“Life starts all over again when it gets crisp in the fall” F. Scott Fitzgerald
Perfect crisp fall Sundays call for open windows, chili with jalapeño corn bread and pumpkin swirl brownies followed by laziness on the couch next to the fireplace. For me it’s a perfect way to spend a day a with the family. It was a nice change of pace. The entire weekend was much needed filled with great time with the whole family.
I love when the whole family gets together. The 16 of us are close and this time of the year the birthdays celebrations happen more than any other. I’m glad we all love each other otherwise it would feel more like a burden. On Saturday we went to a hibachi steakhouse to celebrate my birthday, which happens to be tomorrow. Hibachi has somehow become a favorite spot for Briana, Kurt and I to have our birthdays at. It’s a ton of fun, especially with all 16 of us.
I figured adding a nice pumpkin scent to the house would not hurt so on Sunday I also baked.
Fudgy gooey moist brownies are my absolute favorite and I had a great time baking it with my girls. Briana and my little cousin helped me in the kitchen. One cracked the eggs, the other did all the mixing and I provided instructions. Kurt, who was completely absorbed into his favorite video game would pop into the kitchen to do the taste testing and provide his stamp of approval every step of the way.
The topping is a sweet mixture of cream cheese, pumpkin puree, sugar and eggs. A cheesecake on top on a brownie is pure perfection. A warm brownie topped with vanilla ice cream is a perfect dessert on a crisp fall afternoon. The pumpkin cream cheese topping simply takes it to a whole new level. You’ll just have to try it for yourself but there is no doubt in my mind that you will love it as much as we all did.
- 1 (3oz) package low fat cream cheese, softened
- ½ cup canned pumpkin
- 1 egg
- ¼ cup sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 4 oz unsalted butter, brought to room temperature
- 7 oz bittersweet chocolate, melted
- 1 cup sugar
- ¼ tsp salt
- 1 tbsp cocoa powder
- 2 eggs
- 2 tbsp warm water
- ¼ cup espresso
- ⅔ cup flour
- Preheat oven to 350 degrees.
- In a small bowl using a hand mixer beat all the topping ingredients until smooth. Set aside.
- In a separate bowl beat butter and sugar until smooth. Add eggs, espresso and warm water. Stir in melted chocolate and salt.
- Add flour and mix until the batter is smooth.
- Oil a baking dish and line it with parchment paper. Pour the brownie mixture and spread evenly. Top with the pumpkin topping by spoonfuls unevenly across. Using a tooth pick swirl the pumpkin topping into the brownie mixture creating a marble design.
- Bake 45-50 minutes. The brownie should be slightly wet inside.
- Allow to cool and set.