INGREDIENTS

INSTRUCTIONS

1. Make the pumpkin batter: Preheat the oven to 350 F. Lightly butter
a 13-by-9-inch baking dish. In a small bowl, using an electric mixer,
beat the butter with the cream cheese until smooth. Beat in the
sugar, scraping the bowl occasionally. Beat in the egg, then add the
pumpkin puree, vanilla, cinnamon and ginger. Stir in the flour.
2. Make the chocolate batter: Combine the semisweet chocolate and
butter in a medium bowl. Set the bowl over a saucepan with 1 inch of
simmering water and stir occasionally until melted. In a large bowl,
combine the eggs with the sugar, vanilla and salt; set the bowl over
the saucepan of simmering water and, using an electric mixer, beat at
low speed until blended. Increase the speed to medium and beat until
the mixture is warm to the touch. Remove from the heat and continue
to beat until the mixture is thick and fluffy, about 5 minutes. Using
a large rubber spatula, fold in the melted chocolate. Sift the flour
over the warm batter and fold it in just until combined. Fold in the
walnut pieces, if using.
3. Spread the chocolate batter evenly in the prepared pan. Using a
tablespoon, drop dollops of the pumpkin batter all over the top.
Using the back of a butter knife, swirl the pumpkin batter into the
chocolate; don't overdo it or the swirl pattern will be lost. Bake
for about 50 minutes, or until a skewer inserted in the center comes
out clean. Let the brownies cool completely before cutting.
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