For the Brownies
2 sticks unsalted butter, at room temperature
1 1/4 cups sugar
1 teaspoon vanilla
2 cups flour
1/2 cup cocoa powder
1/4 teaspoon salt
For the Pumpkin Swirl
4 ounces cream cheese, at room temperature
1/4 cup sugar
1/2 cup pumpkin puree
1 teaspoon pumpkin pie spice
Preheat the oven to 350º F. Spray a 9 x 13 baking pan with cooking spray and set aside.
In the bowl of a stand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add in the vanilla. In a small bowl whisk together the flour, cocoa powder and salt. Add the dry ingredients to the mixer in a few additions, until just combined. Spread the batter evenly into the prepared pan.
In a medium bowl, beat the cream cheese and sugar together until smooth. Add the pumpkin puree, egg, and pumpkin pie spice and mix until well combined. Drop spoonfuls of the pumpkin batter onto the brownie batter in the pan. Use a knife to gently swirl the pumpkin batter into the brownie batter using a figure-eight pattern.
Bake the brownies for 20 to 25 minutes, or until a cake tester or toothpick inserted into the center of the brownies comes out clean. Allow the brownies to cool completely before cutting. Store any leftovers in an airtight container.
Published on Milk Means More - United Dairy Industry of Michigan (http://www.milkmeansmore.org.)
Recipe by Sarah Bates of The Chef Next Door
This was printed in the October 30, 2016 - November 12, 2016 edition