Desserts
Leave a comment

Pumpkin Chocolate Brownies

 It’s crunch time people!  Less than a week until Thanksgiving!  I’m going to go backwards and give you a dessert recipe first!  Like most families on Thanksgiving, we have pumpkin pie.  I’m not going to lie, I never liked it growing up!  But, I have started to like it.  So, in case you don’t like pumpkin pie or want n alternative (or addition) to pumpkin pie, I give you these pumpkin chocolate brownies!

1 1/4 cups semisweet chocolate chips

1 cup butter, cut in pieces

3 (1-oz) unsweetened Chocolate baking squares, chopped

3 large eggs

1 cup plus 2 Tablespoons granulated sugar

2 Tablespoons cold brewed coffee

1 Tablespoon vanilla

Parchment Paper

2/3 cup flour

1 1/2 teaspoons baking powder

1 teaspoon salt, divided

1 (15 oz.) can pumpkin

3 large eggs

1/2 cup heavy cream

1/3 cup firmly packed brown sugar

1 1/2 teaspoons pumpkin pie spice

Chocolate Ingredients

Chocolate Ingredients

Pumpkin Ingredients

Pumpkin Ingredients

Preheat oven to 350 degrees

Place chocolate chips, butter and chopped unsweetened chocolate in a microwave safe bowl

Ready to melt the chocolate

Ready to melt the chocolate

Microwave on high for 30 seconds, stir, and repeat in 30 seconds intervals until just melted

Whisk together 3 eggs, granulated sugar, coffee & vanilla in a large bowl

Ready to add the chocolate

Ready to add the chocolate

Gradually whisk warm chocolate into egg mixture

Grease 13×9 baking pan. Line bottom with parchment paper, allowing a 2-3 inch overhang

Spray with cooking spray

Sift flour, baking powder, and 1/2 teaspoon salt in bowl

Whisk into chocolate mixture

Pour batter into prepared pan, RESERVING 2/3 cup

Brownie Mixture

Brownie Mixture

Whisk together pumpkin, eggs, cream, brown sugar, pumpkin pie spice and 1/2 teaspoon salt; pour over brownie batter in pan (this mixture will be thinner than brownie batter!)

Top with reserved 2/3 cup brownie batter

Swirl batter gently 3 times in 1 direction and 3 times in the opposite direction with a knife

Bake at 350 degrees for 45-50 minutes or until a tester inserted in center comes out with a few moist crumbs

Baked Pumpkin Chocolate Brownies

Baked Pumpkin Chocolate Brownies

Cool completely on wire rack (about 2 hours)

Lift brownies from pan, using parchment paper sides as handles

Cut into squares OR to make ahead, refrigerate cooled uncut brownies, overnight in refrigerator and cut in squares while cold (they are REALLY good cold…they almost taste like fudge!)

Cut brownies

Cut brownies

DSC02836

Pumpkin Chocolate Brownies
Write a review
Print
5553 calories
567 g
1767 g
367 g
75 g
219 g
1807 g
2953 g
428 g
8 g
124 g
Nutrition Facts
Serving Size
1807g
Amount Per Serving
Calories 5553
Calories from Fat 3191
% Daily Value *
Total Fat 367g
564%
Saturated Fat 219g
1096%
Trans Fat 8g
Polyunsaturated Fat 18g
Monounsaturated Fat 106g
Cholesterol 1767mg
589%
Sodium 2953mg
123%
Total Carbohydrates 567g
189%
Dietary Fiber 42g
167%
Sugars 428g
Protein 75g
Vitamin A
1505%
Vitamin C
32%
Calcium
99%
Iron
197%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/4 cups semisweet chocolate chips
  2. 1 cup butter, cut in pieces
  3. 3 (1-oz) unsweetened Chocolate baking squares, chopped
  4. 3 large eggs
  5. 1 cup plus 2 Tablespoons granulated sugar
  6. 2 Tablespoons cold brewed coffee
  7. 1 Tablespoon vanilla
  8. Parchment Paper
  9. 2/3 cup flour
  10. 1 1/2 teaspoons baking powder
  11. 1 teaspoon salt, divided
  12. 1 (15 oz.) can pumpkin
  13. 3 large eggs
  14. 1/2 cup heavy cream
  15. 1/3 cup firmly packed brown sugar
  16. 1 1/2 teaspoons pumpkin pie spice
Instructions
  1. Preheat oven to 350 degrees
  2. Place chocolate chips, butter and chopped unsweetened chocolate in a microwave safe bowl
  3. Microwave on high for 30 seconds, stir, and repeat in 30 seconds intervals until just melted
  4. Whisk together 3 eggs, granulated sugar, coffee & vanilla in a large bowl
  5. Gradually whisk warm chocolate into egg mixture
  6. Grease 13x9 baking pan. Line bottom with parchment paper, allowing a 2-3 inch overhang
  7. Spray with cooking spray
  8. Sift flour, baking powder, and 1/2 teaspoon salt in bowl. Whisk into chocolate mixture
  9. Pour batter into prepared pan, RESERVING 2/3 cup
  10. Whisk together pumpkin, eggs, cream, brown sugar, pumpkin pie spice and 1/2 teaspoon salt
  11. pour over brownie batter in pan (this mixture will be thinner than brownie batter!)
  12. Top with reserved 2/3 cup brownie batter
  13. Swirl batter gently 3 times in 1 direction and 3 times in the opposite direction with a knife
  14. Bake at 350 degrees for 45-50 minutes or until a tester inserted in center comes out with a few moist crumbs
  15. Cool completely on wire rack (about 2 hours)
  16. Lift brownies from pan, using parchment paper sides as handles
  17. Cut into squares OR to make ahead, refrigerate cooled uncut brownies, overnight in refrigerator and cut in squares while cold
beta
calories
5553
fat
367g
protein
75g
carbs
567g
more
https://www.newsforchews.com/
Here are a few other dessert suggestions to serve at your Thanksgiving dinner:

No Bake Pumpkin Pie:  http://www.newsforchews.com/2013/11/no-bake-pumpkin-pie/

Pumpkin Cookies:  http://www.newsforchews.com/2011/10/pumpkin-cookies/

Apple Crisp:  http://www.newsforchews.com/2012/11/perfect-thanksgiving-dessert-apple-crisp/

Stay hungry…

Leave a Reply

Your email address will not be published. Required fields are marked *