Swirled Orange Pumpkin Brownies

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.