Mocha Pumpkin Fudge Brownies

• Vegetarian

• Produce

  • 1 cup Pumpkin puree

• Refrigerated

  • 5 Eggs, large

• Baking & Spices

  • 1 1/4 cup All-purpose flour
  • 3/4 tsp Baking powder
  • 6 oz Chocolate, unsweetened
  • 1/2 cup Chocolate chips, mini
  • 1 cup Confectioners' sugar
  • 2 3/4 cups Granulated sugar
  • 2 1/4 tsp Pumpkin spice
  • 1/2 tsp Table salt
  • 1 tsp Vanilla extract

• Drinks

  • 1/3 cup Coffee
  • 2 tbsp Espresso, instant powder

• Dairy

  • 1 tbsp Butter
  • 3 oz Cream cheese

Found on noblepig.com

Ingredients

• 3 oz cream cheese, softened
• 1 Tablespoon butter, plus 3/4 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 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon table salt
• 6 oz unsweetened chocolate, chopped (85% cacao)
• 1/4 cup strongly brewed coffee
• 1 cup confectioners sugar
• 1-1/2 Tablespoons strongly brewed coffee
• 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 and let the foil hang over the sides. Spray the top of foil with cooking spray and set aside. Preheat the oven to 325˚ F. Add cream cheese and 1 Tablespoon butter to the bowl of your stand mixer. Blend until light and fluffy, about 3 minutes. Add ½ cup sugar and mix well. Beat in the eggs, espresso powder, pumpkin puree, vanilla and pumpkin pie spice. In a medium sized bowl, combine 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, remaining 2-1/4 cups sugar, coffee and chocolate over low heat. Stir constantly until melted. Remove from the heat and cool for 5 minutes. Pour chocolate mixture into foiled and greased pan. Spoon pumpkin mixture on top of chocolate mixture. Using a butter knife, swirl pumpkin mixture into chocolate batter. Bake for 75 minutes or until center is set. Cool completely on wire rack. Cover pan with plastic wrap and place it in refrigerator overnight. Use foil to lift cold, uncut brownies out of pan. To make icing, add confectioners sugar, coffee and pumpkin pie spice to a small bowl. Stir until fully combined. Using a spoon, drizzle icing over uncut brownies. If mixture is too thick for drizzling, add more coffee in ¼ tsp. increments. If mixture is too thin, add more sugar in one tablespoon increments until desired thickness is reached. Sprinkle chocolate chips over top and let sit 15 minutes before slicing into 36 squares, 2” each. Place cut brownies back into refrigerator until youre ready to serve.