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Pumpkin Brownies

Source of Recipe


Bon Appetit






List of Ingredients



• 1/2 cup butter, room temperature
  
• 1 cup firmly packed brown sugar
  
• 1 large egg
  
• 1 1/2 teaspoons vanilla, divided
  
• 1 cup all purpose flour
  
• 1 teaspoon baking powder
  
• 3/4 teaspoon cinnamon
  
• 1/4 teaspoon ground ginger
  
• 1/8 teaspoon ground cloves
  
• 3/4 cup canned solid pumpkin
  
• 1/2 cup coarsely chopped pecans
  






Instructions



1. Preheat oven to 350 degrees. Butter and flour an 8-inch square glass baking dish.
   
   
2. Using electric mixer, beat butter in a large bowl until light. Gradually add brown sugar and beat until well blended, about two minutes. Add one egg and one teaspoon vanilla and beat to blend. Add flour, baking powder, spices and beat unti well mixed. Beat in pumpkin. Stir in nuts. Spread batter in prepared pan (batter will be thick.)
   
   
3. Mix cream cheese, two tablespoons 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 a marbled pattern.
   
   
4. Bake until tester inserted into center comes out clean and top is firm, about 35 minutes. (Can be made one day ahead of time.) Cool. Cover with foil. Let stand at room temperature. Reheat in 350 degree oven for 15 minutes before serving.
   
   
5. Cut warm brownies into squares. Arrange on plates. Top with scoop of ice cream. Drizzle with warm caramel sauce.