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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
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An adaptation of a Bert Green recipe by Beth Hensperger I found in local newspaper. Ingredients:
1/2 cup butter, softened |
1 cup firmly packed brown sugar |
1 large egg |
1 1/2 teaspoons vanilla extract (divided) |
1 cup all-purpose flour |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
1/4 teaspoon ground cloves |
1/4 teaspoon salt |
3/4 cup canned pumpkin |
1/2 cup chopped pecans |
1/4 cup cream cheese, softened (2 ounces) |
2 tablespoons sugar |
1 egg yolk |
1 tablespoon heavy cream |
purchased caramel sauce |
whipped cream or vanilla ice cream |
Directions:
1. Preheat oven to 350 degrees.
2. Butter and flour an 8-inch square glass baking dish.
3. With electric mixer; beat butter and brown sugar until smooth and fluffy.
4. Add whole egg and 1 teaspoon vanilla.
5. Add flour, baking powder, spices and salt.
6. Add pumpkin, beat well, then add pecans.
7. Batter will be thick.
8. Spread batter into pan.
9. Beat together cream cheese, 2 tablespoons sugar, egg yolk, heavy cream, and remaining 1/2 teaspoon vanilla until smooth.
10. Drop by spoonfuls over batter.
11. Using small knife, gently swirl cream cheese mixture to create a marble pattern.
12. Bake in center of oven until tester inserted into center comes out clean, 35 to 40 minutes.
13. Let pan rest on rack until brownies are just warm.
14. Serve warm squares with a drizzle of warm caramel sauce and a spoonful of whipped cream or vanilla ice cream.
15. If not serving immediately, cover with foil and let stand at room temperature for up to one day.
16. Reheat in a 300 degree oven for 15 minutes before serving to serve warm.
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