pumpkin brownies

Active Time 20 min Inactive Time 30 min

Total Time 55 min

Ingredients:

8 oz unsweetened chocolate squares

11 tbsp salted butter, softened completely to room temperature, divided

2 ¼ cups granulated sugar, divided

5 large eggs, divided

1 ½ tsp pure vanilla, divided

½ tsp salt

1 cup all-purpose flour

4 oz original cream cheese, softened completely to room temperature

⅓ cup pure pumpkin puree (see tip below to make fresh)

Directions:

Preheat oven to 350 degrees.

Prepare a double boiler on the stove top by filling a large saucepan with water, about half full. Bring the water to a boil over medium heat. Break the chocolate into squares and place in a heat proof bowl or saucepan that will fit snugly over the top of the large saucepan without touching the water, and place over the boiling water. Stir the chocolate until it is completely melted.

Meanwhile, in a large mixing bowl with an electric mixer on medium speed, beat 10 ⅔ tbsp butter, 2 cups sugar, and 4 large eggs together until combined; the mixture will be lumpy. Add the melted chocolate, 1 tsp vanilla, salt, and flour and mix well until fully incorporated.

Prepare a 9×9-inch square baking pan by lining with wax paper and then greasing the bottom and sides with the remaining ⅓ tbsp butter. Pour the brownie batter into the prepared pan.

In a small bowl, separate the yolk and white from the remaining egg and set aside. In a medium mixing bowl with an electric mixer on medium speed, beat the cream cheese, ¼ cup sugar, egg yolk, ½ tsp vanilla, and the pumpkin puree. Mix until fully incorporated.

Pour the pumpkin cream cheese over the top of the brownie batter and stir into the brownie batter in a wave-like motion with a butter knife until an even swirl pattern is created between the brownie batter and the pumpkin cream cheese. Bake for 25-30 minutes or the batter is no longer jiggly. Allow to cool completely before cutting.

Tips:

Chilling brownies allows for a clean cut! Place the pan of brownies in the refrigerator to chill for 30 minutes. Once chilled, remove from the refrigerator and pick up the paper along the sides to lift out of the pan. Cut into desired shapes.

To make fresh pumpkin puree, start with a small fresh sugar pumpkin. Preheat oven to 350 degrees. Cut the top off of the pumpkin and discard. Cut the pumpkin in half and scoop out the pulp and seeds. Drizzle 1 tbsp of olive oil evenly over the flesh of the pumpkin and then evenly sprinkle with ¼ tsp of salt. Place on an ungreased baking sheet, flesh side down. Bake for 40 minutes. Allow to cool, then scoop out the flesh. Add to a food processor and pulse into puree. Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. Use as desired. Makes about 2 cups puree.