Foodie Fridays: Marbled Chocolate-Pumpkin Brownies

Just because Halloween is over doesn't mean that my love affair with all things pumpkin must end.  After all, Thanksgiving will be here before you know it, and pumpkin pie is not the only way to bring this wonderful fruit to the table!  Children in particular might be even more inclined to feast upon these Marbled Chocolate-Pumpkin Brownies instead, because everyone knows that all things tastes better with chocolate (you did know that, right?).  They would also make a great after-school snack at any time of the year.  This recipe makes a lot of brownies, so plan on sharing some with others, which is what the Thanksgiving season is all about!

Marbled Chocolate-Pumpkin Brownies

Pumpkin Layer:
  3 oz. cream cheese, softened
  1 T. butter, softened
  1/2 C. sugar
  1 egg
  1 C. pumpkin puree
  1 tsp. vanilla
  1/2 tsp. cinnamon
  1/4 tsp. ginger
  1 T. flour

Chocolate Layer:
  1 1/4 C. flour
  3/4 tsp. baking powder
  1/2 tsp. salt
  6 oz. unsweetened chocolate, chopped
  3/4 C. butter, cubed
  2 1/4 C. sugar
  4 eggs
  1/4 C. milk
  2 tsp. vanilla

Topping:
  3/4 C. coarsely chopped walnuts, toasted (optional)

Line a 9x13-inch baking pan with foil.  Grease the foil and set aside.

For the pumpkin layer, beat the cream cheese with the butter, then add the 1/2 C. sugar and continue beating until well combined.  Beat in the next five ingredients until smooth.  Stir in the flour and set aside.

For the chocolate layer, combine the flour with the baking powder and salt in a small bowl.  Put the chopped chocolate and cubed butter in a large saucepan.  Cook and stir over low heat until melted and smooth.  Remove from the heat and gradually beat in the sugar just until combined.  Add the eggs, one at a time, beating well after each addition.  Beat in the milk and vanilla.  Gradually blend in the flour mixture just until combined.

Spread the chocolate mixture evenly in the prepared pan.  Spoon the pumpkin mixture in several mounds on top.  Using a narrow metal spatula, gently swirl the pumpkin mixture into the chocolate layer.  Sprinkle with chopped toasted walnuts, if desired.

Bake at 325 degrees for one hour, or until the center is just set when the pan is gently shaken (do not overbake).  Remove from the oven and cool in the pan on a wire rack.  Use the foil to lift the brownies out of the pan, then cut into squares.  Makes 36 brownies.

Note: Layer the brownies between sheets of waxed paper in a covered container.  Store them in the refrigerator for up to three days.