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Pumpkin Brownies Recipe

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3.9 from 29 reviews

These Pumpkin Brownies offer a moist and decadent twist on the classic treat by incorporating a creamy pumpkin layer between rich, chocolatey brownie layers. Perfectly balanced with spices and a creamy texture, these brownies make a delightful dessert or seasonal snack.

  • Total Time: 2 hours 10 minutes
  • Yield: 9 servings

Ingredients

Chocolate Brownie Layer

  • 170 g Dark Chocolate (high quality semi-sweet, e.g., Callebaut or Lindt)
  • 170 g Unsalted Butter
  • 4 Eggs (at room temperature)
  • 200 g Granulated Sugar
  • 150 g Brown Sugar
  • 45 g Unsweetened Dutch Processed Cocoa Powder
  • 120 g All Purpose Flour
  • ½ teaspoon Salt

Pumpkin Layer

  • 215 g Pumpkin Puree
  • 226 g High Fat Cream Cheese
  • 60 g Powdered Sugar
  • ½ teaspoon Pumpkin Spice (optional)

Instructions

  1. Prepare the Pumpkin Layer: In a bowl, whisk together the pumpkin puree, cream cheese, powdered sugar, and pumpkin spice (if using) until smooth and well combined. Line a brownie pan with parchment paper and evenly spread the pumpkin mixture inside. Freeze for 1 hour until firm.
  2. Preheat and Prepare Baking Pan: Once pumpkin layer is frozen, preheat oven to 175°C (350°F) without fan. Brush a 9-inch (23 cm) brownie tin lightly with oil and line the bottom and sides with parchment paper.
  3. Melt Chocolate and Butter: Gently melt dark chocolate and unsalted butter together in a heatproof bowl over simmering water on low-medium heat, or melt carefully using a microwave, ensuring no burning.
  4. Whip Eggs and Sugars: In a separate bowl, use an electric hand or stand mixer to whip the eggs, granulated sugar, and brown sugar on medium-high speed until pale and fluffy, about 5-7 minutes.
  5. Combine Wet Mixtures: Slowly pour the melted chocolate and butter mixture into the whipped egg and sugar mixture while mixing on low speed to incorporate evenly.
  6. Add Dry Ingredients: Sift together the all-purpose flour, salt, and cocoa powder. Gently fold these dry ingredients into the wet batter using a rubber spatula; take care not to overmix.
  7. Layer Brownie Batter: Pour half of the brownie batter into the prepared pan, smoothing the surface with an offset spatula, creating an even base layer.
  8. Add Frozen Pumpkin Layer: Retrieve the frozen pumpkin layer from the freezer and carefully place it on top of the brownie batter layer in the pan.
  9. Top with Remaining Batter: Evenly spoon and spread the remaining brownie batter over the frozen pumpkin layer, making sure the layers do not blend to maintain distinct layering.
  10. Bake: Bake in the preheated oven at 175°C (350°F) for approximately 45 minutes. The brownies are done when the edges look set and the center remains slightly gooey but not raw. Avoid overbaking as the brownies will firm up while cooling.
  11. Cool and Serve: Allow the pumpkin brownies to cool completely in the pan before slicing to help them set properly and ensure clean slices.
  12. Storage: Store any leftover brownies in an airtight container in the refrigerator for 2-3 days to maintain freshness.

Notes

  • Ensure the pumpkin layer is well frozen before assembling to prevent mixing with brownie batter.
  • Do not overmix the batter to keep brownies tender and fudgy.
  • Use high-quality chocolate for the best flavor results.
  • Baking time may vary slightly depending on oven; watch carefully near the end.
  • These brownies are best served at room temperature after cooling.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/pumpkin-brownies-recipe/