Pumpkin Swirl Brownies
An adaptation of a Bert Green recipe by Beth Hensperger I found in local newspaper.
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INGREDIENTS
Nutrition- 1⁄2
- 1cup firmly packed brown sugar
- 1large egg
- 1 1⁄2
- 1
- 1teaspoon baking powder
- 1teaspoon ground cinnamon
- 1⁄4teaspoon ground ginger
- 1⁄4teaspoon ground cloves
- 1⁄4teaspoon salt
- 3⁄4cup canned pumpkin
- 1⁄2cup chopped pecans
- 1⁄4
- 2tablespoons sugar
- 1egg yolk
- 1tablespoon heavy cream
To serve
- purchased caramel sauce
- whipped cream or vanilla ice cream
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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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