Triple the chocolate, triple the fun! There's no denying that chocolate and pumpkin were meant to be together and this brownie proves just that. For more recipe videos, subscribe to the Kin Community YouTube channel: http://bit.ly/BlogSubs
Triple Chocolate Pumpkin Brownie
Preheat the oven to 350F (180C). Grease a 9" spring-form (cheesecake) tin.
Put the chocolate and butter in a glass and melt gently over a saucepan of simmering water, or gently melt in the microwave. Stirring occasionally, until the chocolate and butter are completely melted and smooth. Whisk in the sugars until completely combined, the mixture should be room temperature.
Whisk in a little of the eggs to the chocolate mixture and mix until well combined. Follow with the remaining eggs and whisk until combined.
Add the vanilla and stir until combined. Take care not to over mix.
Add the dry ingredients to the chocolate mix: flour, salt and cocoa powder. Using a rubber spatula, fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
Pour in the batter into your prepared tin and set aside.
For the pumpkin cream cheese topping: in a small bowl, whisk together the softened cream cheese with the sugar until smooth. Then add in the pumpkin puree, the egg and the pumpkin pie spice and continue whisking until smooth.
Pour the pumpkin on top of the brownie mix. Swirl with your spatula to marble the two batters. Scatter the chocolate chips on top.
Place in oven and bake for 40-45 minutes or until the edges are set. Take care not to over bake so you still get a fudgy center.
Let the brownie cool on a wire rack in the skillet until just warm - about 45 minutes. It will still be very soft in the middle, but as it cools, the brownie will set entirely. Serve the brownie warm with whipped cream or ice cream.