Tuesday, October 18, 2016


One of the desserts that we enjoyed at our Bible Boomers Sunday school party was Paula's Pumpkin Chocolate Brownies. OMG! They were so good (and rich).

Paula admitted they were a little time-consuming to prepare, but they were certainly worth it.


1-1/4       cups semisweet chocolate morsels
1              cup unsalted butter, cut into pieces
3            (1-oz) unsweetened chocolate baking squares, chopped (Paula used 9 tablespoons cocoa + 3 tablespoons oil)
3             large eggs
1              cup + 2 tablespoons granulated sugar
2             tablespoons cold brewed coffee
1              tablespoons vanilla extract
2/3         cup all-purpose flour
1-1/2       teaspoon baking powder
1              teaspoon divided
1              (15-ounce) 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
Parchment paper

Preheat oven to 350 degrees 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 the first three ingredients (chocolate chips, butter, and chocolate) in top of the double boiler over the simmering water and cook, stirring occasionally 5 to 6 minutes or until everything melts. Remove from heat and cool 10 minutes.

Whisk together the eggs, the granulated sugar, coffee and vanilla in a bowl. Gradually whisk in the cooled chocolate mixture. Cool 10 minutes.

Grease a 9 x 13 - inch baking pan with butter. Line bottom and sides of pan with parchment paper extending the paper 2 to 3 inches over each end. Grease again with butter and flour the parchment paper.

Sift flour, baking powder, and 1/2 teaspoon salt in a bowl. Whisk into the chocolate mixture. Pour batter into prepared pan, reserving 2/3 cup of the batter.

Whisk together the pumpkin, eggs, heavy cream, brown sugar, and pumpkin pie spice and remaining 1/2 teaspoon salt. Pour over the chocolate batter in pan.

Drop reserved batter in spoonfuls around top and then swirl the batter gently 3 times in one direction and 3 times in the opposite direction with a knife or the end of a wooden spoon.

Bake at 350 degrees F. for 45 to 50 minutes or until a wooden toothpick inserted in the center comes out with a few moist crumbs. 

Cool completely on a wire rack about two hours. Lift brownies from pan, using the extended parchment paper as handles. Gently remove the parchment paper, and cut brownies into 24 squares.

Note: To make ahead, refrigerate cooled uncut brownies uncovered overnight. Then cut into squares while cold.

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