Thursday, November 10, 2016

Pumpkin Chocolate Brownies

I know this is still pumpkin season... everything is pumpkin.  I enjoy pumpkin.... but don't totally love it.  These brownies are yummy.  They aren't just real easy... a few steps... but if you love pumpkin pie, you are going to love these brownies.  I LOVE chocolate and thought the chocolate was amazing in these brownies.  My teachers friends that love pumpkin pie thought they were fabulous.  I might just swirl a little more next time so the pumpkin isn't so thick in spots.  Also, be sure to bake it until done. This is an extra moist dessert - with the six eggs and pumpkin - so just make sure it is nicely done. Mine was too gooey in the middle!




 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!