Pumpkin Cheesecake Swirl Brownies

Makes 1 (9- by 13-inch pan ).

Note: Stir any remaining pumpkin purée into your oatmeal or yogurt. From Kim Ode.

• 1 c. chopped pecans

• 8 oz. cream cheese (not light or low-fat), room temperature

• 5 tbsp. granulated sugar

• 1 c. pumpkin purée (from a 15-oz. can)

• 6 eggs, divided

• 2 tsp. vanilla extract, divided

• 1 3/4 c. flour, divided

• 1 1/2 tsp. cinnamon

• 1/2 tsp. ground ginger

• 1 c. (2 sticks) unsalted butter

• 4 oz. unsweetened chocolate, roughly chopped

• 1 1/2 c. brown sugar (light or dark)

• 1/2 tsp. baking powder

• 1/4 tsp. salt

Directions

Lightly toast pecans in a dry sauté pan until fragrant.

Preheat oven to 350 degrees. Line a 9- by 13-inch pan with parchment paper or greased aluminum foil, letting edges extend a few inches above the pan; you’ll later use them as handles.

For the pumpkin cheesecake batter: Beat the cream cheese and granulated sugar together until smooth. Beat 2 eggs with a fork and beat into cream cheese, with the pumpkin and 1 teaspoon vanilla. Stir in 1/4 cup flour, cinnamon and ginger. Set aside.

For the brownie batter: Melt the butter and chocolate together in a medium saucepan over low heat until smooth, stirring constantly with a wooden spoon. Remove from heat. Stir in the brown sugar and 1 teaspoon vanilla, then with a whisk, beat in 4 eggs, one at a time, mixing well after each. With a wooden spoon, stir in 1 1/2 cups flour, baking powder and salt until no floury streaks remain.

Spread half of the brownie batter into the baking pan. Drop alternating spoonfuls of the pumpkin batter and the remaining brownie batter into the pan, then sprinkle the toasted pecans over all.

Run a table knife through the batter in a zigzag motion to make attractive swirls. Don’t overdo it or the colors will lose their definition.

Bake 35 to 37 minutes until the edges are firm and the middle is just set. Let cool completely on a wire rack, then cover well and chill overnight in the refrigerator.

The next day, use the “handles” of the parchment or aluminum foil to lift the bars from the pan. Peel off the paper, then slice.

Nutrition information per each of 48 bars:

Calories 130 Fat 9 g Sodium 40 mg

Carbohydrates 11 g Saturated fat 4 g Total sugars 6 mg

Protein 2 g Cholesterol 40 mg Dietary fiber 1 g

Exchanges per serving: 1 carb, 2 fat.