Pumpkin Brownies
Source of Recipe
from October 1993 "Bon Appetit"
List of Ingredients
1/2 cup (1 stick) unsalted butter, room temperature
1 cup firmly packed brown sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 cup all purpose flour
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon (generous) ground cloves
1/4 teaspoon salt
3/4 cup canned solid pack pumpkin
1/2 cup coarsely chopped pecans
1/4 cup cream cheese, room temperature
2 tablespoons sugar
1 egg yolk
2 teaspoons whipping creamRecipe
Preheat oven to 350 F. Butter and flour 8-inch square glass baking dish. Using electric mixer, beat butter in large bowl until light. Gradually add brown sugar and beat until well blended, about 2 minutes. Add 1 egg and 1teaspoon vanilla and beat to blend. Add flour, baking powder, spices, and salt and beat until well mixed. Beat in pumpkin. Stir in nuts. Spread batter in prepared pan (batter will be thick).
Mix cream cheese, 2 tablespoons of sugar, egg yolk, cream and remaining 1/2 teaspoon vanilla in bowl to blend. Drop cream cheese mixture by heaping tablespoons atop batter. Using small knife, gently swirl cream cheese mixture into batter, creating marbled pattern. Bake until tester inserted into center comes out clean and top is firm, about 35 minutes.
They recommend serving this warm with vanilla ice cream and warmed caramel sauce.
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