PUMPKIN BROWNIES

“In need of a pumpkin fix, but also in need of a little chocolate for the soul? Well, give these brownies a try and satisfy all your needs in one bite. Recommendation for the wise, start in the morning and gobble at dinner. Enjoy, with a little delay!”

8 ounces Cream Cheese, room temperature
¼ cup, plus 1 Tablespoon Sugar
2 Eggs
1 cup Pumpkin
1 teaspoon Vanilla Extract
¼ cup Flour
1½ teaspoon Cinnamon
½ teaspoon Ginger
1 cup Butter
2/3 cup Semi-Sweet Chocolate Chips
1½ cups Brown Sugar
1 teaspoon Vanilla Extract
4 Eggs
1½ cups Flour
½ teaspoon Baking Powder
¼ teaspoon Salt
½ cup Roasted Pumpkin Seeds

Preheat oven to 350 degrees.
Mix together the cream cheese and sugar.
Mix in the 2 eggs.
Mix in the pumpkin and 1 teaspoon of vanilla extract.
Mix in the flour, cinnamon, and ginger.
Set aside.
Microwave together the butter and chocolate chips, until just melted together.
Transfer the chocolate mixture to a mixing bowl.
Mix in the brown sugar and remaining 1 teaspoon of vanilla extract.
Mix in the remaining 4 eggs.
Mix in the remaining 1½ cups flour, baking powder, and salt.
Pour ½ of the chocolate mixture into the bottom of a parchment paper lined and greased 13”x9” baking pan. Make sure that the parchment paper extends beyond the two ends of the pan to later serve as handles.
Pour the pumpkin mixture on top of the previously poured chocolate mixture to form a second layer.
Pour the remaining ½ of the chocolate mixture on top to form a third layer.
Use a knife to swirl the batter.
Sprinkle the pumpkin seeds over the top.
Bake for 40 minutes or until the middle is set.
Cool completely on a wire rack.
Place in a refrigerator and chill for 4 hours.
Remove by the parchment paper handles.
Cut into bars.

Makes about 24 brownies.

Revised Source: “Pumpkin Cheesecake Swirl Brownies” recipe by Kim Ode, as found in the October 19, 2017 edition of the “Minneapolis Star Tribune.”