Pumpkin Mocha Fudge Brownies

The added coffee and espresso powder turn up the chocolate flavor in these brownies.

Serves: 36Prep: 20 minutesCook: 1 hour 15 minutesTotal: 1 hour 35 minutesDifficulty: Medium


Serves: 36

Ingredients

  • 3 ounces cream cheese, softened
  • 1 tablespoon plus ¾ cup butter, divided
  • 2 3⁄4 cups granulated sugar, divided
  • 5 large eggs
  • 2 tablespoons instant espresso powder
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 3⁄4 teaspoon pumpkin pie spice
  • 1 1⁄4 cups all-purpose flour
  • 3⁄4 teaspoon baking powder
  • 1⁄2 teaspoon table salt
  • 6 ounces unsweetened chocolate, chopped (85% cacao)
  • 1⁄4 cup plus 1½ tsp. strongly brewed coffee, divided
  • 1 cup confectioners' sugar
  • 1 1⁄2 teaspoons pumpkin pie spice
  • 1⁄2 cup mini chocolate chips

Directions

  • Spray the bottom and sides of a 13”x9” baking pan with cooking spray. Line with aluminum foil, letting the foil hang over the sides. Spray the top of the foil with cooking spray and set aside.
  • Preheat the oven to 325˚F.
  • Add the cream cheese and 1 tablespoon butter to the bowl of your stand mixer. Blend until light and fluffy, about 2 minutes. Add ½ cup sugar and mix well. Beat in the eggs, espresso powder, pumpkin puree, vanilla and pumpkin pie spice.
  • In another bowl, combine the flour, baking powder and salt. Mix well. Beat the flour mixture into the pumpkin mixture until fully combined. Set aside.
  • In a large saucepan, combine the remaining ¾ cup butter, ¼ cup coffee and chocolate over low heat. Stir constantly until melted. Remove from the heat and let cool for 5 minutes. Pour the chocolate mixture into the foiled and greased pan. Spoon the pumpkin mixture on top of the chocolate mixture. Using a butter knife, swirl the pumpkin mixture into the chocolate batter.
  • Bake for 75 minutes or until the center is set. Cool completely on a wire rack. Cover the pan with plastic wrap and place it in the refrigerator overnight. Use the foil to lift the cold, uncut brownies out of the pan.
  • To make the icing, add the confectioners' sugar, remaining coffee and pumpkin pie spice to a small bowl. Stir until fully combined. Using a spoon, drizzle the icing over the uncut brownies. If the mixture is too thick for drizzling, add more coffee in ¼ tsp. increments. If the mixture is too thin, add more sugar in one tablespoon increments until the desired thickness is reached. Sprinkle chocolate chips over the top and let sit 15 minutes before slicing into 36 squares, 2” each.
  • Place the cut brownies back into the refrigerator until you're ready to serve.