Name: Pumpkin Swirl Brownies
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12 serving(s)
Ingredients: 1/2 cup butter, softened; 1 cup firmly packed brown sugar; 1 large egg; 1 1/2 teaspoons vanilla extract (divided); 1 cup all-purpose flour; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/4 teaspoon salt; 3/4 cup canned pumpkin; 1/2 cup chopped pecans; 1/4 cup cream cheese, softened (2 ounces); 2 tablespoons sugar; 1 egg yolk; 1 tablespoon heavy cream; purchased caramel sauce; whipped cream or vanilla ice cream

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Recipe by SharleneW

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An adaptation of a Bert Green recipe by Beth Hensperger I found in local newspaper.

Ready In:: 55mins
Serves:
Units:

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ingredients

¹⁄₂ cup butter, softened
1 cup firmly packed brown sugar
1 large egg
1 ¹⁄₂ teaspoons vanilla extract (divided)
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
¹⁄₄ teaspoon ground ginger
¹⁄₄ teaspoon ground cloves
¹⁄₄ teaspoon salt
³⁄₄ cup canned pumpkin
¹⁄₂ cup chopped pecans
¹⁄₄ cup cream cheese, softened (2 ounces)
2 tablespoons sugar
1 egg yolk
1 tablespoon heavy cream
To serve
purchased caramel sauce
whipped cream or vanilla ice cream

directions

Preheat oven to 350 degrees.
Butter and flour an 8-inch square glass baking dish.
With electric mixer; beat butter and brown sugar until smooth and fluffy.
Add whole egg and 1 teaspoon vanilla.
Add flour, baking powder, spices and salt.
Add pumpkin, beat well, then add pecans.
Batter will be thick.
Spread batter into pan.
Beat together cream cheese, 2 tablespoons sugar, egg yolk, heavy cream, and remaining 1/2 teaspoon vanilla until smooth.
Drop by spoonfuls over batter.
Using small knife, gently swirl cream cheese mixture to create a marble pattern.
Bake in center of oven until tester inserted into center comes out clean, 35 to 40 minutes.
Let pan rest on rack until brownies are just warm.
Serve warm squares with a drizzle of warm caramel sauce and a spoonful of whipped cream or vanilla ice cream.
If not serving immediately, cover with foil and let stand at room temperature for up to one day.
Reheat in a 300 degree oven for 15 minutes before serving to serve warm.

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@SharleneW

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@SharleneW

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"An adaptation of a Bert Green recipe by Beth Hensperger I found in local newspaper."

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review by swissms

1/8/2009

I first discovered this recipe in Bon Appetit many years ago. Very good as written. Sometimes I leave out the cream cheese swirl..tasty both ways. Serving with premium vanilla ice cream and warm caramel sauce is a must.

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review by nonnie4sj

10/29/2007

Oh Wow. Just Wow. These were wonderful, and I can't wait to make them again. I made them for the luncheon on the day we moved my parents out of their house, and they were snarfed down. What was left over, I left with my parents, so they had something sweet in their new place, without having to search. I think I'll have to make these again this weekend for my family.

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review by Monica Livesay

10/5/2003

Thank you so much for this wonderful recipe. I always look for something pumpkiny to take to our fall family reunion, and this was a hit. Easy to make a delivers that taste of fall. I did make change, as i had to use pumpkin pie spice instead of what was in the recipe, but this a keeeper amd will be made again and again. Just be warned, get a small serving, for it is very rich.

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creation by SharleneW

11/4/2002

An adaptation of a Bert Green recipe by Beth Hensperger I found in local newspaper.