Pumpkin Espresso Brownies

Ingredients

• 8 tbsp Unsalted butter
• 5 oz Bittersweet chocolate, chopped
• 3/4 cup Granulated sugar
• 1/2 cup Packed brown sugar
• 2 Large eggs
• 1 Large egg yolk
• 2 tsp Vanilla extract
• 1 tbsp Instant espresso powder
• 3/4 cup All-purpose flour
• 1/4 cup Dutch-process cocoa powder
• 1/2 tsp Fine sea salt
• 3 oz Dark chocolate, chopped
• 4 oz Full-fat cream cheese, softened
• 1/3 cup Pumpkin purée, blotted
• 3 tbsp Granulated sugar
• 1 Large egg yolk
• 1/2 tsp Vanilla extract
• 1/2 tsp Instant espresso powder
• 1/4 tsp Ground cinnamon
• 1 pinch Fine sea salt

Instructions

1. Preheat oven to 350°F (177°C). Line an 8-inch square pan with parchment paper.
2. Melt the butter and 5 oz bittersweet chocolate together until smooth. Cool slightly.
3. Whisk the granulated sugar, brown sugar, 2 eggs, 1 yolk, vanilla, and 1 tbsp espresso powder for approximately 1 minute.
4. Slowly whisk in the melted chocolate mixture.
5. Fold in the flour, cocoa, and salt until almost combined.
6. Fold in the 3 oz chopped dark chocolate.
7. Make the pumpkin swirl: beat the cream cheese and sugar until smooth.
8. Mix in the blotted pumpkin, egg yolk, vanilla, espresso powder, cinnamon, and salt.
9. Spread approximately ¾ of the brownie batter into the pan.
10. Dollop the pumpkin mixture over the top.
11. Add the remaining brownie batter in smaller dollops.
12. Drag a knife through the batter only a FEW times to maintain visible swirls. Do not overmix.
13. Bake for 28–34 minutes. A toothpick inserted into a brownie-only area should have moist crumbs but no liquid batter.
14. Cool completely before slicing.

Nutrition

Chef's Notes

Blotting the pumpkin prevents the swirl from making the brownies soggy. The espresso powder enhances the chocolate flavor — it does not make the brownies taste like coffee. Drag the knife only a few times to keep the swirl visible. Store airtight at room temperature for up to 3 days, or refrigerate if you prefer a firmer texture.

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