Pumpkin Espresso Brownies

If you REALLY love pumpkin taste, add the remainder of the can from the pumpkin mix to the brownie batter

Brownie Mix:

• 1/2 cup chocolate, chips or chopped
• 1/3 cup espresso powder
• 1 1/4 sticks butter, cut into pieces
• 2 eggs
• 1 cup brown sugar
• 1 tsp vanilla
• 2 tbs bourbon
• 2 tbs cocoa powder
• 1/4 tsp salt
• 1 1/2 cups flour
• 4 oz  - 2 cups chocolate chips/chunks

Pumpkin Mix:

• 4 oz cream cheese, softened
• 1/3 cup sugar
• 1 egg
• 1 cup canned pumpkin
• 1 tsp vanilla
• ?1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• pinch allspice
• pinch cloves

---

1. Melt together chocolate, espresso and butter in double boiler, stirring occasionally
2. Beat together eggs, sugar, vanilla, bourbon, cocoa powder, salt at low speed until light and fluffy
3. Fold in melted chocolate
4. Fold in flour until just combined
5. Stir in additional chocolate chips
   
   
6. Cream cream cheese on high speed until smooth
7. Beat in sugar, then egg
8. Beat in pumpkin, vanilla, and spices
   
   
9. Pour half of brownie batter into the prepared pan
10. Spread pumpkin cheesecake batter over top
11. Dollop remaining brownie batter in lines over the cheesecake mixture
12. Swirl batters together by dragging a knife across the lines back and forth.
    
    
13. Bake at 350 for 30 -45 minutes and cool before cutting

Play Pause