While putting together the content calendar for Live Brighter, I stumbled upon a Pumpkin-Chocolate Brownie recipe from Southern Living and immediately knew we needed to taste test it ourselves.
Holding back the urge to rush to the grocery store immediately after finding this recipe, I decided we had to try it out … a definite perk of the job 🙂
Most, if not all of the recipes featured on Live Brighter are created at home in my kitchen and then brought into the showroom to stage with our products. Most of the time the yummy treats get consumed by the marketing department and never make their way to the customers in the showroom. However, this particular one didn’t make it back to the marketing office without others looking and asking where I was going.
This was such a crowd-pleaser, everyone in the showroom loved it! Customers and staff were coming up to us, asking about these little “delicious pumpkin treats.” Everyone was raving about them, one guy even said it was like a “slice of heaven”… I mean, way to make a girl feel awesome!
Based on the reaction of all who taste tested, (insert girl raising hand emoji!) I can vouch this will be a huge hit at your next fall get-together, friendsgiving, cocktail party or a lazy Sunday afternoon around the house.
Chocolate Brownie Portion
- 1 ¼ cups semisweet chocolate morsels
- 1 cup unsalted butter
- 3 (1-oz.) unsweetened chocolate baking squares, chopped
- 3 large eggs
- 1 cups plus 2 Tbsp. granulated sugar
- 2 tablespoons cold brewed coffee
- 1 tablespoon vanilla extract
- Parchment paper
- ⅔ cup all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon kosher salt, divided
- 1 (15-oz.) can pumpkin
- 3 large eggs
- ½ cup heavy cream
- ⅓ cup firmly packed light brown sugar (we used ⅓ cup coconut sugar as a substitute)
- 1 ½ 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 semisweet chocolate morsels, unsalted butter and chocolate baking squares 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, brewed coffee and vanilla extract in a large bowl. We didn’t have any cold brew coffee laying around so we simply omitted it. Gradually whisk the warm chocolate mixture into this 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° 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.
Pair this with warm apple cider and you have yourself a perfect blend of fall favorites!
PS – I absolutely love love love this new Jonathan Adler End Table! It’s extremely versatile with a removable tray, perfect for any get together you have throughout the year.
What’s your favorite fall treat?