Chocolate Pumpkin Brownies - unsalted butter

Method

• Preheat the oven to 350.
• Lightly butter a 13-by-9-inch baking dish.
• In a small bowl, using an electric mixer, beat the butter with the cream cheese until smooth.
• Beat in the sugar, scraping the bowl occasionally.
• Beat in the egg, then add the pumpkin puree, vanilla, cinnamon and ginger.
• Stir in the flour.
• Combine the semisweet chocolate and butter in a medium bowl.
• Set the bowl over a saucepan with 1 inch of simmering water and stir occasionally until melted.
• In a large bowl, combine the eggs with the sugar, vanilla and salt; set the bowl over the saucepan of simmering water and, using an electric mixer, beat at low speed until blended.
• Increase the speed to medium and beat until the mixture is warm to the touch.
• Remove from the heat and continue to beat until the mixture is think and fluffy, about 5 minutes.
• Using a large rubber spatula, fold in the melted chocolate.
• Sift the flour over the warm batter and fold it in just until combined.
• Fold in the walnut pieces.
• Spread the chocolate batter evenly in the prepared pan.
• Using a tablespoon, drop dollops of the pumpkin batter all over the top.
• Using the back of a butter knife, swirl the pumpkin batter into the chocolate; don't overdo it or the swirl pattern will be lost.
• Bake for about 50 minutes, or until a skewer inserted in the center comes out clean.
• Let the brownies cool completely before cutting.