Pumpkin Swirl Chocolate Brownies
Author: 
 
Ingredients
For The Brownies:
  • 170 grams (6 ounces) bittersweet chocolate, coarsely chopped
  • 85 grams (3 ounces) unsweetened chocolate, coarsely chopped
  • 226 grams (8 ounces) unsalted butter, cut into chunks
  • 1 2/3 cups sugar
  • 4 large eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 1 cup whole wheat flour
For The Pumpkin Batter:
  • 85 grams (3 oz) cream cheese, softened
  • 1/2 cup canned pumpkin (not pumpkin pie mix)
  • 1 egg
  • 3 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
Instructions
For The Brownie Batter:
  1. Preheat the oven to 350 F. Butter a 9-x-13-inch baking pan. Put the pan on a baking sheet.
  2. Put both chocolates and the butter in a heat proof bowl set over a saucepan of simmering water. Heat just until the ingredients are melted, stirring occasionally. Remove the bowl from the heat.
  3. Working with a stand mixer fitted with a paddle attachment, beat the sugar and eggs on medium-high speed for about 2 minutes, until pale. Beat in the salt and vanilla extract.
  4. Reduce the speed to low, and mix in the melted chocolate and butter, mixing only until incorporated. Scrape down the sides of the bowl, then, still on low speed, add the flour, mixing only until its combined. Set aside.
For The Pumpkin Batter:
  1. In small bowl, beat all filling ingredients with electric mixer on low speed until smooth. Set aside.
Assemble:
  1. Spread 3/4 of the batter in pan. Spoon tablespoonfuls of filling evenly over batter. Spoon remaining brownie batter over filling. Add a couple of the spoons of filling on top and cut through batter several times with knife for marbled design.
  2. Bake 30 to 40 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean. Cool completely.
Recipe by Baker Street at https://bakerstreet.tv/2011/11/pumpkin-swirl-chocolate-brownies/