Pumpkin Chocolate Brownies (adapted from Southern Living)
1 1/4 cup semi sweet chocolate morsels
1 cup unsalted butter, cut into pieces (I used salted)
3 (1 oz) squares of unsweetened chocolate, cut into pieces
3 large eggs
1 cup plus 2 Tbsp granulated sugar
2 Tbsp cold brewed coffee
1 Tbsp vanilla extract
2/3 cup all-purpose flour
1 1/2 tsp baking powder
1 tsp kosher salt, divided
1 ( 15oz) can pumpkin
3 large eggs
1/2 cup heavy cream
1/3 cup packed light brown sugar
1 1/2 tsp pumpkin pie spice
Preheat oven to 350. In a double boiler, bring one inch of water to a boil. Reduce heat and simmer. Place first three ingredients in top of double boiler over simmering water. Cook, stirring occasionally ... 5 - 6 six minutes or until melted. Remove from heat and cool 10 minutes.
Whisk together 3 eggs, granulated sugar, brewed coffee and vanilla. Gradually whisk warm chocolate mixture into egg mixture and cool 10 minutes.
Grease a 13 x 9 inch baking with butter and dust with flour or line with parchment paper - leaving 2-3 inches over the side to form handles. (I didn't use parchment paper - just greased and floured pan)
Sift flour, baking powder and 1/2 tsp of the kosher salt. Whisk into chocolate mixture and pour into prepared baking pan... reserving 2/3 of the chocolate mixture.
Whisk together pumpkin and next 4 ingredients and the remaining 1/2 tsp kosher salt. Pour over brownie mixture. Top with the remaining 2/3 cup brownie mixture.... swirling batter 3 times in one direction and three in the other - with a knife or wooden spoon.
Bake at 350 for 45 - 50 minutes or until a tester inserted in the center comes out clean. Cool completely on a wire rack, for about two hours. If using parchment paper, use parchment paper handles and lift out of the pan. Cut into 24 squares.
Note - To make ahead, refrigerated cooled uncut brownies, uncovered, overnight and cut into squares while cold!