If I’m going to splurge as a rule, it’s going to be with chocolate. . . or French Fries :) So I was happy to find a recipe that marries pumpkin with chocolate, resulting in a rich, fudgy, splurge-worthy brownie!
A recipe for Pumpkin-Chocolate Brownies was in the October issue of Southern Living Magazine. I made one substitution in an effort to lighten them up a wee bit, with evaporated milk for the heavy cream in the recipe.
2 tablespoons cold brewed coffee (I used instant espresso powder)
1 tablespoon vanilla extract
2/3 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt, divided
Pumpkin Spice Ingredients
1 (15-oz.) can pumpkin
3 large eggs
1/2 cup heavy cream (I substituted evaporated milk)
1/3 cup firmly packed light brown sugar
1 1/2 teaspoons pumpkin pie spice
Preheat oven to 350°. Pour water to a depth of 1 inch in the bottom of a double boiler over medium heat; bring to a boil. Reduce heat, and simmer. Place first 3 ingredients in top of double boiler over simmering water. Cook, stirring occasionally, 5 to 6 minutes or until melted. Remove from heat; cool 10 minutes.
Whisk together 3 eggs, granulated sugar, and next 2 ingredients in a large bowl. Gradually whisk warm chocolate mixture into egg mixture; cool 10 minutes.
Grease a 13 x 9-inch baking pan. Line bottom and sides of pan with parchment paper, allowing 2 to 3 inches to extend over sides. Grease and flour parchment paper.
Sift flour, baking powder, and 1/2 tsp. salt in a bowl. Whisk into chocolate mixture. Pour batter into prepared pan, reserving 2/3 cup.
Whisk together pumpkin, next 4 ingredients, and remaining 1/2 tsp. salt; pour over brownie batter in pan. Top with reserved brownie batter, and swirl batters together with a knife.
Bake at 350° for 45 – 50 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool pan completely on wire rack. For easy cutting and the perfect slice, place brownies in refrigerator, uncovered, overnight to chill and cut when cold. When ready to cut, lift brownies from pan using parchment paper handles. Gently remove parchment paper, and cut brownies into 24 squares. Serve at room temperature.
Note: This is a fudgy brownie recipe. Fudgy brownies differ from cake-like brownies in that they do not have a specific doneness test. Bake the brownies within the time range stated in the recipe. Baking at the minimum time will produce a very moist brownie. Baking at the maximum time will produce a moist brownie, but one that is not as “wet” as the one baked at the minimum time. Bake these brownies until the pumpkin filling is “set” and if necessary, shield the brownies with foil during last bit of baking time. I used the convection setting on my oven, but bake according to your oven for best results.