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Pumpkin Brownies/Ice Cream/Caramel Sauce

Author/Submitted by: Source: Bon Appetit-October
Servings: 10
Categories: Bars / Desserts / Ice Cream/Frozen Yogurt / Pumpkin

1/2  cup  Unsalted butter, room temp
1  cup  Brown sugar, packed
1  large  Egg
1 1/2  teaspoons  Vanilla extract
1  cup  All-purpose flour
1  teaspoon  Baking powder
3/4  teaspoon  Ground cinnamon
1/4  teaspoon  Ground ginger
1/8  teaspoon  Ground cloves
1/4  teaspoon  Salt
3/4  cup  Canned pumpkin, solid, pack
1/2  cup  Pecans, coarsely chopped

1/4  cup  Cream cheese, room temp
2  tablespoons  Sugar
1    Egg yolk
2  teaspoons  Whipping cream
    Vanilla ice cream, or frozen yogurt
    Caramel sauce, warmed

Preheat oven to 350F. Butter and flour 8-inch square glass baking dish. Using electric mixer, beat butter in large bowl until light. Gradually add brown sugar and beat until well blended, about 2 minutes. Add 1 egg and 1 teaspoon vanilla and beat to blend. Add flour, baking powder, spices and salt and beat until well mixed. Beat in pumpkin. Stir in nuts. Spread batter in prepared pan (batter will be thick). Mix cream cheese, 2 Tablespoons sugar, egg yolk, cream and remaining 1/2 teaspoon vanilla in bowl to blend. Drop cream cheese mixture by heaping Tablespoons atop batter. Using small knife, gently swirl cream cheese mixture into batter, creating marbled pattern. Bake until tester inserted into center comes out clean and top is firm, about 35 minutes. (Can be made 1 day ahead. Cool. Cover with foil and let stand at room temperature. Reheat covered in 350F oven for 15 minutes before serving. Cut warm brownies into squares. Arrange on plates. Top with scoop of ice cream. Drizzle with caramel sauce.

These untraditional brownies don't contain chocolate, but they sure taste great. Dense, moist and cakelike, they have a pumpkin flavor perfect for Halloween.

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