Autumn or Fall Chocolate Desserts for the love of chocolate

Got people in your life that adore chocolates? With the autumn season in full swing, introduce them to these easy autumn dessert recipes or rather for the American conformists, Fall chocolate desserts. If you’re looking for something along the lines of Autumn cake recipes, we’ve got a brownie and a loaf cake with chocolate and another special autumn ingredient. If you love chocolate cookies to snack on, we’ve got a recipe for that too, but with a twist.

1. Chocolate Pumpkin Brownies

Ingredients

- 220 gm semisweet chocolate chips

- 225 gm unsalted butter, cubed

- 85 gm unsweetened chocolate, chopped

- 3 eggs

- 225 gm granulated sugar

- 2 tbsp brewed coffee, cold

- 1 tbsp vanilla extract

- 85 gm all-purpose flour

- 1 ½ tsp baking powder

- 1 tsp salt, divided

- 425 gm fresh pumpkin puree

- 3 eggs

- 120 ml heavy cream

- 75 gm light brown sugar, packed

- 1 ½ tsp pumpkin spice mix

Instructions

1. Preheat the oven to 180°C and prepare a double boiler.
2. Fill a small saucepan or pot with 1-inch depth or a little more water. Bring to a boil, then reduce to a simmer.
3. In a heatproof bowl, add chocolate chips, butter, and unsweetened chocolate on top of a double boiler. Stir occasionally until melted, about five to six minutes. Remove from heat and cool for 10 minutes.
4. Grab a large bowl, and whisk three eggs, granulated sugar, coffee, and vanilla. Gradually whisk the warm chocolate mixture into the egg mixture. Let it cool for 10 minutes.
5. Grease a 13x9-inch baking pan with butter, then line with parchment paper, leaving extra overhanging. Also, grease and flour the parchment.
6. Sift flour, baking powder, and 1/2 tsp salt in a bowl, then whisk into the chocolate mixture.
7. Pour the batter into the pan, reserving 160 ml for later. Mix pumpkin, remaining eggs, cream, brown sugar, pumpkin spice, and 1/2 tsp salt. Pour over brownie batter, topping it with the reserved brownie batter.
8. Use any knife to swirl the batter three times in each direction.
9. Bake at 180°C for 45-50 minutes until a toothpick comes out with a few moist crumbs.
10. Cool completely on a wire rack; this takes about two hours. Lift brownies out using parchment, peel off the paper, and cut into 24 squares.

2. Chocolate Pecan Cookies

Ingredients

- 375 gm powdered sugar

- 65 gm Cadbury Cocoa Powder

- ¼ tsp salt

- 3 egg whites, room temperature

- 2 tsp vanilla extract

- 115 gm semisweet chocolate, chopped

- 110 gm toasted pecans, chopped

Directions

1. Preheat the oven to 180°C and prepare dry ingredients.
2. Sift powdered sugar, cocoa, and salt in a large bowl. Keep aside.
3. Whisk the egg whites in a big bowl, until frothy, then stir in the egg whites and vanilla into the other bowl to get a thick batter. Fold the chopped chocolate and pecans and carefully mix.
4. Drop two tablespoons portions of the cookie dough, 3 inches apart, on a parchment-lined baking sheet greased liberally with butter.
5. Bake for 8-10 minutes in the preheated oven until the tops are shiny and cracked.
6. Let cookies cool on the baking sheet for five minutes, then transfer to wire racks to cool completely, this should take no more than 15 minutes.

3. Chocolate Pumpkin Loaf Cake

Ingredients

- 65 gm Cadbury cocoa powder

- 190 gm all-purpose baking flour

- 2 tsp baking powder

- 1 tsp baking soda

- ½ tsp salt

- ½ tsp ground ginger

- 1 ¼ tsp ground cinnamon, divided

- ⅛ tsp ground nutmeg

- 365 gm pumpkin puree

- 2 tsp vanilla extract

- 80 ml olive oil

- 210 gm sugar, divided

- 3 large eggs, lightly whisked

Instructions

1. First prepare the pumpkin puree, by peeling the skin and removing the seeds and pulpy center from around a pumpkin weighing 800 gm. Puree in a blender and set aside.
2. Preheat the oven to 180°C and grease a 9×5-inch loaf pan with butter or oil. Line with parchment paper, with enough overhanging on the sides.
3. Take a large bowl, and whisk cocoa, flour, baking powder, baking soda, salt, ginger, 1 teaspoon cinnamon, and nutmeg.
4. Mix in pumpkin, vanilla, oil, 200 gm sugar, eggs, and 60 ml warm water until no flour streaks are visible. Pour the batter into the prepared pan and smooth the top.
5. Mix the remaining 1/4 teaspoon cinnamon and 10 gm sugar and sprinkle this cinnamon-sugar mixture over the batter.
6. Bake for 55-65 minutes until a tester inserted into the cake comes out clean.
7. Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.