Pumpkin Brownies
These Pumpkin Brownies combine rich dark chocolate with creamy pumpkin and warm spices, offering a comforting dessert perfect for any occasion.
Ingredients
Brownie Base
- 1/2 cup unsalted butter, cut into about 8 pieces adds richness
- 4 ounces dark chocolate, finely chopped provides deep chocolate flavor
- 1 cup granulated sugar sweetens the brownies
- 2 large eggs, whisked binds ingredients together
- 1/2 cup all-purpose flour structure for brownies
- 2 tablespoons cocoa powder enhances chocolate flavor
- 1/4 teaspoon salt balances sweetness
Pumpkin Layer
- 1 cup pumpkin puree adds moisture and flavor
- 1 cup evaporated milk creates creaminess
- 1 large egg additional binding
- 1 teaspoon vanilla extract adds warmth and depth
- 1/2 cup brown sugar brings rich sweetness
- 1 teaspoon cinnamon introduces warmth
- 1/4 teaspoon nutmeg adds a hint of sweetness
- 1/8 teaspoon ginger powder provides warmth
- 1/8 teaspoon ground cloves adds depth
- 1 tablespoon cornstarch helps thicken the pumpkin layer
Instructions
Preparation
- Preheat your oven to 325°F (160°C) and prepare an 8x8 inch baking pan by lining it with aluminum foil and lightly greasing it.
- In a large microwave-safe bowl, combine the pieces of unsalted butter and finely chopped dark chocolate. Melt them together in the microwave, stopping to stir every 30 seconds.
- Let the mixture cool slightly to avoid cooking the eggs.
- Whisk in the granulated sugar until well combined. Then add the whisked eggs and vanilla extract, stirring until completely smooth.
- Gently fold in the all-purpose flour, cocoa powder, and salt into the chocolate mixture.
Pumpkin Layer
- In a separate bowl, whisk together the pumpkin puree, evaporated milk, one large egg, the remaining vanilla extract, brown sugar, cinnamon, nutmeg, ginger powder, ground cloves, and cornstarch until smooth.
- Spoon the chocolate brownie batter into the prepared baking pan, spreading it evenly across the bottom.
- Add the pumpkin layer on top without disturbing the brownie layer.
Baking
- Bake the brownies in the preheated oven for about 50 minutes until the pumpkin layer has a slight wobble but appears set.
- Allow the brownies to cool completely in the pan after removing them from the oven.
- Refrigerate for at least 2 hours to firm up the texture.
- Lift the brownies out using the aluminum foil and slice them into squares.
Notes
These brownies are wonderful served with coffee or tea, and they can be stored in the refrigerator or frozen for later enjoyment.