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¼ cup cream cheese, softened

¼ cup pureed pumpkin

¼ cup granulated sugar

1 large egg

½ teaspoon vanilla extract

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg


10 ounces bittersweet chocolate

1 cup (2 sticks) unsalted butter

1¼ cups all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

1½ cups granulated sugar

3 large eggs

2 teaspoons vanilla extract

For swirl: Using electric mixer on medium speed, beat cream cheese, pumpkin and ¼ cup sugar in bowl until well-blended and smooth. Add 1 egg; beat well. Mix in ½ teaspoon vanilla, cinnamon and nutmeg. Cover and refrigerate until ready to use.

For brownies: Preheat oven to 350 degrees. Grease 9-inch square baking pan. Place chocolate and butter in microwave-safe bowl; heat in microwave in 30-second increments until butter is melted and chocolate melts when stirred. Stir until blended; set aside to cool slightly.

In separate bowl, whisk together flour, baking powder and salt; set aside. In large separate bowl, beat 1½ cups sugar, 3 eggs and 2 teaspoons vanilla until well-blended.

Add chocolate-butter mixture; mix until combined. Gradually add flour mixture, beating just until combined. Transfer batter to prepared pan. Using teaspoon, drop swirl mixture over top of batter. Using knife, swirl mixture deeply through brownie batter.

Bake 35 to 40 minutes or until toothpick inserted in center comes out with moist crumbs. Cool completely in pan on wire rack.

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