It was a cold and stormy day today and feeling a LOT like winter. Therefore this put me in the mood for some pre-holiday baking. This seemed like the perfect thing to make to start making my house smell like the holidays. They truly accomplished the goal and were AMAZING!!
semisweet chocolate morsels
unsalted butter, cut into pieces
plus 2 Tbsp. granulated sugar
cold brewed coffee
kosher salt, divided
(15-oz.) can pumpkin
firmly packed light brown sugar
1 1/2 teaspoons
pumpkin pie spice
Preheat oven to 350°. 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.2. 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.
3. 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.
4. 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.
5. 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.
6. Bake at 350° 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
Steve & Kara Grant
Downtown Historic Bed & Breakfasts of Albuquerque
your Albuquerque New Mexico Bed and Breakfast Hosts