Pumpkin Brownies

This spring my hubs had a training in Tennessee for work and was gone from Sunday until Saturday. Well, dang it all, I missed him just a little bit! :) So, the day that he was flying home I decided to make up some sweet treats to welcome him through the door. I had just made a bunch of refrigerator oatmeals (recipes coming!) and one included pumpkin so I had a big can of pumpkin sitting in the fridge waiting for me to do something with it. Well, I decided the time was right to try these pumpkin brownies and also this pumpkin coffee cake (recipe will follow soon!). These were super yummy and I was glad that I cut them quite small or I would have been gorging myself! :) The kids each had 2 when they came home from snack and had to be beat off with a stick to keep them from having more!! I think they were a hit... I was extra careful about overbaking them and while my knife came out clean showing they were done, I think that I would have liked them cooked a little bit longer. So, make sure you check them carefully for doneness! Enjoy!!



Pumpkin Brownies
(recipe found on pinterest via mybakingaddiction.com)

4 ounces unsweetened chocolate, chopped
3/4 cup butter, cut into cubes
1 1/4 cups sugar
3 eggs
1 teaspoon vanilla
1/4 teaspoon salt
1 cup flour

Pumpkin Swirl
4 ounces cream cheese, softened
1/2 cup pumpkin puree
1/4 cup sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon vanilla

Ganache
4 ounces semisweet chocolate, chopped
1/2 cup heavy cream

Preheat oven to 350. Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray. Microwave chocolate and butter in a large microwave-safe bowl at medium (50% power) for 3-4 minutes or until butter is melted. While the chocolate is melting, prepare the pumpkin layer. In a medium bowl, combine cream cheese, pumpkin puree, sugar, pumpkin pie spice and vanilla. Beat with an electric mixer well combined and smooth. Set aside. Once the butter is melted, remove the bowl from the microwave and stir until chocolate is melted. Whisk in sugar, eggs, vanilla and salt. Gradually add in flour; stir until just combined. Spread 3/4 the batter into prepared pan. Spoon pumpkin filling by tablespoonfuls evenly over batter. Spoon remaining brownie batter over filling. Use a knife or wooden skewer to cut through the batter several times in different directions to create a swirled pattern. Bake for 30-35 minutes. Remove to cooling rack to cool completely. Before serving, prepare the ganache. To make the ganache, pour the chopped chocolate into a medium mixing bowl, set aside. Pour the heavy cream into a microwave safe measuring cup and microwave on high for about 1 minute or until bubbles begin to form on the surface. Take care to not overheat because the cream will boil over. Pour the hot cream over the chocolate and allow it to sit for about 3 minutes. Use a small whisk to combine the mixture into a smooth chocolate glaze. Spoon the ganache over the brownies. (I like a thicker ganache, so next time I would try using only 1/4 cup of heavy cream so that it is not quite as runny.)