Description
Pumpkin Brownies
Ingredients :
Brownie Layer:
½ cup unsalted butter, cut into pieces
4 oz dark chocolate, finely chopped
1 cup granulated sugar
2 large eggs, whisked
½ cup all-purpose flour
2 tbsp cocoa powder
¼ tsp salt
Pumpkin Pie Layer:
1 cup pumpkin puree (not the entire can)
1 cup evaporated milk (not the entire can)
1 large egg
1 tsp vanilla extract
½ cup brown sugar
1 tsp cinnamon
¼ tsp nutmeg
⅛ tsp ginger powder
⅛ tsp ground cloves
1 tbsp cornstarch
Directions:
Preheat the oven to 325°F (170°C). Line an 8×8 inch pan with foil, leaving overhang around the edges, and lightly grease the foil.
Brownie Layer: 2. Melt the butter and chocolate together in the microwave (45-second intervals, stirring in between) or in a double boiler until smooth. 3. Let the mixture cool slightly, then whisk in the eggs, sugar, and vanilla until smooth. 4. Fold in flour, cocoa powder, and salt. Set aside.
Pumpkin Layer: 5. In a bowl, whisk together the pumpkin puree, evaporated milk, egg, vanilla, brown sugar, cinnamon, nutmeg, ginger, cloves, and cornstarch until smooth.
Assemble & Bake: 6. Spoon the brownie batter into the prepared pan, spreading it into an even layer. Carefully spoon the pumpkin mixture over the brownie layer, smoothing gently. 7. Bake for around 50 minutes, or until the pumpkin layer is mostly set with a slight wobble. 8. Allow the brownies to cool in the pan, then chill in the fridge for at least 2 hours to fully set.
When ready to slice, lift the brownies out with the foil, slice with a sharp knife, and enjoy!
Prep Time: 20 mins
Kcal: 250 per piece | Servings: 12
Step-by-Step Guide
Follow these detailed steps for perfect layered brownies every time. First, preheat your oven to 325°F (170°C). Line your 8×8 inch pan with foil, ensuring the foil overhangs the edges for easy removal later. Lightly grease the foil with butter or non-stick spray. For the brownie layer, melt the butter and dark chocolate together using a double boiler or in the microwave in short bursts, stirring until completely smooth. Let this mixture cool for 5 minutes. Whisk in the granulated sugar, then the eggs and vanilla until the mixture is glossy. Gently fold in the flour, cocoa powder, and salt until just combined. Set this thick batter aside.
For the pumpkin layer, simply combine all listed ingredients—pumpkin puree, evaporated milk, egg, vanilla, brown sugar, spices, and cornstarch—in a large bowl. Whisk vigorously until you have a completely smooth, lump-free liquid. To assemble, spoon the brownie batter into your prepared pan, spreading it into a thin, even layer. Next, slowly and carefully pour the pumpkin mixture over the back of a spoon held over the brownie layer. This technique helps prevent the layers from mixing. Gently tilt the pan to spread the pumpkin into a perfectly even top layer.
Serving Suggestions
These rich brownies are delicious on their own but can be elevated for special occasions. Serve slightly chilled for a firmer texture. A dollop of freshly whipped cream or a scoop of vanilla bean ice cream provides a wonderful contrast. For a festive touch, garnish with a sprinkle of cinnamon or chopped toasted pecans. They also pair beautifully with a hot cup of coffee or spiced chai tea.
How-to Summary
To make Pumpkin Brownies: 1) Prep pan with greased foil. 2) Melt chocolate/butter for the fudgy brownie base. 3) Mix dry ingredients into wet. 4) Whisk all pumpkin layer ingredients until smooth. 5) Layer brownie batter, then carefully top with pumpkin mix. 6) Bake at 325°F for ~50 minutes until pumpkin is set. 7) Cool completely, then chill for 2+ hours before slicing cleanly.
Frequently Asked Questions
Can I use fresh pumpkin instead of puree?
Yes, but ensure it is cooked, pureed, and drained of excess moisture to match the consistency of canned puree.
Why must the brownies chill for so long?
Chilling is crucial for the pumpkin layer to set firmly, allowing for clean, neat slices without the layers smearing.
Can I make these dairy-free?
You can substitute the butter with a plant-based alternative and use full-fat coconut milk instead of evaporated milk.
My pumpkin layer sank into the brownie layer. What happened?
This occurs if the brownie batter is too thin or the pumpkin mixture is poured on too forcefully. Ensure your brownie batter is thick and use the back-of-the-spoon pouring method.
How should I store leftovers?
Keep them covered in the refrigerator for up to 5 days. They can also be frozen for up to 2 months; thaw in the fridge before serving.
Common Mistakes to Avoid
- Overmixing the brownie batter: Fold just until the flour disappears to avoid a tough, cakey texture.
- Skipping the chilling step: Slicing warm brownies will result in a messy, layered swirl instead of distinct strata.
- Using pumpkin pie filling: Ensure you use plain pumpkin puree, not pre-sweetened pie filling, which will throw off the flavor and texture.
- Overbaking: The pumpkin layer should have a slight wobble in the center when removed from the oven; it will firm up while chilling.
Conclusion
These Pumpkin Brownies offer the best of both worlds: a rich, fudgy chocolate base crowned with a spiced, creamy pumpkin topping. By following the step-by-step guide and heeding the common pitfalls, you’ll create a stunning and delicious dessert perfect for autumn gatherings or any time you crave a unique treat. The key to success lies in the careful layering and essential chilling time. Enjoy the process and the delightful result!