November 15, 2012

Pumpkin Cream Cheese Cocoa Brownies for the Thanksgiving Children's Table

Thanksgiving is the holiday of peace,
 the celebration of work and the simple life...
a true folk-festival that speaks the poetry of the turn of the seasons,
the beauty of seedtime and harvest, the ripe product of the year
~ and the deep, deep connection of all these things with God.
 ~Ray Stannard Baker (David Grayson)

I try each year, to add something different to the Thanksgiving buffet. This year, with the grandchildren coming, I am adding these Pumpkin Cream Cheese Brownies to the dessert table. Don't you just love to go to someone's home and there is a feast for the eyes. It is evident they have put much effort into making your time together special and festive.

These are scrumptious and easy to prepare the day before Thanksgiving. The combination of chocolate and the swirls of pumpkin cream cheese is just perfect. Display them on a beautiful harvest plate or a napkin lined basket for that rustic look! Enjoy!

1 package (3 oz) cream cheese, softened
1/2 cup canned pumpkin (not pumpkin pie mix)
1 egg
5 T. sugar
1 T. ground cinnamon
1 T. ground nutmeg
1 T. pumpkin pie spice

1 box prepared brownie mix
 (Estelle's used Ultimate Fudge Brownies by Betty Crocker)
1/4 cup vegetable oil
2 tablespoons water
1 egg
½ cup semi-sweet chocolate chips

Heat oven to 350°F. Grease bottom only of 9-inch square pan with  cooking spray. In small bowl, beat all filling ingredients with electric mixer on low speed until smooth. Set aside.

Make brownie batter as directed on box, using 1/4 cup oil, 2 tablespoons water and the egg. Spread 3/4 of the batter in pan. Spoon filling by tablespoonfuls evenly over batter. Spoon remaining brownie batter over filling. Cut through batter several times with knife for marbled design.

Bake 40 to 45 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean. Cool completely. Cut into 4 rows by 4 rows. Store covered in refrigerator.

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