Swirled Orange Pumpkin Brownies
"Modified Recipe by Cathy Pollak for NoblePigdotcom."
Original is 36 servings
Ingredients
Nutritional
- Serving Size: 1 (309.3 g)
- Calories 445.1
- Total Fat - 19.1 g
- Saturated Fat - 5.2 g
- Cholesterol - 48 mg
- Sodium - 181.8 mg
- Total Carbohydrate - 62.9 g
- Dietary Fiber - 0.1 g
- Sugars - 48.4 g
- Protein - 6.5 g
- Calcium - 190.3 mg
- Iron - 1.1 mg
- Vitamin C - 384 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 325F.
Step 2
Line a 13 x 9 baking pan with aluminum foil or parchment paper, letting the it hang over the edges of the pan. Spray foil or paper with cooking spray and set aside.
Step 3
Mix cream cheese and 1 tablespoon of butter in the bowl of your stand mixer until creamy.
Step 4
Add 1/2 cup sugar and mix well.
Step 5
Beat in one egg, the pumpkin, orange extract, and optional orange zest. Set aside.
Step 6
In another bowl, combine flour, baking powder and salt. Set aside.
Step 7
In a large saucepan, over low heat, combine remaining 3/4 cup butter and chocolate. Stir constantly until melted. Remove from heat.
Step 8
With a hand-held mixer, in the same pot, beat in remaining 4 eggs and remaining 2-1/4 cups sugar. Continue beating in milk and vanilla.
Step 9
Beat in flour mixture until fully combined.
Step 10
Pour chocolate mixture into foiled and greased pan.
Step 11
Spoon cream cheese mixture into several blobs (about 6) on top of the chocolate.
Step 12
Using a butter knife, swirl cream cheese mixture into chocolate batter.
Step 13
Bake for about 60-65 minutes, or until center is set. Cool completely on a wire rack.
Step 14
Cover pan with plastic wrap and place in the fridge overnight.
Step 15
Use foil to lift uncut brownies out of the pan. Cut into 36 squares.
Step 16
Press walnut halves into top of brownie squares, if desired.
Tips
- Foil or parchment paper.
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