Fact: I am holding a brownie in one hand and attempting to type with the other hand as I write this. Could this one finger, one letter at a time, typing be sped up? Yes, but that would require me to put down my brownie and that is not something that I am willing to do. Another fact: my all-time favorite favor combination is coffee and chocolate, but in truth, pumpkin and chocolate is becoming a very close second. There is something about the warmth and savory nature of the pumpkin brings out and compliments the darker notes of the chocolate to give it a more savory quality as well. Either way, I took a big bowl of these to a gathering last night and came home with crumbs! Always a good sign!

Everyone has their own ideals of what makes a perfect brownie. Some prefer a glossy, crunchy top, others a fudgier consistency. And while you can’t make everyone happy, I am thrilled to report that everyone who has tried these brownies smiles after their first bite! A slightly crisp top, with a fudgey yet fluffy and light texture, with the slightest hint of savory spice—they might be the perfect bite.

For Brownies:

• 10oz of dark chocolate

• 2 sticks of butter, softened

• 1 1/2 cups of sugar

• 2 large eggs

• 1/2 cup of pumpkin

• 1 1/2 cups of all purpose flour

• 1/2 tsp salt

• 1/2 tsp cinnamon

• 1 tbsp of pumpkin pie spice

• 1/4 tsp of espresso powder

Method:

1. Preheat your oven to 350 degrees.

2. Using a double boiler, melt 10oz of dark chocolate. Set melted chocolate to the side.

3. In a bowl add butter and sugar and mix until fluffy. Add eggs in one and time and combine, then add pumpkin and melted chocolate. Combine and set to the side.

4. In other bowl, combine flour, salt, pumpkin pie spice, cinnamon, and espresso powder.

5. Mix dry ingredients into wet and stir together and pour into a prepared, greased and parchment-lined pan. I used 9x13 and bake for 35-40 minutes.

6. Dust with a little powdered sugar and cinnamon and enjoy!