When I saw this recipe I was not sure how it would work together, but I love both, I love pumpkin and I love chocolate…but was not convinced it would work together, but you know, it somehow does!  One mistake I made when making this recipe, it I did not mix the pumpkin and brownie well enough, so mine are more pumpkin on too, and chocolate on the bottom.  If you look at the “Recipe Girl’s recipe, her brownies are more swirled.  Next time I make them I’ll know to swirl more…gotta get that swirl action going in my wrist! lol  Anyway, they are delicious moist brownies!

Happy Brownie Baking!

Ingredients:

PUMPKIN BATTER:
1 Tablespoon unsalted butter, softened
3 ounces cream cheese, softened
1/2 cup granulated white sugar
1 large egg
1/3 cup canned pumpkin puree (unsweetened)
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 Tablespoon all-purpose flour

CHOCOLATE BATTER:
5 1/2 ounces best-quality semisweet- chocolate, finely chopped
5 ounces (1 1/4 sticks) unsalted butter, cut into 1-inch pieces
4 large eggs, at room temperature
1 1/2 cups granulated white sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 1/3 cups all-purpose flour

Directions:

1. Preheat oven to 350°F. Lightly butter 13×9-inch baking dish.

2. Prepare pumpkin batter: In a small bowl, using an electric mixer, beat butter with cream cheese until smooth. Beat in sugar, scraping bowl occasionally. Bet in egg, then add pumpkin puree, vanilla, cinnamon and ginger. Stir in flour.

3. Prepare chocolate batter: Combine semisweet chocolate and butter in a medium bowl. Set bowl over saucepan with 1-inch of simmering water and stir occasionally until melted. Remove from heat. In a separate bowl, combine eggs with sugar, vanilla and salt. Beat at low speed until light and fluffy- about 4 minutes. Using a large rubber spatula, fold in melted chocolate. Sift flour over the batter and fold it in just until combined.

4. Spread chocolate batter evenly in prepared pan. Using a Tablespoon, drop dollops of the pumpkin batter all over the top. Using the back of a butter knife, swirl the pumpkin batter slightly into the chocolate.

5. Bake for 30-40 minutes (starting checking on brownies at 30 minutes to see if they’re done- a toothpick inserted into center should come out clean).

6. Let brownies cool completely before cutting.

Tips:

*Let eggs sit on counter for 30 minutes to achieve “room temperature” eggs

Recipe form The Recipe Girl