Well hello! I just got a camera so I might be able to post more (don't cross your fingers).I always feel bad about posting when I don't have any picutres, it is just way more fun to read a blog post that actually has pictures to explain what my words are failing to do.
Wellllllll, anyway last night I made some pumpkin swirl brownies, they did not turn out as amazingly beuatiful as I was expecting, I think that I put too much backing poweder in them. They were still really yummy anways.
Start with a 9x13 pan.
The recipe that I used said to put foil on the pan, I just decided to play it safe and follow the recipe for once.
Put three ounces of cream cheese and one tablespoon butter. Whip it up until it is all smoth.
Add one half cup sugar and mix well.
Mix in one cup canned pumpkin, one egg, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger (we didn't have any ginger, I used 1 teaspoon cinnamon so it still had good flavor and it turned out fine)
Mix it all up and put it in a seprate bowl and wash out your mixer.
Put six ounces of bittersweet chocolate and 3/4 cup butter and melt it all.
Put the chocolate butter into the mixer and add 2 1/4 cups sugar, mix well.
Add four eggs, one at a time, mix well after each egg. Add 1/4 cup milk and 2 teaspoons vinalla
I don't have a picture of this but add 1 1/4 cup flour 3/4 teaspoon baking powder and 1/2 teaspoon salt. Pour the chocolate stuff in the pan.
Drop in the pumpkin stuff.
Swirl the pumpkin into the chocolate with a butter knife. DO NOT overswirl.
Bake on 325 for 60 minutes, I put mine in for and hour and 20 minuets. This picture was taken after people got a couple samples :). As you can see it is kind of crumbly on top, but the inside is really yummy and moist.
Enjoy!!!
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