Pumpkin Mocha Brownies
Pumpkin spice lattes may be the stereotypical fall favorite as far as caffeinated beverages are concerned, but as a chocolate lover I am a bigger fan of a pumpkin mocha! So why not use it for inspiration for dessert? I started with a chocolate chunk brownie recipe and kicked it up a notch by adding espresso powder and a spiced pumpkin swirl. Comforting, decadent, and delicious!
Mix the Espresso Brownie Batter
Melt the Butter and Chocolate
The rich chocolate flavor of these brownies all comes from semi-sweet chocolate, not cocoa powder. The first thing you need to do to prepare the brownie batter is melt the butter and chocolate. Do this by heating the butter in a small saucepan over medium heat until it is about halfway melted. Then add the chopped baking chocolate and stir constantly until completely melted. Pour it into a large bowl and set it aside to cool for 5-10 minutes.
Mix the Dry Ingredients
In a medium bowl, whisk together the flour, espresso powder, and salt. Set aside. You may also see expresso powder labeled as “instant espresso” - both are fine, just don’t use regular coffee or espresso grounds.
Mix the Wet Ingredients
When the butter and chocolate mixture has cooled slightly, add the granulated sugar and whisk until smooth. Then, add the eggs and vanilla extract and continue whisking until fully combined.
Put It All Together + More Chocolate
Add the dry ingredients to the wet ingredients and whisk until there are no more streaks of flour. Finish off the brownie batter by folding in the chocolate chunks. Chocolate chips would work, too!
Mix the Pumpkin Swirl Batter
To make the pumpkin swirl batter you simply follow a similar procedure as you did for the brownie batter:
Whisk together the flour, pumpkin pie spice, and salt in a small bowl. Set aside.
In a large bowl, whisk the melted butter and granulated sugar until smooth. Add the egg, pumpkin puree, and vanilla extract and continue to whisk until fully combined and smooth.
Add the dry ingredients to the wet ingredients and whisk until you don’t see any more streaks of flour.
Fill the Pan and Swirl the Batter
Line a 11 x 7 inch brownie pan with parchment paper, letting some of the liner extend past the side of the pan for easy removal. Spread the brownie batter evenly in the pan. Dollop the pumpkin swirl batter on top of the brownie batter. Using a butter knife, swirl the pumpkin batter into the brownie batter. How much you swirl and the pattern are completely up to you!
Bake the Brownies
Bake the brownies at 350°F for about 35 minutes or until a toothpick inserted into the center comes out mostly clean (a few crumbs are fine). Let the brownies cool completely in the pan.
Once the brownies have cooled, remove them from the pan using the overhanging parchment paper. Cut, serve, and enjoy! These brownies will stay good covered at room temperature or in the refrigerator for up to 5 days.
Pumpkin Mocha Brownies
Ingredients
- 6 tbsp (3/4 stick) unsalted butter
- 6 oz chopped semi-sweet baking chocolate
- 3/4 cup all purpose flour
- 2 tbsp espresso powder (sometimes called instant espresso)
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 1 cup chocolate chunks
- 2 tbsp (1/4 stick) unsalted butter, melted and slightly cooled
- 1/4 cup all purpose flour
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/4 cup granulated sugar
- 1 egg
- 1/2 cup pumpkin puree
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F. Line a 11 x 7 inch brownie pan with parchment paper, letting the lining slightly hang over the sides for easy removal.
- Begin melting 6 tablespoons on butter in a small saucepan over medium heat. When the butter is about halfway melted, add the chopped baking chocolate and stir until fully melted. Pour into a large bowl and let cool for 5-10 minutes.
- Whisk together the 3/4 cup flour, espresso powder, and 1/4 tsp salt in a medium bowl. Set aside.
- Add the 3/4 cup granulated sugar to the melted chocolate and whisk until smooth. Add 2 eggs and 1/2 tsp vanilla and whisk again until fully combined.
- Add the dry ingredients to the wet ingredients and whisk until fully combined. Fold in the chocolate chunks. This is your brownie batter.
- Next, prepare the pumpkin swirl batter in a similar fashion. Whisk together the dry ingredients (flour, pumpkin pie spice, and salt) in a small bowl and set aside. In a medium bowl, whisk together the melted butter and granulated sugar until smooth. Add the egg, pumpkin puree, and vanilla and whisk until fully combined. Add the dry ingredients to the wet ingredients and whisk until fully combined.
- Spread the brownie batter into the lined pan in an even layer. Dollop the pumpkin swirl batter on top and use a butter knife to swirl it through the brownie batter.
- Bake for 35 minutes or until a toothpick inserted in the center comes out with only a few crumbs. Let the brownies cool completely in the pan on a wire cooling rack before removing and cutting.
- Store the baked brownies covered at room temperature or in the refrigerator for up to 5 days.
