Add a little taste of fall to this classic dessert.
With these swirled brownies, you’ll satisfy bothpumpkinand chocolate lovers.
Baked with chocolate chips,pumpkin filling, and a hint of espresso, these deliciousbrowniesdisappear in seconds.
Credit:Greg DuPree
Tip:Let fresh-baked brownies chill, uncovered, overnight.
For a perfect slice, cut while they’re cold.
Serve at room temperature.
Greg DuPree
Ingredients
1 1/4cupssemisweet chocolate morsels
1cupunsalted butter, cut into pieces
3(1-oz.)
unsweetened chocolate baking squares, chopped
3large eggs
1cupplus 2 Tbsp.
can pumpkin
1/2cupheavy cream
1/3cupfirmly-packed light brown sugar
1 1/2teaspoonspumpkin pie spice
Directions
Preheat oven to 350F.
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 with butter.
Line bottom and sides of pan with parchment paper, allowing 2 to 3 inches to extend over sides.
Grease (with butter) 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.
Cool completely on a wire rack (about 2 hours).
Lift brownies from pan, using parchment paper sides as handles.
Gently remove parchment paper, and cut brownies into 24 squares.
