Food and Recipes Recipes Pumpkin-Chocolate Brownies 3.0 (1) 1 Review Add a little taste of fall to this classic dessert. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Updated on November 21, 2022 Rate PRINT Share Active Time: 40 mins Total Time: 4 hrs 5 mins Yield: 2 dozen With these swirled brownies, you'll satisfy both pumpkin and chocolate lovers. Baked with chocolate chips, pumpkin filling, and a hint of espresso, these delicious brownies disappear in seconds. 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 1/4 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 1 tablespoon vanilla extract Parchment paper 2/3 cup all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon kosher salt, divided 1 (15-oz.) can pumpkin 3 large eggs 1/2 cup heavy cream 1/3 cup firmly-packed light brown sugar 1 1/2 teaspoons pumpkin pie spice Directions Preheat oven to 350°F. 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 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. Top with reserved brownie batter, and swirl batter gently 3 times in 1 direction and 3 times in the opposite direction with a knife or the end of a wooden spoon. Bake at 350°F for 45 to 50 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. 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. Rate It Print