Pumpkin Fudge Brownies

By srumbel

The chewy, dense dark chocolate truly gives them a candy like texture and the pumpkin flavor is subtle and delicious with the rich chocolate.

from heatherchristo.com

Ingredients

• 8 oz dark semi-sweet chocolate pieces
• 1 cup soft butter
• 2 cups sugar
• 1/2 cup Pumpkin Puree
• 4 eggs
• 1 1/3 cups flour
• 6 Tbs dark cocoa powder
• 12 oz semi sweet chocolate chips

Preparation

Step 1

1.1) Preheat the oven to 350 degrees. Take a 12×16″ sheet pan, (a cookie pan with sides) and put a sheet of parchment paper down on the bottom of the pan. I then spray the top of the parchment, and the sides of the pan with non-stick baking spray.
2.2) Take the chopped chocolate and microwave it for 90 seconds. Whisk the chocolate until very smooth. Set aside to cool.
3.3) In a large bowl, using an electric mixer, whip the butter and sugar until it is light and fluffy. Add the pumpkin and beat until well combined.
4.4) Beat the eggs in one at a time, until they are completely mixed in, then slowly beat in the cooled melted chocolate.
5.5) Sift the flour and coco together, and then slowly add it to the batter, mixing in until it is just combined.
6.6) Add the chocolate chips, and mix until just combined.
7.7) Transfer the batter to the prepared pan, and spread evenly to the edges.
8.8) Bake the brownies at 350 degrees for 25-30 minutes or until a skewer comes out clean. Do not over bake!
9.9) When the brownies are finished, let them cool completely before cutting into them for the cleanest cut.
Preparation time: 10 minute(s)

Cooking time: 30 minute(s)