Pumpkin Spice-Chocolate Swirl Brownies
Celebrate fall and pumpkin spice season with a moist and fudgy, splurge-worthy brownie!
Servings: 24
Ingredients
Brownie Batter Ingredients
- 1 1/4 cups semisweet chocolate morsels
- 1 cup unsalted butter cut into pieces
- 3 1-oz. unsweetened chocolate baking squares, chopped
- 3 large eggs
- 1 cup plus 2 Tbsp. granulated sugar
- 2 tablespoons cold brewed coffee or substitute 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 substitute evaporated milk if preferred
- 1/3 cup firmly packed light brown sugar
- 1 1/2 teaspoons pumpkin pie spice
Instructions
- 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.
Notes
Notes: 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 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 and to bake these brownies, but bake according to your oven for best results.