I find myself comfortably obsessed with all things fall. The flavors of fall are ultimately my favorite, and when this time of year comes around, I go full force into baking. Thanksgiving is my Holiday. I want to gear up in my kayak and paddle furiously down a mountain of mashed potatoes on a river of gravy. Desserts should be of no small consideration when planning your holiday feast. With all the sweet options available, I thought a decadent brownie recipe would be an appropriate use of everyones oven space. It seems to be a dessert choice everyone is comfortable making. I can’t find anyone who doesn’t truly enjoy a rich brownie square.
Bourbon is something of beauty. Paired with chocolate it’s an outstanding combination of flavors. I upped the brownie game by not only pairing bourbon and chocolate, bud adding a seasonally appropriate Pumpkin Cheesecake swirl. These Brownies will most definitely be on display for my family and friends during our 2016 Thanksgiving feast. These are fudgey and rich, just the way I like them.
- 1 cup Unsallted Butter
- 7 ounces Unsweetened Chocolate, chopped
- 2½ cups White Granulated Sugar
- 1 cup Brown Sugar
- 7 large Eggs
- ½ tsp instant coffee
- 1 Tbsp Vanilla
- ⅓ cup Bourbon Whiskey (I chose Rittenhouse Rye)
- ½ tsp Salt
- 1½ cups and All-Purpouse Flour
- 6 ounces reduced-fat cream cheese, at room temperature
- 1 large egg
- ½ cup canned pumpkin puree
- 3 tablespoons light brown sugar
- 1 tablespoon all-purpose flour
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon vanilla extract
- ⅛ teaspoon ground ginger
- Preheat oven to 325°F.
- Line an 8" square baking pan with parchment paper, leaving overhang on the sides for removal from the pan later- then grease well with butter.
- Melt butter in heavy large saucepan over medium heat.
- Remove from heat and add chocolate to the melted butter, stirring to melt.
- Once all the chocolate has melted, and is smooth, whisk in both sugars then eggs, one at a time.
- Whisk in instant coffee powder, vanilla, bourbon and salt.
- Sift the flour into the pan with the chocolate mixture and stir to blend well.
- Beat cream cheese in a medium bowl with an electric mixer until smooth.
- Add egg, pumpkin, brown sugar, flour, cinnamon, nutmeg, vanilla and ginger; beat until well blended.
- Reserve ⅔ cup of the brownie batter for the topping. Pour remaining brownie batter into the prepared pan, making sure to spread it all the way to the corners. Spread the pumpkin cheesecake batter over the brownie layer to cover evenly. Drop the reserved brownie batter by generous teaspoonfuls over the top and draw a dull knife through the top of the two batters to create a swirl design.
- Bake brownies until they are and dry-looking and puffed up, but a tester inserted into center comes out with some moist batter attached, about 40 minutes.Let cook on cooling rack to room temp. Remove from pan using parchment overhang as handle to lift from the pan.. Wrap in plastic wrap.
- Place in refrigerator for 2-3 hours to chill. this allows for clean slices for these very fudgy brownies.
- Once chilled, unwrap from plastic wrap, remove parchment from bottom, and slice into 2 inch squares.
Nicole
I'm Nicole. Ceo, Pastry Chef, and Photographer for Confectionalism.com. I'm a lover of sweets, art, and an avid puppy cuddler. I hope my recipes, kitchen tips, tricks, and culinary adventures inspire you to put your "Creativity to Plate!" You can read more about me and Confectionalism on the About Confectionalism link in the Menu bar to the far left of the site. Happy Cooking! Sincerely, Nicole
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