Description

Pumpkin Brownies combine a dense, fudgy chocolate base with a creamy spiced pumpkin custard topping, creating a harmonious blend of deep cocoa and warm autumn flavors. This dessert is carefully layered and baked, then chilled to set, ensuring clean slices and a beautiful presentation. Serve these brownies as a seasonal treat perfect for gatherings, potlucks, and holiday celebrations.

Ingredients

Scale

1/2 cup unsalted butter
4 ounces dark chocolate, chopped
1 cup granulated sugar
2 large eggs, whisked
1/2 cup all-purpose flour
2 tablespoons cocoa powder
1/4 teaspoon salt
1 cup pumpkin puree
1 cup evaporated milk
1 large egg
1 teaspoon vanilla extract
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ginger powder
1/8 teaspoon ground cloves
1 tablespoon cornstarch

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Instructions

Preheat oven to 325°F (160°C) and line an 8×8 inch pan with foil.
In a microwave-safe bowl, melt the butter and dark chocolate together in 20-second intervals, stirring each time until smooth.
Add the whisked eggs, granulated sugar, and 1 teaspoon vanilla extract to the melted chocolate mixture and whisk until incorporated.
Add flour, cocoa powder, and salt to the wet mixture and fold until just combined. Do not overmix.
In a separate bowl, prepare the pumpkin layer by whisking together pumpkin puree, evaporated milk, 1 egg, 1/2 cup brown sugar, cinnamon, nutmeg, ginger powder, ground cloves, and cornstarch until smooth.
Spread the brownie batter evenly into the prepared pan, smoothing the top.
Carefully spoon the pumpkin mixture over the brownie layer, ensuring a gentle, even layer without mixing the two.
Bake for 50 minutes or until the pumpkin layer has a slight wobble in the center.
Allow brownies to cool completely in the pan on a wire rack.
Once cool, refrigerate the pan for at least 2 hours to allow the layers to fully set for clean slicing.
Lift brownies from the pan using the foil; cut into 12 servings using a sharp knife.

Notes

For substitutions, use coconut oil or vegan butter, gluten-free flour, or a sugar substitute if desired. Brownie layers can be made ahead and frozen. If brownies are too soft, bake 5-10 more minutes; if crackling, check oven temperature. Store in an airtight container in the fridge for up to 5 days or freeze for 1 month. Allow brownies to cool completely for clean edges and best texture.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 215
Sugar: 19g
Sodium: 82mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 2g
Protein: 4g
Cholesterol: 53mg