Pumpkin Brownies

Pumpkin Brownies: A Perfect Fusion of Rich Chocolate and Autumn Flavors

As autumn rolls in, there’s nothing quite like the comforting flavors of pumpkin spice combined with rich, decadent chocolate. These Pumpkin Brownies are the ultimate fall treat, offering the best of both worlds: a fudgy brownie base topped with a creamy, spiced pumpkin pie layer. Whether you’re serving them at a fall gathering or simply indulging in a cozy dessert at home, these brownies are sure to impress.

Ingredients

For the Brownie Layer:

• 1/2 cup unsalted butter, cut into pieces
• 4 ounces dark chocolate, finely chopped
• 1 cup granulated sugar
• 2 large eggs, whisked
• 1/2 cup all-purpose flour
• 2 tablespoons cocoa powder
• 1/4 teaspoon salt

For the Pumpkin Pie Layer:

• 1 cup pumpkin puree (not the entire can)
• 1 cup evaporated milk (not the entire can)
• 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 (AKA cornflour)

Directions

1. Preheat the Oven:

• Preheat your oven to 325°F (170°C or 160°C fan-forced). Line an 8×8 inch (20×20 cm) baking pan with aluminum foil, leaving an overhang around the edges for easy removal. Lightly grease the foil to prevent sticking.

2. Prepare the Brownie Layer:

• In a large microwave-safe bowl, add the chopped butter and finely chopped dark chocolate. Melt in the microwave at medium power (not high) in 45-second intervals, stirring between each interval until smooth. Alternatively, you can melt them together using a double boiler.
• Allow the mixture to cool slightly, then whisk in the whisked eggs, sugar, and vanilla extract until fully combined.
• Whisk in the flour, cocoa powder, and salt. Be sure to sift the cocoa powder if it’s lumpy to ensure a smooth batter. Set the brownie batter aside.

3. Prepare the Pumpkin Pie Layer:

• In another bowl, whisk together the pumpkin puree, evaporated milk, egg, vanilla extract, brown sugar, cinnamon, nutmeg, ginger powder, ground cloves, and cornstarch until smooth. Ensure there are no lumps of sugar or egg pieces. If your cornstarch is lumpy, you can sift it before adding to the mixture.

4. Assemble and Bake:

• Spoon the brownie batter into the prepared baking pan, spreading it evenly across the bottom.
• Carefully spoon the pumpkin mixture over the brownie layer, gently spreading it into an even layer. Be gentle to avoid disrupting the brownie layer underneath.
• Bake in the preheated oven for about 50 minutes, or until the pumpkin layer has a very slight wobble when you gently nudge the pan, but does not wobble like a liquid.
• Once baked, remove the pan from the oven and allow the brownies to cool completely in the pan. Then, place the pan in the fridge to chill for at least 2 hours. This allows the pumpkin pie layer to set properly.

5. Serve:

• When ready to serve, use the overhang of the foil to lift the brownies out of the pan and place them on a cutting board. Slice into 9 squares using a sharp knife, wiping the knife between cuts for clean edges.

Prep Time: 20 minutes
Baking Time: 50 minutes
Total Time: 3 hours (including chilling)
Calories: ~320 kcal per brownie
Servings: 9 brownies

These Pumpkin Brownies are the epitome of autumn baking, combining the richness of chocolate with the warm spices of pumpkin pie. The contrast between the fudgy brownie layer and the creamy pumpkin topping makes for a truly decadent dessert. Whether you’re a pumpkin lover or a chocolate enthusiast, these brownies will satisfy all your fall cravings.

Give this recipe a try and let me know how it turns out in the comments below. Happy baking!

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