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Pumpkin Brownies and Caramel Sauce

Pumpkin Brownies and Caramel Sauce

Pumpkin Brownies and Caramel Sauce


1 Stick unsalted butter

1 Cup brown sugar

1 Large egg

1 1/2 Teaspoon vanilla

1 Cup flour

1 Teaspoon baking powder

3/4 Teaspoon cinnamon

1/4 Teaspoon Ginger

1/8 Teaspoon cloves

1/4 Teaspoon salt

3/4 Cup pumpkin

1/2 Cup pecans

1/4 Cup cream cheese

2 Tablespoon sugar

1 Egg yolk

2 Teaspoon whipping cream

Vanilla ice cream

Caramel sauce


Preheat oven to 350F. Butter and flour 8 square glass baking dish. Using electric mixer beat butter in large bowl.  Gradually add brown sugar and beat until well blended about 2 minutes. Add 1 egg and 1 Teaspoon of vanilla and salt and beat until well mixed. Beat in pumpkin. Stir in nuts. Spread batter in prepared pan. (The batter will be very thick.) Mix cream cheese, 2 Tablespoon sugar, egg yolk, cream cheese and remaining vanilla in a bowl to blend.  Drop cream cheese mixture by heaping tbsp. atop of batter. Using small knife gently swirl cream cheese mixture into batter; creating a swirl pattern. Bake until tester comes out clean, about 35 minutes. Cut warm brownies into squares. Arrange on plates. Top with scoop of ice cream. Drizzle with caramel sauce. Yield 10 servings.





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Feature Recipe


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