Happy Thanksgiving all! I’m sure that you’re knee deep in preparations but I couldn’t resist posting one last “Thanksgiving-y” recipe. I’ve had this idea running around in my head for awhile now. It involved brownies topped with a pumpkin and cream cheese swirl. Yesterday afternoon I finally had the opportunity to try them out. I was so pumped, thinking about how good they were going to be! I had pulled some cream cheese out of the fridge a couple of hours before so it was nice and softened. I started melting some chocolate and butter together (really can’t go wrong there!) and then began pulling the rest of the ingredients out of the cupboard. Which is when I realized I was completely out of sugar! A travesty! I was also without a vehicle yesterday, so know quick run to the store was an option. Not that dragging my 4 kids out to the store would have been a desirable option anyway:-)
I was at the point of no return people. I had gone too far to turn back. Well, not really, but I wanted those brownies! So I subbed a mix of brown sugar and powdered sugar for the sugar. My rational? Yeah, I didn’t really have one. I didn’t think that either one would really work ideally as a replacement so I used both!
And you know what? These are really good! They don’t really seem like a brownie to me, which is why I called them a “brownie bar”. They are an interesting cross between cakey and fudgy and the pumpkin cream cheese swirl is delicious. I would be interested to see how they are with white sugar, but these are definitely delicious in their own right!
Pumpkin Cream Cheese Swirl Brownie Bars
- 6 oz unsweetened baking chocolate
- 12 tbsp. (1 1/2 sticks) butter
- 5 large eggs
- 2 tsp. vanilla extract
- 1/2 tsp. salt
- 2 1/2 cups sugar*
- 1/3 cups light corn syrup
- 1 1/3 cups flour
- 1 pkg. cream cheese, softened
- 1/2 cup pumpkin
- 1/3 cup brown sugar
- 1/2 tsp. cinnamon