Fudgy brownie and pumpkin pie combine for this delicious fall treat. A layer of rich chocolate brownie on the bottom pairs perfectly with a creamy pumpkin pie layer on top. Decadent and a little different - add these pumpkin brownies to your fall baking!
Course Dessert
Cuisine American
Keyword Layered Pumpkin Brownies, Pumpkin Brownies, Pumpkin Pie Brownies
8x8 inch (20x20 cm) pan a 9x9 inch (23x23 cm) pan will also work
Ingredients
Brownie Layer
½cupunsalted buttercut into about 8 pieces
4 ouncesdark chocolatefinely chopped
1cupgranulated sugar
2largeeggswhisked
½cupall-purpose flour
2tablespoonscocoa powder
¼teaspoonsalt
Pumpkin Pie Layer
1cuppumpkin pureeNOT the entire can
1cupevaporated milkNOT the entire can
1largeegg
1teaspoonvanilla extract
½cupbrown sguar
1teaspooncinnamon
¼teaspoonnutmeg
⅛teaspoonginger powder
⅛teaspoonground coves
1tablespooncornstarch AKA cornflour
Instructions
Preheat the oven to 325F (170C or 160C fan forced) degrees. Line an 8x8 inch (20x20 cm) pan with aluminum foil, leaving an overhang around the edges. Lightly grease the foil.
Brownie Layer
Add the chopped butter and finely chopped chocolate to a large bowl. Melt in the microwave for 45-second intervals on medium power (not high, which is often the default). Stir between each interval until smooth. Alternatively, melt together in a double boiler.
Let the mixture cool slightly, then whisk in the whisked eggs, sugar and vanilla extract until you no longer see any pieces of egg.
Whisk in the flour, cocoa and salt. If the cocoa is lumpy, sift it first.
Set aside as you make the pumpkin layer.
Pumpkin Layer
Whisk together all the ingredients until you no longer see lumps of sugar or pieces of egg. If you notice that the cornstarch is lumpy, optionally sift it into the mixture.
Assembling & Baking the Brownies
Spoon the brownie batter into the prepared tin and spread into an even layer.
Spoon the pumpkin layer over top of the brownie layer and carefully spread into an even layer. Do not pour the batter from above onto the brownie layer or it will disrupt the brownie layer and you will no longer have even layers.
Bake in the preheated oven for around 50 minutes or until the point where if you give the pan a gentle nudge the pumpkin layer may have a very slight wobble, but it shouldn't wobble like a liquid.
Remove from the oven and let the brownies cool in their pan fully. Then place in the fridge to chill and the pumpkin pie layer to set for at least 2 hours.
When ready to slice, lift the brownies out of the pan using the overhang of the foil and place on a cutting board to slice. Slice with a sharp knife (not a table knife) and wipe off the knife between cuts for clean cuts.
Notes
Pan Sizes:
This recipe can also be made in a 9x9 inch (23x23 cm) pan. The layers will be a thinner and the bake time will be closer to 40 minutes.
To make a larger batch, use a 9x13 inch (23x33 cm) pan. Do not line the pan first, simply grease. Double all the ingredients. For the pumpkin layer, it is fine to use one 15 ounce can of pumpkin (this is almost 2 cups) and one 15 ounce can of evaporated milk (this is almost 2 cups) and double all the rest of the ingredients. The bake time will be about 50-60 minutes.
Chocolate: I recommend using anywhere between 50-70% dark chocolate. Semi-sweet chocolate works too for a sweeter flavor.
Pumpkin: Ensure that you're using pure pumpkin puree and not using canned pumpkin pie filling. Pumpkin pie filling has additional ingredients and therefore will not work for this recipe.
Bake Times: Ovens vary and bake times will also depend on how you like your brownies and pumpkin pie - either more on the gooey side or a little drier.
Cooling & Chilling: These steps are absolutely necessary for the pumpkin layer to set properly.
Storage: Store cooled brownies in an airtight container in the fridge for up to 5 days.
Nutrition: Details provided are an estimate only and based on 1 brownie, assuming the recipe yields 12 equal-sized brownies.