Rich dark chocolate brownies are made even more moist and delicious with swirls of spiced, creamy pumpkin.
Ingredients
- 1 cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
- 3/4 cup unsalted butter
- 3/4 cup all-purpose flour
- 1/4 cup Ghirardelli® Unsweetened Cocoa Powder
- 1/2 teaspoon baking powder
- 3 large eggs
- 1/2 cup white sugar
- 1/2 cup soft brown sugar
- 1 cup roughly chopped pecans, divided
- Pumpkin Mixture:
- 3/4 cup pumpkin puree
- 1 egg
- 1/4 teaspoon pumpkin pie spice
- 1/4 cup brown sugar
- 1/4 cup heavy cream
- 1 pinch salt
Directions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment.
- In a medium-sized pan, heat the butter and sugar until just hot. Remove from heat then add 1/2 cup of the chocolate chips and stir until it has all melted.
- Allow to cool for 5 minutes, then beat eggs into the mixture in the pan one at a time. Add the flour and cocoa and beat well together.
- Stir in the rest of the chocolate chips and 1/2 of the pecans. Pour the brownie mix into prepared baking sheet.
- Pumpkin Mixture: Beat all the mixture ingredients together well in a bowl using a hand whisk or wooden spoon, then pour over the top of the brownies. Roughly swirl/fold the pumpkin mixture into the brownie mix.
- Sprinkle the remaining 1/2 cup pecans on top.
- Bake 40 minutes, or until a crust has formed on the top.
- Allow to cool, then transfer to a wire rack. Cut into cubes and enjoy.