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Ingredients
  • subheading: Pumpkin Filling:
  • 4 ounces cream cheese, cut into 4 pieces
  • ¾ cup canned unsweetened pumpkin puree
  • 2 tablespoons sugar
  • 1 tablespoon whole-wheat flour
  • ¼ teaspoon pumpkin pie spice
  • subheading: Brownie Batter:
  • ⅔ cup (3⅔ ounces) whole-wheat flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 4 ounces unsweetened chocolate, chopped fine
  • 1¼ cups (8¾ ounces) sugar
  • 6 tablespoons expeller-pressed canola oil
  • 2 large organic eggs
  • 2 tablespoons organic 1 percent low-fat milk
  • 1 teaspoon vanilla extract
  • subheading: BEFORE YOU BEGIN:
  • To accurately test the doneness of the brownies, be sure to stick the toothpick into the brownie portion, not the pumpkin layer.
Steps
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