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Categories:
cream cheese sugar egg pumpkin ground cinnamon nutmeg vanilla butter cornstarch cocoa powder kosher salt chocolate sugar vanilla eggs
Viewed: 50 - Published at: 4 years agoIngredients
- 8 ounces For Cream Cheese swirl: Cream cheese, room temperature
- 1/4 cup Sugar
- 1 Large egg, room temperature
- 1/2 cup Canned pumpkin
- 1 teaspoon Ground cinnamon
- 1/4 teaspoon Nutmeg
- 1/4 teaspoon Vanilla extract
- 6 tablespoons For Brownie: Unsalted butter
- 1/4 cup Cornstarch
- 1/4 cup Unsweetened cocoa powder
- 1/2 teaspoon Kosher salt
- 9 ounces Semisweet chocolate, coarsely chopped
- 1 cup Sugar
- 1 teaspoon Vanilla Extract
- 3 Large eggs, room temperature
Method
- Make the cream cheese swirl (First 7 ingredients: Cream cheese to vanilla extract): Using an electric mixer on high speed, beat cream cheese and sugar in a large bowl until smooth. Add egg, pumpkin. spices, and vanilla and beat until smooth.
- Make the brownies (Last 8 ingredients: Unsalted butter to Large eggs) : Preheat oven to 350°F. Butter baking pan and line with 2 overlapping layers of parchment, leaving a 2" overhang on all sides. Butter parchment. Whisk cornstarch, cocoa powder, and salt in a small bowl. Combine chocolate and 6 Tbsp. butter in a large heatproof bowl set over a pot of barely simmering water, stirring occasionally, until butter and chocolate are melted and smooth. Remove from heat, then stir in sugar and vanilla. Whisk in eggs, one at a time, then whisk in cornstarch mixture until smooth, about 1 minute. Transfer batter to prepared pan. Dollop cream cheese mixture over batter, then swirl into batter with a knife or spatula. Bake brownies until a toothpick inserted into the center comes out with a few moist crumbs attached, about 30 minutes. Transfer pan to a wire rack and let cool completely. Using parchment overhang, transfer brownies to a cutting board. Cut into 4 pieces lengthwise, then 4 pieces crosswise to make 16 bars.
