The theme this month is Pumpkin and Cream Cheese.
These brownies are the best of both worlds! Rich and decadent, these sweet treats will be a welcome change after you've stuffed yourself silly.
These are made-from-scratch and do take a little extra time, but you can make them 2-3 days in advance and wrap in an air-tight container and refrigerate.
- 3 oz. cream cheese, softened
- 1 Tbsp. butter, softened
- 1/2 cup sugar
- 1 egg
- 1 cup canned pumpkin
- 1 tsp. vanilla
- 1/2 tsp. cinnamon
- 1/4 tsp. ginger
- 1 Tbsp. all-purpose flour
- 1-1/4 cups all-purpose flour
- 3/4 tsp. baking powder
- 1/2 tsp. salt
- 4 oz. unsweetened chocolate, chopped
- 2 oz. semi-sweet chocolate chips
- 3/4 cups butter, cut up
- 2-1/4 cups sugar
- 4 eggs
- 1/4 cup milk
- 2 tsp. vanilla
- 3/4 cup coarsely chopped walnuts (optional)
In a medium bowl, beat cream cheese and 1 Tbsp. butter on high for 30 seconds. Add 1/2 cup sugar. Beat until will combined. Beat in 1 egg, pumpkin, 1 tsp. vanilla, cinnamon and ginger. Stir in 1 Tbsp. flour; set aside.
In a small glass bowl, combine chocolate and butter. Microwave at 30 second intervals until just melted (about 1-1/2 minutes). Transfer chocolate/butter mixture to mixing bowl. Gradually add the 2-1/4 cups sugar, beating on low speed until combined. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. Gradually beat in flour mixture just until combined.
Spread chocolate mixture evenly in prepared pan. Spoon cheesecake mixture in several mounds on top of the chocolate batter. Using a spatula or spoon, gently swirl the cream cheese mixture into the batter.
The pumpkin flavor is very subtle and I'll bet your guests will be.....
Mom's Crazy Cooking