Chillin Pumpkin Chocolate Brownies

1 ¼ c. semisweet chocolate morsels
1 c. butter, cut into pieces
3 (1-oz.) unsweetened chocolate baking squares, chopped
3 large eggs
1 c. plus 2 T. sugar
2 T. cold brewed coffee
1 T. vanilla
Parchment paper
Flour for putting on parchment paper
2/3 c. flour
1 ½ t. baking powder
1 t. kosher salt, divided
1 (15-oz.) can pumpkin
3 large eggs
½ c. heavy cream
1/3 c. firmly packed light brown sugar
1 ½ t. pumpkin pie spice

1. Preheat oven 350. Pour water to a depth of 1” in bottom of double boiler over medium heat and bring to boil.
2. Reduce heat and simmer.
3. Place first three ingredients in top of double boiler over simmering water.
4. Cook, stirring occasionally, 5 minutes or until melted. Remove from heat and let cool 10 minutes.
5. Whisk together 3 eggs, regular sugar, coffee and vanilla in a large bowl.
6. Gradually whisk warm chocolate mixture into egg mixture. Cool 10 minutes.
7. Grease 13×9” baking pan with butter.
8. Line bottom and sides of pan with parchment paper, allowing 2-3” to extend over sides.
9. Grease with butter and lightly flour the paper.
10. Sift flour, baking powder and ½ t. salt in bowl.
11. Whisk into chocolate mixture.
12. Pour batter into prepared pan, reserving 2/3 c.
13. Whisk together pumpkin, 3 eggs, cream, brown sugar and spice, and remaining ½ t. salt.
14. Pour over brownie batter in pan.
15. Top with reserved batter and swirl batter gently 3 times in 1 direction and 3 times in opposite direction with knife.
16. Bake 45-50 minutes or until wooden pick inserted in center comes out with a few moist crumbs.
17. Cool completely.
18. Lift brownies from pan, using parchment paper as handles.
19. Gently remove paper and cut into 24 squares.