Chocolate Fudge Pumpkin Brownies Recipe | Weekend Coffee Treat

Chocolate Fudge Recipe
Photo by Tayla Linford on Unsplash

Who does not like chocolate indulgence on the weekend? Chocolate is one of the sinful food, but of course its the weekend so we can treat ourselves for a bite of chocolate cake, and hence pumpkins are still in a season let us enjoy this spice while still widely available in the market. So for this weekend coffee treat, we like to try the chocolate fudge pumpkin brownies by Southern Living.

Chocolate fudge is a perfect pair with brewed tea or coffee, that is why this chocolate fudge pumpkin brownie is a perfect weekend treat for the entire family.

Chocolate Fudge Pumpkin Brownies Recipe


  • 1 1/4 cups semisweet chocolate morsels
  •  1 cup unsalted butter, cut into pieces 
  • 3 (1-oz.) unsweetened chocolate baking squares, chopped
  • 3 large eggs
  • 1 cup plus 2 Tbsp. granulated sugar
  • 2 tablespoons cold-brewed coffee
  • 1 tablespoon vanilla extract
  • Parchment paper
  • 2/3 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt, divided
  • 1 (15-oz.) can pumpkin
  • 3 large eggs
  • 1/2 cup heavy cream
  • 1/3 cup firmly packed light brown sugar
  • 1 1/2 teaspoons pumpkin pie spice

How to Make It

  1. Preheat oven to 350°. Pour water to a depth of 1 inch in the bottom of a double boiler over medium heat; bring to a boil. Reduce heat, and simmer. Place the first 3 ingredients in top of a double boiler over simmering water. Cook, stirring occasionally, 5 to 6 minutes or until melted. Remove from heat; cool 10 minutes.
  2. Whisk together 3 eggs, granulated sugar, and next 2 ingredients in a large bowl. Gradually whisk warm chocolate mixture into egg mixture; cool 10 minutes.
  3. Grease a 13- x 9-inch baking pan with butter. Line bottom and sides of the pan with parchment paper, allowing 2 to 3 inches to extend over sides. Grease (with butter) and flour parchment paper.
  4. Sift flour, baking powder, and 1/2 tsp. salt in a bowl. Whisk into chocolate mixture. Pour batter into prepared pan, reserving 2/3 cup.
  5. Whisk together pumpkin, next 4 ingredients, and remaining 1/2 tsp. salt; pour over brownie batter in pan. Top with reserved brownie batter, and swirl batter gently 3 times in 1 direction and 3 times in the opposite direction with a knife or the end of a wooden spoon.
  6. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in the center comes out with a few moist crumbs. Cool completely on a wire rack (about 2 hours). Lift brownies from pan, using parchment paper sides as handles. Gently remove parchment paper, and cut brownies into 24 squares.
This recipe is posted on The full recipe is credited to the author.