Hey there, dessert lovers!
Get ready for a sweet surprise! Today, I’m sharing a recipe for pumpkin pie brownies. Yep, you heard that right!
These fudgy treats combine the best of both worlds: rich brownies and creamy pumpkin pie.
Perfect for fall or whenever you need a little indulgence.
Trust me, they’re a total game-changer! Let’s dive into this deliciousness!
| Preparation Time | 15-25 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Medium |
Ingredients
For the brownie batter:
- 1 1/3 cups bittersweet chocolate (chopped into 1/2-inch pieces)
- 2 large eggs (room temperature, about 70°F)
- 1/2 cup unsalted butter (melted and cooled to room temperature)
- 1/3 cup cocoa powder
- 1 cup granulated sugar
- 1/4 tsp baking powder
- 2 tsp vanilla extract
- 1/2 cup all-purpose flour (I always use King Arthur)
- 1/4 tsp salt
For the pumpkin batter:
- 3/4 cup unsalted butter (melted and cooled)
- 1 cup pumpkin puree (I use Libby’s for consistent results)
- 3 large eggs (at room temperature)
- 3/4 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 tsp baking powder
- 1/4 tsp salt
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
Step 1: Preheat the Oven and Prepare the Brownie Batter
Start by preheating your oven to 350°F (180°C).
In a large bowl, combine ½ cup (4 oz/115 g) melted butter and 1 cup (8 oz/225 g) granulated sugar.
Whisk these together until well mixed.
Add 2 large eggs (at room temperature) and 2 teaspoons vanilla extract to the mixture.
Continue whisking until the ingredients are fully combined.
Step 2: Combine Dry Ingredients and Integrate with Wet Ingredients for Brownies
In a separate bowl, mix together ½ cup (2½ oz/71 g) all-purpose flour, ⅓ cup (1⅓ oz/37 g) cocoa powder (sifted), ¼ teaspoon salt, and ¼ teaspoon baking powder.
Gradually add these dry ingredients to the wet mixture, whisking until you achieve a smooth batter.
Fold in 1⅓ cups (8 oz/225 g) chopped bittersweet chocolate, saving a small amount to sprinkle on top later.
Step 3: Prepare the Pumpkin Batter
In another large bowl, combine ¾ cup (6 oz/170 g) melted butter, 1 cup (8 oz/225 g) granulated sugar, and 1 cup (8 oz/225 g) pumpkin puree.
Whisk together until the mixture is smooth.
Add 3 large eggs (at room temperature) and 1 teaspoon vanilla extract to the pumpkin mixture.
Continue whisking until fully combined.
Step 4: Combine Dry Ingredients and Integrate with Wet Ingredients for Pumpkin Batter
In a separate bowl, mix together ¾ cup (3¾ oz/105 g) all-purpose flour, ¼ teaspoon salt, ¼ teaspoon baking powder, and 2 teaspoons pumpkin pie spice.
Gradually add these dry ingredients to the pumpkin mixture, whisking until you achieve a smooth batter.
Step 5: Layer and Swirl the Batters
In a baking dish, pour a portion of the brownie batter.
Then gently fold in some of the pumpkin batter.
Repeat this layering process with the remaining batters, being careful not to overmix to maintain the distinct swirls.
Step 6: Bake and Serve
Bake the layered batter in the preheated oven for 25 to 30 minutes, or until the top is firm but the center is still slightly soft.
Once baked, allow the Pumpkin Pie Brownies to cool before serving.
Enjoy this delightful and seasonal treat!
