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1
Preheat the oven to 350.
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2
Lightly butter a 13-by-9-inch baking dish.
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3
In a small bowl, using an electric mixer, beat the butter with the cream cheese until smooth.
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4
Beat in the sugar, scraping the bowl occasionally.
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5
Beat in the egg, then add the pumpkin puree, vanilla, cinnamon and ginger.
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6
Stir in the flour.
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7
Combine the semisweet chocolate and butter in a medium bowl.
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8
Set the bowl over a saucepan with 1 inch of simmering water and stir occasionally until melted.
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9
In a large bowl, combine the eggs with the sugar, vanilla and salt; set the bowl over the saucepan of simmering water and, using an electric mixer, beat at low speed until blended.
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10
Increase the speed to medium and beat until the mixture is warm to the touch.
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11
Remove from the heat and continue to beat until the mixture is think and fluffy, about 5 minutes.
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12
Using a large rubber spatula, fold in the melted chocolate.
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13
Sift the flour over the warm batter and fold it in just until combined.
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14
Fold in the walnut pieces.
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15
Spread the chocolate batter evenly in the prepared pan.
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16
Using a tablespoon, drop dollops of the pumpkin batter all over the top.
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17
Using the back of a butter knife, swirl the pumpkin batter into the chocolate; don't overdo it or the swirl pattern will be lost.
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18
Bake for about 50 minutes, or until a skewer inserted in the center comes out clean.
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19
Let the brownies cool completely before cutting.
