Gooey Pumpkin Chocolate Bars
Gooey autumnal treat -- spiced pumpkin, rich dark chocolate, toasty pecans and a splash of bourbon.
Recipe type: Dessert
Serves: 16 bars
- For the pumpkin batter:
- 12 tablespoons (1½ sticks) unsalted butter, more for the pan
- ½ cup pecans
- ½ cup unsweetened pumpkin purée
- 1 large egg
- 2 ¼ cups dark brown sugar
- 1 tablespoon bourbon
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon grated nutmeg
- ½ teaspoon fine sea salt
- 2 cups all-purpose flour
- For the chocolate batter:
- 8 tablespoons (1 stick) unsalted butter, cubed
- 3 ounces bittersweet chocolate (60 to 70 percent)
- ¼ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon fine sea salt
- ¼ cup all-purpose flour
- Heat oven to 350 degrees. Line a 9-x-13-inch baking pan with parchment paper and butter the paper.
- Spread pecans out on a rimmed baking sheet; toast until fragrant and lightly colored, 7 to 10 minutes. Cool and coarsely chop.
- Make the pumpkin batter: In a large skillet over medium heat, melt 12 tablespoons/170 grams butter. Cook until the foam completely subsides and butter turns a deep nut brown, about 5 minutes. Pour browned butter into the bowl of an electric mixer and let cool, about 10 minutes.
- Beat the pumpkin purée, egg, brown sugar and bourbon into the cooled browned butter. Scrape down the bowl and beat in baking powder, cinnamon, ginger, nutmeg and salt.
- Using a wooden spoon, mix in flour, then toasted pecans. Set aside.
- Make the chocolate batter: In a heatproof bowl set over a pan of simmering water, melt together 8 tablespoons/113 grams butter and the bittersweet chocolate, stirring with a heatproof spatula until smooth. Whisk in cocoa powder and sugar. Whisk in the eggs one at a time, then whisk in vanilla and salt. Using a spatula, fold in flour.
- Dollop pumpkin and chocolate batter into the prepared pan, alternating the dollops. Drag the tip of a knife in a zigzag pattern all over the pan to swirl the batters together.
- Bake until firm to the touch, 25 to 35 minutes. Transfer pan to a wire rack to cool completely before slicing.