This is an autumn variation of my Super Fudgy One-Bowl Brownies. This recipe uses two bowls to make the batter, but don't worry, the resulting brownies are well worth washing that extra bowl. It's for the cream cheese and pumpkin filling that goes on top of the fudgy brownie, which is then swirled to make a beautiful brownie.
Check out my tutorial below :)
notes. *I use Medaglia D'Oro Espresso Instant Coffee. You can omit this completely, but if offers to intensify the chocolate flavor without a coffee taste when using about 1 tablespoon. With 2 tablespoons, you will get the slightest hint of coffee, and with 3 tablespoons there will be noticeable coffee undertones to your brownie. I love using the full amount.
1. With your oven, place a rack in the middle position and preheat to 350 °F.
2. Line an 8 by 8 pan with foil or parchment paper, and lightly apply cooking spray.
3. Add butter to a medium to large sized sauce pan on medium low heat. When the butter is half melted, add sugars and whisk, turning off the heat when the butter is just melted.
4. Take saucepan off heat and let it cool for about 5 minutes. Whisk in eggs, cocoa, espresso powder, salt, baking powder and vanilla until smooth.
5. Add in flour and chocolate to saucepan with a spatula, stir until smooth.
6. In a separate mixing bowl, add all the ingredients from the pumpkin spice filling. Mix well with a whisk.
7. Pour about 2/3 of your chocolate brownie batter into your prepared pan. Pour all of the pumpkin spice filling on top. Last, drop spoonfuls of the rest of the chocolate brownie batter. Use a skewer or butter knife to make little swirlies, being careful not to disturb the foil bottom, if you used it.
8. Bake for 40-45 minutes. These brownies take a little longer since they are thicker and have an extra layer on them. The brownies are done when a skewer inserted in the middle shows nothing from the pumpkin spice layer and perhaps a few crumbs from the brownie layer. Cool completely before cutting.
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