Gingerbread Brownies with Pumpkin Swirl

These extremely moist gingerbread and pumpkin brownies are great for Fall weekends and harvest celebrations. From my book, Sassy Cookies.

Gingerbread Brownies with Pumpkin Swirl
Makes 20 brownies

Brownie Base
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
8 tablespoons (1 stick) unsalted butter, room temperature
6 ounces bittersweet chocolate, chopped
1 cup packed dark brown sugar
1/2 cup dark molasses
2 teaspoons pure vanilla extract
4 large eggs, room temperature

Pumpkin Filling
1 cup solid pack pureed pumpkin
3 tablespoons heavy cream
1/4 teaspoon cardamom
1/4 teaspoon ground nutmeg

Preheat oven to 350F.
Line 9 x 13-inch baking pan with foil paper, allowing 2 inches to hang over the sides. Cut parchment to fit the bottom of pan. Lightly butter parchment; set aside.

Sift together flour, baking powder, salt, and spices. Set aside.

In the top of a double boiler, set over simmering water, melt butter and bittersweet chocolate. Stir constantly, until chocolate and butter are fully combined and mixture is smooth. Remove from heat. Cool about 5 minutes. Add brown sugar, molasses, and vanilla. Mix thoroughly until smooth. Whisk in eggs, one at a time. Whisk flour mixture, in thirds, into chocolate mixture, until fully incorporated.

Prepare pumpkin filling. In a medium-sized bowl, combine pureed pumpkin, heavy cream, and spices. Mix until thoroughly combined. Set aside.

Pour 1/2 of the brownie base into the bottom of the prepared pan. Smooth top. Using a spoon, drop the pumpkin filling on top of the batter in dollops. Pour the remaining brownie base over the pumpkin filling. Carefully swirl with a knife to create a marble pattern. Do not over mix.
Bake for 50 to 60 minutes, until center is raised and firm to touch. Sides will pull away from pan slightly. Cool in the pan, placed on a wire rack. Cut into 20 squares.

Store at room temperature for up to 5 days.

Baker’s Note: For a slightly sweeter cookie, substitute semi-sweet chocolate for the bittersweet chocolate in the brownie base.