butter, melted
1/4 cup unsweetened cocoa (I love Hershey’s dark cocoa)
6 oz. cream cheese
1/3 cup sugar
2 tab. flour
3/4 tsp. vanilla
With an electric mixer, beat together the 1/2 cup butter, brown sugar, egg and vanilla until it’s smooth. Then mix in the flour, baking powder, pumpkin pie spice and salt. Finally blend in the pumpkin and walnuts until it’s all well mixed.
Spoon this into a 10″x10″ square baking dish that has been sprayed with cooking spray.
Then mix the melted butter with the cocoa. With the mixer, beat in the cream cheese, sugar and flour. And then mix in the vanilla and eggs until it is completely blended and smooth. Spoon this over the pumpkin in the pan –and then swirl it carefully with a pointy knife.
Pop it into the oven at 350 degrees for 35 to 40 minutes until is it cooked through. Test it with a toothpick to see if the interior is completely baked.
*If the butter is coming from the fridge, soften it in the microwave for just a few seconds.
** If you live in Socal, Trader Joe’s has he best pumpkin pie spice at a much lower price than most places, but it’s only on sale there in the fall.