Chocolate Swirled Bars Recipes

Steps:

• Heat oven to 325°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. Spread in pan.
• Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 10 minutes.
• In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. On low speed, add eggs, 1 at a time, beating until just blended. Beat in vanilla. In small bowl, reserve 1/2 cup of the filling.
• In another small bowl, mash raspberries with fork. Push berries through small strainer with back of spoon to make 1/2 cup raspberry puree. Stir puree and food color into remaining filling. Spread raspberry filling evenly over cooled brownie.
• In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 30 seconds; stir. Continue to microwave in 15-second intervals until mixture can be stirred smooth. Stir chocolate mixture into reserved filling. Drop tablespoonfuls of the chocolate filling on the raspberry filling. With knife, carefully swirl into raspberry filling layer.
• Bake 32 to 36 minutes or until filling is set at least 2 inches from edge of pan but center still jiggles slightly when moved. (Cheesecake layer will become firm during refrigeration.) Cool 30 minutes on cooling rack. Refrigerate about 2 hours or until cooled completely. Cut into 6 rows by 4 rows. Store covered in refrigerator.

Steps:

• Heat oven to 350 degrees. Line a 9-x-13-inch baking pan with parchment paper and butter the paper.
• Spread pecans out on a rimmed baking sheet; toast until fragrant and lightly colored, 7 to 10 minutes. Cool and coarsely chop.
• Make the pumpkin batter: In a large skillet over medium heat, melt 12 tablespoons/170 grams butter. Cook until the foam completely subsides and butter turns a deep nut brown, about 5 minutes. Pour browned butter into the bowl of an electric mixer and let cool, about 10 minutes.
• Beat the pumpkin purée, egg, brown sugar and bourbon into the cooled browned butter. Scrape down the bowl and beat in baking powder, cinnamon, ginger, nutmeg and salt.
• Using a wooden spoon, mix in flour, then toasted pecans. Set aside.
• Make the chocolate batter: In a heatproof bowl set over a pan of simmering water, melt together 8 tablespoons/113 grams butter and the bittersweet chocolate, stirring with a heatproof spatula until smooth. Whisk in cocoa powder and sugar. Whisk in the eggs one at a time, then whisk in vanilla and salt. Using a spatula, fold in flour.
• Dollop pumpkin and chocolate batter into the prepared pan, alternating the dollops. Drag the tip of a knife in a zigzag pattern all over the pan to swirl the batters together.
• Bake until firm to the touch, 25 to 35 minutes. Transfer pan to a wire rack to cool completely before slicing.