Pumpkin Cream Cheese Brownies

Here is yet another pumpkin recipe. If you are tired of the usual pumpkin pie for Thanksgiving then these would make a nice change.  Pumpkin is so much better when mixed with something else like cream cheese and chocolate.  The brownie part of these bars was so rich it tasted like fudge in a cake like way - not the too sweet candy way.  I will definitely be making these again.  These are from http://www.bhg.com/recipe

Ingredients:
4 ounces cream cheese, softened
1 tbsp butter, softened
1/2 cup sugar
1 egg
1 cup canned pumpkin
1 tsp vanilla
1/2 tsp ground cinnamon
1 tbsp all purpose flour
3/4 tsp baking powder
1/2 tsp salt
6 ounces unsweetened chocolate, chopped
3/4 cup butter, cut up
2-1/4 cups sugar
4 eggs
1/4 cup milk
2 tsp vanilla extract

Directions:
Preheat oven to 325 degrees.  Line a 13 x 9 baking pan with foil extending the foil over the edges of the pan.  Grease the foil, set pan aside.

In a medium mixing bowl beat cream cheese and the 1 tbsp butter with a mixer on medium 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 tsp vanilla, and cinnamon until well combined.  Stir in 1 tbsp flour.  Set aside.

In a small bowl stir together the 1-1/4 cups flour, baking powder and salt.  Set aside.

In a large saucepan combine chocolate and the 3/4 cups butter.

Cook and stir over low heat until melted and smooth.  Remove from heat.  Gradually add 2-1/4 cups sugar, beating with an electric mixer on low speed until just combined.  Add the 4 eggs, one at a time, beating well after each addition.  Beat in the milk and the 2 tsp vanilla.  Gradually beat in flour mixture until combined.

 

Spread chocolate mixture evenly in prepared pan. 

Spoon cream cheese mixture on top of chocolate batter.  Using a knife, gently swirl the cream cheese mixture into the chocolate batter.

Bake about 60 minutes or until center is set when pan is gently shaken.  Cool in pan.  Use foil to lift uncut brownies out of pan to cut into squares.  Cover and store in refrigerator for up to 4 days. 

Enjoy!  Susan

This is linked to www.gooseberrypatch