These brownies are so simple to make you’ll want to eat them every chance you get.
Chocolate Pumpkin Brownies
Makes 9
Ingredients
- 12 ounces bittersweet chocolate, chopped and divided
- ¾ cup unsalted butter, cubed
- 1 cup granulated sugar
- ¾ cup firmly packed dark brown sugar
- ¾ cup pumpkin purée
- 1¼ cups all-purpose flour
- 3 tablespoons unsweetened cocoa powder, sifted
- ¾ teaspoon kosher salt
- 2 large eggs, room temperature and lightly beaten
- 2¼ teaspoons vanilla extract, divided
- 1 (8-ounce) package cream cheese, softened
- 2½ cups confectioners’ sugar
Instructions
- Preheat oven to 325°. Spray an 8-inch square baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
- In the top of a double boiler, combine 8 ounces chopped chocolate and butter. Cook over simmering water at medium-low heat, stirring occasionally, until melted and smooth. Turn off heat and whisk in sugars and pumpkin purée until well combined. (Mixture will not be completely smooth.) Remove from heat, and let cool slightly, 3 to 5 minutes.
- In a medium bowl, whisk together flour, cocoa, and salt.
- Add eggs, one at a time, to chocolate mixture, whisking after each addition just until combined. Whisk in 2 teaspoons vanilla. Fold in flour mixture just until combined. Fold in remaining 4 ounces chopped chocolate until combined. Spread batter in prepared pan.
- Bake until top is dry and a wooden pick inserted in center comes out with a few moist crumbs, 45 to 50 minutes. Let cool in pan for 15 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack.
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until creamy. With mixer on low speed, gradually add confectioners’ sugar, beating until smooth. Beat in remaining ¼ teaspoon vanilla. Spread cream cheese frosting on top of cooled brownies. Refrigerate in an airtight container for up to 6 days. Let come to room temperature before serving.
