Switch up your Fall dessert routine with these over-the-top Mocha Pumpkin Fudge Brownies. They are creamy and delicious and mimic your favorite Pumpkin Spiced Latte.
I love classic dessert recipes for the Fall, I really do. Would we survive the season without Mom’s pumpkin layer cake or Aunt Gina’s apple and sweet potato pies? I can tell you right now, we probably would not. We love them too much!
As the years pass, my family and I continue to dine on and enjoy those expected classic recipes, but I’m constantly changing it up with new and exciting fall desserts. I try to outdo myself every year, raising the bar a little bit higher. In fact, I’m now referred to as “queen of the dessert bar” by family, a title I take very seriously.
A very large sideboard resides in my great room, which I use as the display area for my dessert buffet. All the classics and family-favorite desserts make an appearance, but then I let creativity and inspiration from the season work its way into new and exciting recipes. Needless to say, lots of butter and sugar are always involved.
Some Fall celebrations have included apple pie spice bars, caramel apple cupcakes and pumpkin pie-spiced Whoopie pies, and this year will be the debut of these Mocha Pumpkin Fudge Brownies. I could go on and on about how delicious they are, but just make them for yourself to find out.
I’ve done several test runs with this recipe, serving brownies up to kids, adults and anyone who is willing to taste. It’s never difficult to find volunteers for this type of work. The verdict has been two thumbs up across the board, making them worthy of a Fall dessert bar extravaganza.
The added coffee and espresso powder turn up the chocolate, amplifying the dark chocolate notes in a really good way. It doesn’t taste like coffee, but instead enhances the taste – coffee and chocolate share many of the same flavor profile characteristics.
And we already know pumpkin and coffee pair well together. Sipping pumpkin-spiced lattes from our favorite cafés has become a fall tradition for so many of us.
It will be hard to eat just one.
So you might as well have a few.
Looking for the BEST pan to make brownies? Look no further, THIS ONE is hands down the best. Been using it for years.
Mocha Pumpkin Fudge Brownies
For the brownies:
- 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
- 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 you're ready to serve.
Other Pumpkin Brownie recipes you might enjoy:
- Pumpkin Cheesecake Brownies
- Pumpkin Swirl Brownies
- Fudgey-Pumpkin Brownies
- Pumpkin Cream Cheese Brownies
- Three Layer Pumpkin Brownies