Author Notes
Fellow chocoholics, here is an early holiday treat, Double Dark Chocolate Brownie with Cream Cheese-Pumpkin Swirl. It will sure fix a chocolate craving as you take a bite, toothsome oozing chocolate comes with every bite. That’s the way to start the holiday spirit.
This treat is certainly a healthy one with the combination of the 10-Grain or 9-Grain Flour Blend and reduced fat cream cheese, so indulged if you may. Posted on November 14, 2013 @
—thechewinn-nova.com
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Ingredients
- Chocolate Brownie:
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baking spray for baking pan
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2
sticks unsalted butter
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2
cups sugar
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1
cup Double Dutch Dark Cocoa
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1
tsp salt
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1
tsp baking powder
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1
tsp espresso roast
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1
Tbsp vanilla extract
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1/2
10-Grain Flour Blend (whole wheat, rye, triticale, oat, corn, soy, barley, brown rice, millet, and flaxseed) OR 9-Grain Flour Blend
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1/2
cup all-purpose flour
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2
cups (12 oz) bittersweet chocolate chips
- Cream Cheese-Pumpkin Batter:
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1-1/2
box (8 oz box) reduced fat cream cheese
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1
cup sugar
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1
cup pumpkin puree (not pumpkin pie mix)
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3
large eggs
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2
tsps grd cinnamon
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2
tsps pumpkin spice
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1/2
tsp grd nutmeg
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1
tsp grd ginger
Directions
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For Brownie:
Preheat the oven to 350°F. Lightly grease a 9" x 13" pan with baking spray.
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In a large saucepan, melt the butter, add the sugar and stir, cooking until the mixture is smooth and shiny. Remove the mixture from heat.
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Add Double Dutch Dark Cocoa, salt, baking powder, espresso and vanilla.
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Whisk 4 eggs, add to the mixture, stir, then add the flour and mix on low speed.
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Add the chips and mix.
Place half of the mixture to the prepared pan.
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For Cream Cheese Topping:
Meanwhile beat the cream cheese until cheese is smooth at medium speed.
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Add sugar and pour the pumpkin puree into the cream cheese and mix on low speed.
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Whisk the eggs, add to the pumpkin mixture including cinnamon, pumpkin spice, grd nutmeg and grd ginger.
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Pour the remaining brownie batter into the pumpkin mixture and swirl.
Add to the prepared pan.
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Bake for 40-45 minutes, or until the tester inserted into the center comes out clean.
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Take out from oven and run a butter knife on the edges. Let it cool completely before cutting.
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