fudgy brownies with sweet pumpkin topping

I made these in honor of fall--and chocolate. They are rich and delicious. I do love pumpkin so...

Chocolate Jacks

adapted from Joy of Baking's Fudgy Brownies



12 oz chocolate, dark
1/2 C pumpkin puree from a can (make sure there aren't any added spices! You don't want pumpkin pie mix, you just want straight pumpkin)
1/4 C cocoa
3 eggs
1 C brown sugar
1/2 Tb vanilla
3/4 C flour
1/2 tsp baking powder

2 C pumpkin puree (see note above)
1 C brown sugar
4 eggs
1/4 C flour
1 tsp baking powder

12 oz. chocolate chips, melted

Preheat oven to 350.

Melt chocolate, pumpkin, cocoa and butter together. In a separate bowl, beat eggs and sugar, then add cooled chocolate-butter and vanilla to the bowl. Mix in dry goods.



Beat 2 C pumpkin, 1 C brown sugar, eggs, 1/4 C flour, and baking powder together, then pour over brownie batter. Drizzle prettily with melted chocolate--or let your chocolate seize, like I did (um... on purpose? Sure, yeah, of course I did...), and drop uneven delicious little blobs down in a random pattern.



Bake 40-50 minutes. Eat warm, cold, room temperature... I have an inkling they might even be good frozen--they didn't last long enough for me to try, but maybe next time.