Instructions

Make the brownies

1. Preheat oven to 350°F. Line an 8″x8″ baking dish with parchment paper and set aside.
2. In a microwave-safe mixing bowl, melt the butter. Stir in sugar, eggs, vanilla extract, salt, and optional coffee. Once combined, fold in cocoa powder and flour.
3. Pour the brownie batter into the baking dish, spreading evenly to the edges. Bake for 30 minutes, then remove from oven and allow to cool completely in the pan (about 1 hour).*

Make the pumpkin cream cheese frosting

1. While the brownies are baking/cooling, make the pumpkin cream cheese frosting! Combine everything except the confectioner’s sugar in a standing mixer and beat until light and fluffy, about 2 minutes. Pour in the confectioner’s sugar and beat until combined, about 30 seconds. Start with 2 1/2 cups of sugar. Add more if your mixture is too wet. You’re looking for a light, fluffy frosting.
2. Once the brownies are cool, spread the frosting layer evenly over the tops of the brownies and refrigerate for at least 30 minutes. This will help to create a smooth surface for the melted chocolate you are about to pour on top!

Make your chocolate

1. Once the brownies & frosting have cooled, it’s time to melt your chocolate! Combine the chocolate and butter in a microwave-safe bowl and microwave in 30 second increments, stirring in between each heating. Once the mixture is completely melted, spread over the frosting layer and once again place brownies into the fridge to cool (about 1 1/2 hours).
2. Cut into 9 squares and serve!**