Chocolate Pumpkin Brownies

Ingredients:

Pumpkin Batter:
3 oz. cream cheese
1 Tbs. butter
1/2 c. sugar
1 egg
1 c. pumpkin
1 tsp. vanilla
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1 Tbs. flour

In an electric mixer, beat the cream cheese and butter on high speed for 45 seconds. Add the sugar and beat until combined. Beat in the pumpkin, egg, vanilla, cinnamon and ginger. Last, beat in the flour. Pour into a bowl and set aside.

Meanwhile, preheat the oven to 325 degrees. Line a 13x9 inch pan with tinfoil and spray with nonstick spray.

Brownie Batter:
6 oz. semi-sweet chocolate, chopped
3/4 c. butter, cut into cubes
2 c. sugar
4 eggs
1/4 c. 1% milk
2 tsp. vanilla
1 1/4 c. flour
3/4 tsp. baking powder
1/2 tsp. salt

In a small saucepan, melt the butter and semi-sweet chocolate together on low heat, stirring frequently until the chocolate is fully melted. Remove from the heat and scrape into an electric mixer. Gradually add 2 c. of sugar, beating well after about every half cup. Add the eggs one at a time, and then the milk and vanilla. Gradually add the flour, baking powder and salt. Mix until everything is incorporated, but do not over mix because the consistency of the batter will change, and the brownies will turn out more cake like. Pour into the prepared pan. Make dollops of the pumpkin mixture on top of the brownie batter. Using a butter knife, swirl the pumpkin mixture. Bake in the oven for 1 hour. Let cool slightly in the pan on a wire rack before serving or trying to lift out of the pan.