Pumpkin-swirl brownies

Step 1/6

• 20⅞ g flour
• ⅛ tsp baking powder
• ⅛ tsp salt
• 83⅓ g semisweet chocolate
• butter for greasing

• oven
• aluminum foil
• cutting board
• knife
• square or rectangular baking pan

Preheat oven to 175°C/350°F. Line a square baking pan with aluminum foil, letting some hang over the sides, and grease the foil with butter. Whisk together flour, baking powder, and salt. Roughly chop chocolate.

Step 2/6

• 21⅔ g butter

• medium saucepan
• large mixing bowl

Melt butter and chocolate over a double boiler, stirring occasionally, until combined. Do not stir too much, or the chocolate will seize and lose its shine.

Step 3/6

• 33⅓ g sugar
• ½ eggs
• ⅛ tsp vanilla extract

• rubber spatula

Remove chocolate from heat and let cool for approx. 1 min., then stir in sugar. Beat in eggs and vanilla extract.

Step 4/6

Fold in flour mixture, then transfer batter to prepared pan.

Step 5/6

• 13⅓ g cream cheese
• 10 g canned pumpkin purée
• ⅛ egg
• ½ tsp sugar
• ⅛ tsp ground cinnamon
• ⅛ tsp ground nutmeg

• mixing bowl
• hand mixer with beaters

Beat cream cheese until light and fluffy, then add pumpkin purée, egg, sugar, and spices, and mix until combined.

Step 6/6

• wooden spoon (optional)
• toothpick

Dollop pumpkin mixture over brownie batter about half a thumb’s length apart. Use your finger or the handle of a wooden spoon to swirl pumpkin mixture through brownie batter in large figure-8 movements. Bake at 175°C/350°F for approx. 40 min., or until brownies start to pull away from the edges and the center is set. A toothpick inserted into the center should come out with a few moist crumbs. Let brownies cool completely, then carefully lift them out of the pan using the aluminum foil overhang. Cut into squares and enjoy!

Enjoy your meal!