Chocolate Pumpkin Brownies

Directions

1. 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 till smooth. Beat in the sugar, scraping the bowl occasionally. Beat in the egg, then add in the pumpkin puree, vanilla, cinnamon and ginger. Stir in the flour.
2. 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 till melted. In a large bowl, combine the Large 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 till blended. Increase the speed to medium and beat till the mix is hot to the touch. Remove from the heat and continue to beat till the mix is thick and fluffy, about 5 min. Using a large rubber spatula, mix in the melted chocolate. Sift the flour over the hot batter and fold it in just till combined. Mix in the walnut pcs, if using.
3. 3. Spread the chocolate batter proportionately in the prepared pan. Using a Tbsp., drop dollops of the pumpkin batter all over the top.
4. Using the back of a butter knife, swirl the pumpkin batter into the chocolate; do not overdo it or possibly the swirl pattern will be lost. Bake for about 50 min, or possibly till a skewer inserted in the center comes out clean. Let the brownies cold completely before cutting.