Last week we told you how to create our scary Eye-Popping Soup and this week we thought we'd share another holiday favorite for your sweet tooth. These Chocolate Pumpkin Pecan Browines are a Halloween-themed treat that are sure to be a hit at your spooktacular bash and are a great seasonal variation from the classic chocolate brownie. If you're familiar with baking already this recipe should be a snap, so let's take a look a what you'll need to construct this decadent delight:

Pumpkin Batter Ingredients:

• 1 tsp Unsalted butter; softened
• 3 oz Cream cheese; softened
• 1/2 cup Sugar
• 1 Egg
• 1/3 c Canned pumpkin puree
• 1 tsp Pure vanilla extract
• 1/2 tsp Cinnamon
• 1/2 tbsp Ginger
• 1 tbsp All-purpose flour

Chocolate Batter Ingredients:

• 3/4 cup Semi-sweet chocolate chips
• 3/4 cup Unsalted butter; softened
• 4 Eggs
• 1 1/2 cups Sugar
• 1 tsp Vanilla
• 1/4 tsp Salt
• 1 1/3 cups All-purpose flour
• 1 cup Chopped pecans

Instructions:

Preheat oven to 350° F. Grease and line a rectangular baking pan, approximately 8in x 12in, with greaseproof or parchment paper. To make the pumpkin mixture beat all the ingredients together until smooth and then keep to one side. For the chocolate mixture combine the butter and chocolate together, either in a bowl over a pan of simmering water or gently in the microwave. In a separate bowl beat together the eggs, sugar and vanilla extract with an electric hand whisk until thick and creamy. Then mix in the melted chocolate and butter. Finally, stir in the flour, salt and pecans.

Pour the chocolate mixture into the lined baking tin and level off the surface. Using a tablespoon drop dollops of the pumpkin mixture over the top, and then using the back of a table knife loosely swirl it into the chocolate mixture. Place the combined batter in the oven and cook for about 25 minutes, until the top has cracked and the center is set. Leave to cool in the baking pan for 40-45 minutes before cutting into bite-sized squares.

Full prep and cool time: 1 hour, 15 minutes

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