Chocolate Pumpkin Brownies

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Chocolate Pumpkin BrowniesMakes: 36 servings Prep: 30 minutesBake: 325°F 1 hour

• 3 ounces cream cheese, softened
• 1 tablespoon butter, softened
• 1/2 cup sugar
• 1 egg
• 1 cup canned pumpkin
• 1 teaspoon vanilla
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 tablespoon all-purpose flour
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 6 ounces unsweetened chocolate, chopped
• 3/4 cup butter, cut up
• 2 1/4 cups sugar
• 4 eggs
• 1/4 cup milk
• 2 teaspoons vanilla
• 3/4 cup coarsely chopped walnuts, toasted (optional)

Preheat oven to 325 degrees F. 
Line a 13x9x2-inch baking pan with foil,extending foil over the edges of the pan. Grease the foil; set pan aside.
In a medium mixing bowl beat cream cheese and the 1 tablespoon butter with anelectric mixer on medium to high speed for 30 seconds. Add the 1/2 cup sugar.Beat until well combined, scraping sides of bowl occasionally. Beat in 1 egg,the pumpkin, 1 teaspoon vanilla, the cinnamon, and ginger until combined. Stirin the 1 tablespoon flour. Set aside.
In a small bowl stir together the 1-1/4 cups flour, the baking powder, andsalt; set aside.
In a large saucepan combine the chocolate and 3/4 cup butter. Cook and stirover low heat until melted and smooth. Remove from heat. Gradually add the 2-1/4cups sugar, beating with an electric mixer on low speed just until combined.Add the 4 eggs, one at a time, beating well after each addition. Beat in milkand the 2 teaspoons vanilla. Gradually beat in flour mixture just untilcombined.
Spread chocolate mixture evenly in the prepared pan. Spoon cream cheese mixturein several mounds on top of the chocolate batter. Using a narrow metal spatula,gently swirl the cream cheese mixture into the chocolate batter. If desired,sprinkle with walnuts.
Bake about 60 minutes or until center is just set when pan is gently shaken.Cool in pan on a wire rack. Use foil to lift uncut brownies out of pan. Cutinto brownies.
Layer brownies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days.