If you have the flavors of fall on your mind, these Fudgy Double Chocolate Mocha Pumpkin Brownies is like autumn in every bite. Densley chocolate, with creamy pumpkin spiced puree swirled into the fudgy chocolate.
All I can say is… yum!
It’s fall, the leaves are turning crimson and russet colors. Pumpkins are lining the walkways of local markets, farms have orange globes glowing in their fields.
And I’m dreaming about sweaters, chilly days, brisk winds, mochas, and pumpkin… everything.
When my son, Brent, ordered a Mocha at Starbucks earlier this month with 1/3 pumpkin spice sauce… it was life-changing. Pumpkin chocolate kind of life-changing.
Thus… on a particularly chilly Friday night, I baked these Fudgy Double Chocolate Mocha Pumpkin Brownies. It’s a long name… but totally deserving. It’s every fall loving person’s dream in one fudgy brownie bite.
And they’re simple!
How to Make Chocolate Mocha Pumpkin Brownies
Preheat your oven to 350 degrees and line a 9×9 inch baking pan with parchment paper or foil. Then, melt a cup of chocolate (chips or bars) with butter. Stir until it’s completely melted and add either brewed coffee or instant espresso powder. Your choice. I’m partial to espresso powder, although I’ve done both and it’s delicious either way.
Let that cool slightly before whisking in the sugar, eggs and vanilla. Then stir in the flour, cocoa powder, baking powder, and salt.
In a separate bowl, you will stir together pumpkin puree, vegetable oil and pumpkin pie spice.
Here’s the fun part. Spread half of the chocolate batter in dollops into the bottom of the prepared baking pan. Alternately add dollops of the pumpkin mixture. Swirl them together with a kitchen knife to form a marbled appearance. Sprinkle some more chocolate chips on top… and bake.
So, so fallishly delicious!
- 1/2 cup butter
- 1 cup chocolate chips
- 1/4 cup brewed coffee or 1 teaspoon instant espresso
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1-1/4 cup sugar
- 2 teaspoons vanilla
- 4 large eggs
- 1 cup pure pumpkin puree (not pix mix)
- 1/4 cup vegetable oil
- 1 teaspoon pumpkin pie spice
- 1/2 cup chocolate chips to sprinkle on top
- Preheat the oven to 350 degrees and line a 9x9 inch baking pan with parchment paper or foil.
- In a heavy saucepan over low heat, melt the butter and 1 cup chocolate chips; stir in the brewed coffee or instant espresso until smooth. Remove from the heat and set aside. Once the chocolate has cooled, stir in the sugar and whisk in the eggs, one at a time; stir in the vanilla. Then add the flour, cocoa powder, baking powder, and salt.
- In a separate bowl, combine the vegetable oil, pumpkin puree and pumpkin pie spice.
- Spread half of the chocolate batter in dollops into the bottom of the prepared 9x9 baking pan. Add dollops of the pumpkin puree. Drag a kitchen knife or small spatula gently through the layers, swirling the batter together to create a marbled appearance. Top with 1/4 to 1/2 cup of chocolate chips.
- Bake in the preheated oven until the brownies begin to pull away from the side of the pan and a toothpick inserted into the center comes out mostly clean; about 40 to 45 minutes. Cool in the pan completely before cutting into 16 squares.
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