 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Ingredients:
5 ounce(s) chocolate, unsweetened |
Directions:
1. Recipe: Chocolate pumpkin bars
2. Jansen Chan
3. Ingredients
4. ounces chocolate, unsweetened
5. ounces chocolate, bittersweet
6. ounces butter
7. tablespoons cocoa powder
8. /4 cups sugar
9. eggs
10. /2 teaspoon salt
11. cup flour
12. Pumpkin topping
13. ounces cream cheese, room temperature
14. ounces pumpkin puree
15. /2 cups sugar
16. /2 teaspoon salt
17. teaspoon cinnamon
18. /2 teaspoon ginger
19. /2 teaspoon nutmeg
20. /4 teaspoon cloves
21. eggs
22. ounce chocolate, bittersweet, melted
23. Preparation
24. Preheat oven to 350 degrees F. Prepare a 9 x 13 baking pan by greasing the inside and placing a parchment paper or piece of foil that covers the bottom and two sides of the pan, with enough hangover to reach past the height of the pan. Over a pot of simmering water, melt the two chocolates and butter. Off the heat, add cocoa and sugar. Stir. With a whisk, add an egg one at a time. Add salt. Add flour and stir to combine. Spread over the bottom of the prepared pan very evenly. Reserve for pumpkin topping.
25. For pumpkin topping: In a bowl, combine cream cheese and pumpkin. Add sugar, salt, and spices and stir to combine. Add an egg, one at a time, and continue stirring until smooth and even. Pour mixture directly on the uncooked chocolate layer. With a spoon or piping bag, drizzle melted chocolate on top of pumpkin layer in rows. Using a sharp knife drag lines in opposite directions, across the melted chocolate.
26. Bake bars for 45 minutes or until puffy in the center. Allow to cool. Remove from pan and cut while chilled.
27. Serving Size
|
|