Pumpkin Brownies With Chocolate Ganache

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   1.

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   Preheat oven to 350 degrees.

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   Line an 8x8 inch baking pan with foil and spray with nonstick cooking spray.

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   2.

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   Microwave chocolate and butter in a large microwave-safe bowl at medium (50% power) for 3-4 minutes or until butter is melted.

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   While the chocolate is melting, prepare the pumpkin layer.

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   In a medium bowl, combine cream cheese, pumpkin puree, sugar, pumpkin pie spice and vanilla.

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   Beat with an electric mixer well combined and smooth.

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   Set aside.

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    3.

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    Once the butter is melted, remove the bowl from the microwave and stir until chocolate is melted.

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    Whisk in sugar, eggs, vanilla and salt.

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    Gradually add in flour; stir until just combined.

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    4.

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    Spread 3/4 the batter into prepared pan.

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    Spoon pumpkin filling by tablespoonfuls evenly over batter.

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    Spoon remaining brownie batter over filling.

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    Use a knife or wooden skewer to cut through the batter several times in different directions to create a swirled pattern.

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    Bake in preheated oven for 30-35 minutes - do not overbake.

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    5.

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    Remove to cooling rack to cool completely.

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    Before serving, prepare the ganache.

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    6.

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    To make the ganache, pour the chopped chocolate into a medium mixing bowl, set aside.

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    Pour the heavy cream into a microwave safe measuring cup (Pyrex) and microwave on high for about 1 minute or until bubbles begin to form on the surface.

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    Take care to not overheat because the cream will boil over.

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    Pour the hot cream over the chocolate and allow it to sit for about 3 minutes.

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    Use a small whisk to combine the mixture into a smooth chocolate glaze.

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    Spoon the ganache over the brownies.

* Per serving · 4 servings · Values may vary.