From the blog For Love of the Table
1/4 c. sugar (50 g.)
1 t. flour
1/2 t. pumpkin pie spice
Pinch of salt
4 oz. cream cheese, softened
1/4 t. vanilla
3 T. pumpkin purée (45 g.)
1 egg yolk
1/4 lb. (1 stick) unsalted butter
4 oz. bittersweet chocolate (I use Ghirardelli 60%)
2 large eggs
2/3 c. sugar
1 t. vanilla
1/2 c. all-purpose flour (55g.)
1/4 t. salt
3/4 c. toasted pecans, chopped
Butter an 8-inch square baking pan. Line the pan with parchment paper allowing the parchment to hang over the edges on 2 sides. Butter the paper. Flour the pan and set aside. Preheat the oven to 350°.
Combine the sugar, flour, pumpkin pie spice and salt. In a small bowl, beat the cream cheese just to break up. Add the sugar mixture and work in just until smooth and incorporated. Add a tablespoon of the pumpkin and blend in. When it is completely absorbed, add the rest of the pumpkin. Beat in the vanilla and egg yolk. Set aside
In a medium saucepan, over low heat, melt the butter and the chocolate. Set aside to cool for a moment or two.
In a large bowl, whisk the eggs just to break up. Whisk in the sugar and the vanilla just until smooth. Whisk in the salt. Stir in the cooled chocolate-butter mixture. Sift the flour into the bowl and fold in. Fold in 2/3 of the pecans (1/2 cup).
Spread the chocolate batter in the prepared pan. Dollop the pumpkin-cheese mixture evenly over the chocolate batter in 9 equal portions (a miniature ice cream scoop/cookie scoop works well for this). Smooth the dollops slightly so they are more or less level with the chocolate batter. Marble the two batters together. Scatter the remaining pecans over the surface. Bake until a toothpick comes out just clean—about 30 to 35 minutes. Cool completely. Chill before cutting into small rectangles or squares. Makes 16 to 24 brownies.
http://www.forloveofthetable.com/2015/11/pimiento-cheesea-southern-classic-for.html
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