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1
Preheat oven to 325F.
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2
Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan.
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3
Grease the foil; set pan aside.
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4
In a medium mixing bowl beat cream cheese and the 1 tablespoon butter with an electric mixer on medium to high speed for 30 seconds.
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5
Add the 1/2 cup sugar.
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6
Beat until well combined, scraping sides of bowl occasionally.
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7
Beat in 1 egg, the pumpkin, 1 teaspoon vanilla, the cinnamon, and ginger until combined.
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8
Stir in the 1 tablespoon flour.
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9
Set aside.
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10
In a small bowl stir together the 1 1/4 cups flour, the baking powder, and salt; set aside.
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11
In a large saucepan combine the chocolate and 3/4 cup butter.
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12
Cook and stir over low heat until melted and smooth.
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13
Remove from heat.
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14
Gradually add the 2 1/4 cups sugar, beating with an electric mixer on low speed just until combined.
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15
Add the 4 eggs, one at a time, beating well after each addition.
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16
Beat in milk and the 2 teaspoons vanilla.
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17
Gradually beat in flour mixture just until combined.
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18
Spread chocolate mixture evenly in the prepared pan.
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19
Spoon cream cheese mixture in several mounds on top of the chocolate batter.
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20
Using a narrow metal spatula, gently swirl the cream cheese mixture into the chocolate batter.
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21
If desired, sprinkle with walnuts.
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22
Bake about 60 minutes or until center is just set when pan is gently shaken.
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23
Cool in pan on a wire rack.
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24
Use foil to lift uncut brownies out of pan.
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25
Cut into brownies.
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26
To Store: Layer brownies between sheets of waxed paper in an airtight container; cover.
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27
Store in the refrigerator for up to 3 days.
