Mmmm Mmmm Monday: Marbled Chocolate Pumpkin Brownies

I absolutely LOVE the fall...it means I get to bake with pumpkin! Pumpkin bread, pumpkin chocolate chip cookies. You name it- we love it!

I found this recipe on BHG.com and knew right away I had to try it fast. I baked a batch up last night and they're all gone today!

Now, this isn't something you can just throw together real quick...this is brownies made from scratch, so be sure to give yourself about 30 minutes for prep time. And then they bake for an hour.

Here's what you need:

3 oz cream cheese, softened

1 Tbsp butter, softened

1/2 cup sugar

1 egg

1 cup canned pumpkin

1 tsp vanilla

1/2 tsp ground cinnamon

1/4 tsp ground ginger

1 Tbsp all-purpose flour

1 and 1/4 cups all-purpose flour

3/4 tsp baking powder

1/2 tsp salt

6 oz unsweetened baking chocolate, chopped

3/4 cup butter (1 and a half sticks) cut up

2 and 1/4 cups sugar

4 eggs

1/4 cup milk

2 tsp vanilla

Preheat oven to 325*. Line a baking pan (or a regular raised-side cookie sheet) with foil, folding foil over the edges of the pan. Grease the foil and set pan aside.

In a medium mixing bowl beat the cream cheese and 1 Tbsp butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup suger. Beat until combined. Beat in 1 egg, the pumpkin, 1 tsp vanilla, cinnamon and ginger until combined. Stir in the 1 Tbsp flour. Set aside.

In a small bowl, stir together the 1 and 1/4 cups flour, the baking powder and salt; set aside.

In a large saucepan combine the chocolate and 3/4 cup butter. Cook & stir over low heat until melted and smooth. Remove from heat. Gradually add the 2 and 1/4 cups sugar, beating with an electric mixer on low speed until just combined. Add the 4 eggs, one at a time, beating well after each egg. Beat in milk and the 2 tsp vanilla. Gradually beat in flour mixture until just combined.

Spread chocolate mixture evenly in the prepared pan. Pour cream cheese/pumpkin mixture over the top of the chocolate batter. Using a butter knife, gently swirl the cream cheese/pumpkin mixture through the chocolate batter.

Bake 60 minutes or until center is just set when pan is gently shaken.

Cool in pan on a wire rack. Use foil to lift brownies out of pan, and then cut.

Makes 36 brownies. (Or 30 if you cut them a little bigger like I did :) ).