Pumpkin Pecan Brownies

• 1 cup Ghirardelli 60% Cacoa Bittersweet Chocolate Baking Chips
• 3/4 cup unsalted butter
• 3/4 cup plain flour
• 1/4 cup Ghirardelli(R) Unsweetened Cocoa Powder
• 1/2 teaspoon baking powder
• 3 large eggs
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 cup pecan halves
• 3/4 cup pumpkin puree
• 1 eggs
• 1/4 cup brown sugar
• 1/4 cup heavy cream
• 1 pinch salt

1. Preheat oven to 350u0b0F.
2. In a medium sized pan, heat the butter and sugar until just hot.
3. Remove from heat then add 1/2 cup of the chocolate chips and stir until it has all melted.
4. Leave to cool for 5 minutes, then beat your eggs into the mixture in the pan one at a time
5. Add the flour and cocoa and beat well together.
6. Stir in the rest of the chocolate chips and 1/2 of the pecans. Pour the brownie mix into your lined baking tray.
7. For the pumpkin mixture, beat the last five ingredients together well in a bowl using a hand whisk or wooden spoon, then pour over the top of the brownies. Roughly swirl / fold the pumpkin into the brownie mix.
8. Roughly chop the remaining pecans and sprinkle on top.
9. Bake in the oven for 40 minutes. It will be ready when a crust has formed on the top.
10. Leave to cool, then transfer to a wire rack, cut into cubes and enjoy.

ghirardelli, unsalted butter, flour, ghirardelli, baking powder, eggs, white sugar, brown sugar, pecan halves, pumpkin puruee, eggs, brown sugar, heavy cream, salt

Taken from www.yummly.com/recipe/Pumpkin-Pecan-Brownies-1344365 (may not work)